How to brew coffee with a siphon

A siphon, also called a vacuum pot, uses two glass chambers. As the water in the bottom heats, steam pushes it up into the top chamber where the coffee steeps. When you take the heat away, the cooling vapour pulls the coffee back down through a cloth or paper filter.

It looks like a science experiment, but the method is simple and the cup is clean, light bodied and full of aroma. This recipe makes two small cups.

Recipe

Coffee

Water

Makes about

Change any amount and the whole recipe scales with it.

Ratio: 1:15
Water temperature: 93°C
Grind: Medium, a little finer than for a Chemex
Time: 1:40 to 2:10

What you need

Siphon brewer with its filter
Heat source: the burner that came with it, a butane burner or a halogen heater
Kettle, to start with hot water
Digital scale
Burr grinder
Bamboo paddle or spoon

Method

1
Fit the filter in the top chamber and hook its chain to the end of the glass tube. Pour 300 g of hot water from the kettle into the bottom chamber and dry the outside of the glass.
2
Light the heat under the bottom chamber and rest the top chamber in it at an angle. Grind 20 g of coffee medium while the water heats.
3
When small bubbles stream from the chain, seat the top chamber firmly. The water will rise into it. Turn the heat down so it simmers gently, at about 93°C.
4
Add the coffee and stir gently until all the grounds are wet. Start the timer.
5
At 1:00, give it one more gentle stir and turn the heat off.
6
The coffee will draw back down in 30 to 60 seconds, leaving a dome of grounds. Lift off the top chamber and pour into warm cups.