The most interesting way to make coffee is probably with a Siphon brewer. The use of a vacuum effect and some impressive-looking scientific equipment, such as a fire or halogen beam heater, give Siphon brewing its excitement. The use of a Siphon to brew coffee dates back to the 1840s. It is a full immersion brewer that makes cups with a lot of body and flavor.
Preparing the filter is the first step to brewing coffee in Siphon.To use a siphon, soak the filter for at least five minutes in a warm water bath, then place it in the bottom of the top component, called the hopper, and secure it with a glass tubing hook.
Prepare 300 grams of hot water and place it in the bulb section of your siphon (12-oz).
Put the hopper, including the filter, into the bulb. You don't have to push too hard; just ensure it's in place well and securely. Put the whole thing on top of your heat source.
Then, you need to weigh and grind your coffee. When the water is heating up, weigh out 20 gram of coffee and grind it to a slightly finer consistency than that used for regular drip coffee.
When the water in the bulb boils, it will rise into the hopper.It's a mystery to us why part of it sinks to the bottom, but we know it has something to do with physics. This is a tiny detail, so relax.
Once the water has reached the hopper, reduce the temperature to between 185 and 195 °C.
You can use a wooden stirrer to immerse the coffee slowly and thoroughly. It's best to leave the coffee to brew undisturbed for a full minute and ten seconds
After ten quick stirs with a butter knife, take your siphon off the heat.Your coffee will have dripped into the bulb in another minute or two.
When a dome of grinds forms on top of the filter and the coffee at the bottom begins to bubble at a rate and intensity roughly comparable to that of a kitten's heartbeat, the coffee is ready.Take the hopper off, and then serve. Give the coffee a few minutes to cool down to ensure you get the most complex cup.