So, I had the absolute best cup of coffee I’ve ever had in my life – at home or away.
I’ve tried auto drip, V60, Blue Bottle Dripper, Kalita Wave, French Press, Aeropress, Turkish, Phin, Espresso, moka pot, cold brew, and many, many others.
The last frontier that I had to tackle was Siphon. I figure this holiday season would be the best time to try it. I have the Hario Next setup.
First off, it may seem intimidating, but it was barely any more involved than a proper v60 Pourover process. Actually, it seemed much less involved than most methods.
So, I used my 1Zpresso K Plus on a medium-fine setting (4.5) and used a fresh, medium roast bean.
I did a 1:15 ratio, so for this case it was 500ml of water to 33.33g of coffee.
I preheated the spring water to about 175F in an electric to save some time with boiling in the siphon. I pre-wetted my cloth filter and seated it with the spring.
I poured the 500ml of water in the bottom beaker and put my butane burner beneath and set it on medium-high. I set the top beaker inside the bottom beaker and left it on an angle so as the stem was in the water (so the chain prevents the water from becoming super-heated and volatile), but not sealed.
As soon as the water started boiling (less than a minute), I sealed the top beaker and within about 30 seconds, the water migrated to the top beaker. I then turned the heat down on the burner as low as possible while still keeping a low boil so that the vacuum was maintained.
I then poured my coffee in and gave it a few quick swirls to make sure everything was saturated. I put the lid on, and let it steep for about 90 seconds. I then removed the heat source completely, and gave a few more quick stirs. After about 15 seconds or so, the bottom chamber cooled enough to where the reverse vacuum action was initiated and filtered down into the bottom chamber. That drawdown took about 30-40 seconds.
I was left with a beautiful, tell-tale mound of coffee over my filter and a gorgeous cup of coffee in the beaker.
I’ve never, ever had better…ever.
I’m hooked!
It may sound like a lot, but it was less cumbersome, like I said, than a typical V60 routine.
Thanks for reading.
housedelirium
I’ve always wanted to try siphons myself but feel intimidated by it. My local UCC cafe serve this and it is amazing.
Eastern-Permission55
Got a balance brewer for Christmas, I’ve been a fanatic with it since lol
3 Comments
So, I had the absolute best cup of coffee I’ve ever had in my life – at home or away.
I’ve tried auto drip, V60, Blue Bottle Dripper, Kalita Wave, French Press, Aeropress, Turkish, Phin, Espresso, moka pot, cold brew, and many, many others.
The last frontier that I had to tackle was Siphon. I figure this holiday season would be the best time to try it. I have the Hario Next setup.
First off, it may seem intimidating, but it was barely any more involved than a proper v60 Pourover process. Actually, it seemed much less involved than most methods.
So, I used my 1Zpresso K Plus on a medium-fine setting (4.5) and used a fresh, medium roast bean.
I did a 1:15 ratio, so for this case it was 500ml of water to 33.33g of coffee.
I preheated the spring water to about 175F in an electric to save some time with boiling in the siphon. I pre-wetted my cloth filter and seated it with the spring.
I poured the 500ml of water in the bottom beaker and put my butane burner beneath and set it on medium-high. I set the top beaker inside the bottom beaker and left it on an angle so as the stem was in the water (so the chain prevents the water from becoming super-heated and volatile), but not sealed.
As soon as the water started boiling (less than a minute), I sealed the top beaker and within about 30 seconds, the water migrated to the top beaker. I then turned the heat down on the burner as low as possible while still keeping a low boil so that the vacuum was maintained.
I then poured my coffee in and gave it a few quick swirls to make sure everything was saturated. I put the lid on, and let it steep for about 90 seconds. I then removed the heat source completely, and gave a few more quick stirs. After about 15 seconds or so, the bottom chamber cooled enough to where the reverse vacuum action was initiated and filtered down into the bottom chamber. That drawdown took about 30-40 seconds.
I was left with a beautiful, tell-tale mound of coffee over my filter and a gorgeous cup of coffee in the beaker.
I’ve never, ever had better…ever.
I’m hooked!
It may sound like a lot, but it was less cumbersome, like I said, than a typical V60 routine.
Thanks for reading.
I’ve always wanted to try siphons myself but feel intimidated by it. My local UCC cafe serve this and it is amazing.
Got a balance brewer for Christmas, I’ve been a fanatic with it since lol