MHW-3BOMBER
2-11-2024
A Complete Guide to Brewing with a Siphon Coffee Maker
It is not just a lifestyle, it is a a whole new perspective
Table Of Content
- Differences Between Siphon Coffee and Pour-Over Coffee
- Principle of the Siphon Coffee Maker
- Siphon Coffee Maker Measurement Standards
- Key Points for Choosing a Siphon Coffee Maker
- The Siphon Coffee Brewing Process
- Siphon Coffee Brewing Extraction Time
- Difference Between Adding Grounds Before Vs. After Boiling
- Details To Note When Brewing Coffee With A Siphon
The main coffee making method used by siphon siphon coffee maker is the Immersion Extraction Method. The immersion extraction method is, as the name suggests, a brewing technique that involves steeping coffee grounds in hot water for a period of time. This allows the coffee’s flavors and aromatic compounds to dissolve and diffuse before any undesirable flavors emerge, achieving an ideal extraction. Compared to pour-over brewing, immersion extraction has fewer variables and is simpler to control. Common tools for immersion extraction include the French press, siphon coffee maker.
However, immersion extraction doesn’t eliminate the need for filtration. The siphon coffee maker, meanwhile, typically uses a filter composed of a spring hook, mesh screen, and cloth, although paper or metal filters can also be used. Different filters impact the flavor. Paper absorbs oils, so coffee brewed with a metal filter will have a richer mouthfeel. A metal filter in a siphon coffee maker can sometimes introduce a metallic taste, resulting in a sharper flavor, while a ceramic filter yields a more mellow taste with less flavor carryover.
Differences Between Siphon Coffee and Pour-Over Coffee
Pour-over coffee has become the mainstream brewing method in the specialty coffee world, favored by many coffee enthusiasts. Known for its simplicity and the clear, layered flavors it produces, pour-over coffee offers a distinct taste experience across its beginning, middle, and end notes. By comparison, siphon coffee is more understated, and many assume it to be an extravagant version of pour-over. Here’s a breakdown of the main differences between the two methods:
- Differences in Filtering Equipment: Pour-over coffee requires a dripper, paper filter, and a gooseneck kettle, while siphon coffee needs a siphon pot and a heat source, like an alcohol burner or halogen heater.
- Differences in Extraction Methods: Pour-over coffee uses a filtration extraction method, while siphon coffee employs immersion extraction.
- Differences in Extraction Time: Pour-over coffee typically takes around 2 minutes and 30–45 seconds to brew (or up to 4 minutes using a "drip" method). Siphon coffee, however, takes much less time, with extraction usually completed within 50–60 seconds.
- Differences in Flavor and Mouthfeel: Due to its unique extraction style, siphon coffee offers a richer, more aromatic taste than pour-over. Pour-over coffee’s paper filter removes some oils, but using a cloth filter in pour-over can achieve a fuller body.
Principle of the Siphon Coffee Maker
The main principle behind coffee extraction in a siphon coffee maker is based on pressure differences. First, water in the lower chamber is heated to boiling, and then the upper chamber is inserted, creating a vacuum in the lower chamber. Due to the pressure difference between the chambers, the hot water rises to the upper chamber, mixing with the coffee grounds for extraction. After extraction is complete, the heat source is removed from the lower chamber, causing the pressure difference to decrease rapidly. Gravity and the pressure change pull the extracted coffee back into the lower chamber.
To speed up the return flow of the coffee extract, you can wipe the lower chamber with a damp cloth to increase the cooling effect, which will reduce the pressure difference and make the coffee flow back faster.
Siphon Coffee Maker Measurement Standards
Water Measurement for the Lower Chamber: Siphon coffee makers typically come in 2-cup, 3-cup, and 5-cup sizes. For a 2-cup size, each cup is standardized at 120ml, with a maximum capacity of 240ml. Similarly, a 3-cup maker holds up to 360ml, and a 5-cup maker holds up to 600ml. The scale markings on the siphon indicate the capacity, with each mark representing an increment of 120ml.
Coffee Grounds Measurement: The standard amount of coffee grounds needed per 120ml cup is about 15g. The scoops provided with siphon coffee makers are typically 10g each, so one and a half scoops (15g) are needed for each cup of coffee. For example, to make two cups, add 3 scoops, or 30g, of coffee grounds.
For one cup of coffee, use 120ml of water and 15g of coffee grounds. For two cups, use 240ml of water and 30g of coffee grounds. Adjust the amount of coffee grounds between 10-20g per cup to suit personal taste preferences.
Key Points for Choosing a Siphon Coffee Maker
When selecting a siphon coffee maker, pay attention to the glass material. It should be heat-resistant and able to withstand large temperature fluctuations.
MHW-3BOMBER Twilight Siphon Coffee Maker offers high borosilicate glass: a durable material that withstands high temperatures and remains crack-resistant even after prolonged boiling.
Heat Source Options: Most siphon makers come with an alcohol burner as a standard accessory, but some people prefer to use a gas stove. Alcohol burners are convenient to find, available at most pharmacies, and inexpensive, though they tend to blacken the bottom of the pot. (Tip: Choose high-purity alcohol for best results.)
Another popular option in cafes today is the halogen lamp, also known as an infrared heater. Similar to a microwave, it heats quickly and steadily while allowing control over the maximum temperature.
Stirring Stick and Thermometer: MHW-3BOMBER will soon launch Wand-Temperature Coffee Stirrer, a stirring stick combined with a thermometer, so stay tuned!
Filter Paper
The siphon coffee brewing process
Just like the many styles of pour-over coffee, there are various methods for brewing siphon coffee. There's no strict rule on how siphon coffee must be prepared.
Below is our method for brewing coffee, so let's get started:
1. Unscrew the filter counterclockwise and insert the filter paper.
2. Place the filter in the upper pot, thread the hook through the glass pipe, and secure the hook to the lower end of the upper pot’s glass pipe.
3. Add 200ml of water to the lower pot (recommended temperature: 92-95°C).
4. Wipe the outer wall of the lower pot until dry.
5. Place the upper pot at an angle on the lower pot.
6. Fill the alcohol lamp with 60% liquid alcohol, place it under the lower pot, and ignite for heating (alcohol concentration should be above 90°).
7. When small bubbles continuously appear in the lower pot, insert the upper pot vertically into it.
8. Once the water flows into the upper pot, add coffee grounds and start the timer (the recommended coffee-to-water ratio is 1:10-14, adjustable to preference).
9. Use a stirring stick to mix the coffee grounds and water; stirring three times is recommended.
10. After brewing, turn off the heat (suggested cooling time: 1 to 1.5 minutes) and use a wet towel to wipe the outer wall of the lower pot to speed up filtration.
11. Once filtration is complete, hold the handle and gently shake it left and right to remove the upper pot.
12. Pour out the coffee and enjoy.
Siphon Coffee Brewing Extraction Time
Extraction Time Parameters:
30–45 seconds → For medium-dark to dark roasted beans
45–60 seconds → Medium strength, suitable for light to medium roasts
Over 60 seconds → Increased intensity, thickness, aroma, and slight bitterness, ideal for those who prefer a stronger flavor
Difference Between Adding Grounds Before vs. After Boiling
Adding Grounds Before Boiling
This method requires precise heat control. As the water rises, the heat needs to be adjusted appropriately to prevent excessive bubbles from disturbing the bloom. Adding grounds before boiling allows the coffee grounds to gradually adjust to the heat and moisture, reducing the number of initial stirs and aiding in pre-infusion. However, temperature control can be more challenging, so timing is crucial when inserting the top chamber into the bottom one. Although it seems straightforward, adding grounds first requires more experience than adding them after boiling.
This method emphasizes a clean taste, with a pronounced and lasting aroma, delivering a full flavor profile. However, it demands more skill; improper control can lead to under-extraction or over-extraction with significant flavor deviations.
Adding Grounds After Boiling
With this approach, simply adjust the heat so that the water remains in the top chamber without retreating. The water temperature in siphon brewing can be slightly adjusted. Generally, when the water in the lower chamber first rises to the upper chamber, it reaches around 90–95°C (194–203°F), so you can let it cool down by about 2–5°C (3.6–9°F) before adding the grounds (stirring can help with cooling).
In general, the higher the water temperature, the more bitterness the coffee will have, sometimes even a burnt taste. At lower temperatures, the acidity and aroma become more pronounced, but if the temperature is too low, under-extraction can result in reduced body and overly sharp acidity. Therefore, selecting the right water temperature for adding the grounds based on the type of coffee being extracted is essential.
This method provides a rich, full-bodied taste with strong mid-range flavors. However, it tends to be less clean in taste, with a less pronounced aroma. Temperature control plays a significant role in this method’s success.
Details to Note When Brewing Coffee with a Siphon
- Ensure the lower chamber is completely dry; no water droplets.
- When removing the upper chamber, tilt slightly to the right, then pull up to avoid breakage.
- Tighten the spring under the filter and secure the hook precisely in the center.
- When inserting the upper chamber, press down firmly (but don’t apply excessive force).
- Use pure water for best results.
- Keep the water temperature between 85–95°C (185–203°F).
- Brewing time: The full extraction process (from water-to-grounds contact to completion) should be 50–60 seconds, without exceeding this time.
- Use only fresh coffee beans!
- Freshly grind the beans right before brewing for optimal flavor.
- Pay attention to wind direction when brewing; avoid direct airflow on the flame.
- Adjust the heat level as needed: high, medium, or low flame.
- After brewing, loosen the used coffee grounds before discarding, then rinse the upper chamber with clean water.
- Grind size should be around 2.5–3.5 on the scale; the general rule is coarser for dark roast, finer for light roast.
- Warm the coffee cup before pouring.
- Keep the filter in water or refrigerate it to prolong its lifespan.
- Using hot water in the lower chamber can save time to reach boiling.
- Discard any remaining water in the lower chamber, and separate out foam as coffee finishes descending.
- When stirring with a wooden stick, insert only 2/3 of the way down, avoiding contact with the filter.
- Do not touch other liquids with the wooden stick during brewing and reuse.
- Measure coffee grounds and water accurately.
- After brewing, you can use your hand to cover the upper chamber, take a sniff, or fan the aroma to enjoy its scent.
- When wiping the lower chamber with a damp cloth, wipe the bottom first, then both sides (to prevent cracking).
