Do you like science? Are you a Breaking Bad fan? Do you like incredibly clean flavoured coffee? Then Syphon brewing is for you. This brewing method relies upon physics for brewing, and looks very sexy while doing it.
Between the mid 1930s to 1950s, syphon brewing a.k.a. vacuum brewing was one of the most popular coffee brewing methods. It fell out of favour do to the pursuits of convenience and economy. It’s not a particularly challenging method of brewing coffee, and the results are spectacular. It does take some care, as the equipment is glass, making it very fragile.
Syphon brewers consist of the following parts:
Bottom flask – This section is where the brew water is heated, and the finished brew ends up. It is often attached to a stand, which doubles as a handle to allow for decanting the coffee elixir.
Top flask – This section is where the brewing takes place. It is typically an open topped vessel with a long tube at the bottom. On the tube is a rubber gasket that seals both top and bottom when brewing. Most will have a lid that is also a stand for the top section when removed from the bottom section.
Filter – This is often a metal or plastic porous “plug” attached to a spring, which hooks onto the bottom of the brewing tube. It covers the top of the tube, inside the brewing vessel. The filter material (paper, cloth, metal mesh) is attached to the top of the plug.
Heat source – There are several ways to heat the bottom vessel. These include: wick and fluid (usually methylated spirits), butane burner, electric/gas stove (these are only an option if the brewer isn’t mounted to a stand; induction is possible with a bit of ingenuity), or halogen (very expensive, mostly for high end brew bars).
How it works:
Heated water travels up the tube into the top vessel via positive pressure. Once the water is up in the top vessel, it will mix with ground coffee, starting the brewing process. Note: heat must be maintained to keep the water in the top vessel. Once the heat is removed, the steam that has provided the positive pressure necessary to force the water up into the top vessel begins to condense, creating a negative pressure space in the bottom vessel. This negative pressure draws the liquid back down the tube (through the filter) into the bottom vessel.
Brew Method:
Assemble the top vessel and filter. Place in stand ready to go. Measure out coffee; 12-15g/250ml.
Boil water in a kettle, and pour into the bottom vessel, according to the cup markings on the side.
Assemble the entire brewer.
Light heat source and place under bottom vessel to start the process.
Once the water is forced up into the top vessel, add coffee, reduce the heat (if possible) just to keep the water in the upper vessel. Stir the coffee a few seconds (I use a chopstick, take care not to use metal spoons; you may break the glass).
Allow the coffee to brew at least 2 minutes.
Remove the heat source. The coffee will start to draw down through the tube. Once finished, you will hear a loud sucking sound.
Carefully separate the two vessels (CAUTION – it will be hot), and place the top vessel onto its stand.
Pour into cups, allow to cool slightly and enjoy.
For clean up, tip out the spent grinds into your green bin, carefully remove the plug, rinse out the filter, rinse out the top and bottom vessels. You can use coffee machine cleaner or Napisan to remove coffee oils from the bottom vessel, as well as the filter (rinse well). The top vessel can be cleaned with a gentle detergent.
