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PREPARATION COFFEE SYPHON: FOR ALL COFFEE FANS WHO LIKE TO EXPERIMENT

PREPARATION STEP BY STEP

The coffee syphon is based on a vacuum or negative pressure method and made a comeback in the Third Wave movement. It uses simple physical processes and thus allows an effective and impressive process of brewing coffee. The Syphon is particularly suitable for light, fruity coffees. When brewing coffee with the Syphon, the body of the coffee is reduced. The result is a very aromatic coffee with a harmonious taste.

YOU NEED THESE ACCESSORIES


Hario
Coffee Syphon Technica
More Coffee Makers

€75.68*
Manaresi
Gourmet
ground coffee / 250 g

From
€5.88*
0.25 kg (€23.52 / 1 kg)

INSTRUCTION: PREPARATION COFFEE SYPHON

First, thoroughly clean all the components of the coffee syphon and rinse with clean water. Weigh the coffee grounds and grind the coffee beans. We recommend 8 g of coffee per 100 ml of water. A medium coarse grind is recommended for preparation in the siphon.

Now insert the paper or cloth filter into the upper glass bulb in such a way that the chain protrudes from the bottom of the glass tube again.

Pull the chain out of the tube enough to hook it at the bottom.

Now the lower glass bulb is clamped into the corresponding holder and screwed tight.

On the glass jar is a mark for the amount of water needed for each two cups (about 200 ml).

Then insert the upper piston. It is important that the chain in the lower piston reaches into the water.

Als Nächstes zünden Sie den Bunsenbrenner an und stellen ihn mittig unter den unteren Glaskolben.

Now the water warms up and slowly rises upwards due to the resulting negative pressure. A remarkable process! When the hot water is completely in the upper flask, add the coffee powder to the water and stir.

Now regulate the heat slightly downwards so that the coffee does not boil. The temperature should be max. 95 °C. The coffee grounds should be stirred every 15 seconds.

After an optimum throughput time of approx. 30 - 60 seconds, the coffee is drawn down through the filter by the drop in temperature and the vacuum thus created again. Now the Bunsen burner must be removed or greatly reduced.

Then remove the upper plunger (be careful, it is hot!) and remove the lower glass vessel from the holder. Enjoy your freshly brewed Syphon coffee.

SUITABLE COFFEES FOR THE SYPHON


Caffé del Doge
Rosso 100% Arabica
ground coffee / 250 g

€6.50*
0.25 kg (€26.00 / 1 kg)
Aromatico
Frischeklammer
For Automatic Coffee Machines

€5.90*
Fellow
Ode Brew Grinder Kaffeemühle weiß
Electric Mills

€319.00*
Joe Frex
Digitale Espresso Waage
Scales

€12.90*

GENERAL

The coffee syphon is probably the most impressive way to prepare your favorite hot beverage. At first glance, the syphon looks like an experimental set-up from a physics or chemistry class, but at second glance, it is certainly the most fascinating coffee maker for coffee drinkers who like to experiment. With a bit of practice, patience and intuition, you will quickly learn to brew your coffee in the siphon. To make the sophisticated interplay of water, heat and ground coffee work, here are a few practical tips.

IN ITALIA / ALL‘ITALIANA

Even in the country of origin of espresso culture, there are coffee lovers who prepare their coffee with a coffee syphon. However, these are the exception: most Italians make their espresso at home with the traditional mocha pot.

TIPPS

At first reading, these instructions may seem too complicated, but that's deceptive. Once you get the hang of it, making coffee with a syphon is a simple and beautiful ritual. Take some time to practice the syphon coffee brewing method for your first few tries. It's worth it!