What it is: 

An old but fun brewing method based on vacuum, pressure and heat.

Fun Fact: 
It went out of fashion in the 1950s but is having a revival and can currently be found gracing the counters of many coffee shops and brew bars.

Ideal coffee: 
We like to use a medium to light roast in here such as Ethiopian Hunda Oli or Rwandan Cyivugiza.

The grind: 
Fine, between Stovetop and Aeropress, coarser than espresso but finer than filter.

How much coffee: 
Roughly 30g for a 500ml Syphon

How to brew:

  1. Prepare the cloth filter by hooking it into the funnel.
  2. Boil the kettle, water should be about 93-94 degrees.
  3. Fill the lower chamber from the kettle.
  4. Light the butane burner and set it to low, place it under the lower chamber. If you have a probe thermometer, set it inside to measure the water temperature. When it measures 92 degrees remove the thermometer and place the top chamber, making sure it makes a tight seal. The thermometer is optional, but good practise.
  5. Grind the coffee as the water starts to rise and place it in the top chamber.
  6. Start the timer.
  7. Stir once the water has all risen to the top chamber.
  8. Once timer has reached 2 minutes remove the burner and turn it off. Give the coffee one last stir before the vacuum comes into effect.
  9. Watch appreciatively as science works it magic and the coffee is pulled back through the filter into the lower chamber via vacuum.
  10. Remove the top chamber and place on its stand.
  11. Pour out the coffee into preheated mugs and enjoy!

Why we like it: 
This is coffee theatre at its best, but also produces a great coffee, about as hot as you can get it. This method does a great job of extracting oils from the grounds and with a bit of care and attention could become a favourite.