Brewing Guide:


What you need:

  • Coffee
  • Grinder
  • Scale
  • Siphon set
  • Thermometer
  • Timer
WATER 400ml

Siphon coffee was invented in the 1840s more or less simultaneously by a French housewife and Scottish marine engineer. It’s been refined many times, but a few principles hold true: It produces a delicate, and beautifully “clean” tasting cup of coffee!  It can be quite fancy and it is, in our opinion, one of the coolest brew methods available

  1. Soak your filter in a warm water bath for at least five minutes, then drop it into the bottom of your siphons top component, and hook to the bottom of the glass tubing.
  2. Use pre-heated water to make things move quicker.  Make sure the outside of the globe is very dry before you turn on the heat to prevent the glass from cracking.
  3. Fill your siphons bottom component with 400ml of hot water (about up to the #5 mark on a Yama or Hario siphon).
  4. Insert the top component, filter and all, into the bulb. You don’t have to press too hard; just make sure it’s securely and evenly in place. Position the entire assembly above your heat source.
  5. While the water is heating, measure out 40 grams of coffee (about 6 Tbsp.) and grind to a medium coarseness (similar to table salt).
  6. Soon, the water in the bulb will begin boiling and rise up into the hopper. For some physics-related reason we don’t fully understand, a little bit will stay in the bottom. Don’t worry about this little bit.
  7. Once the water has moved into the top, turn your heat source down so that the water is between 185-195 degrees F.
  8. Create whirlpool by stirring the water with a bamboo paddle.  Add your coffee, and submerge it with a bamboo paddle.
  9. Let the coffee brew, undisturbed, for forty seconds (use a timer) and stir again gently to make sure all coffee is immersed.
  10. At a minute thirty (1:30) remove your siphon from its heat source and give it another big swirl with the bamboo paddle.
  11. Your coffee should take another minute or so to draw downward and finally rest in the bottom. You’ll know it’s ready when a dome of grounds has formed at the top of the filter, and when the coffee at the bottom has begun to bubble a bit.
  12. Remove the top component and serve. In order to guarantee the most complex cup, give the coffee a few minutes to cool.
  13. Please don’t add anything to it.  Enjoy!