Siphon Coffee Brewing Guidelines And Developments
Usually steeping and drip brewing are two different worlds that rarely intersect. But the siphon pot (also known as a sifter) is a unique apparatus that creates a thick, clear coffee with a rich flavour.
Siphon: The Science Of Brewing
How does a siphon work? When water is heated in the lower seat of a siphon pot, the gas begins to escape and the vacuum in the lower seat allows the water to move upwards. When the fire in the lower seat is extinguished, the air at the bottom begins to cool, allowing the coffee to return to the lower seat.
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The History Of The Siphon
The story of the siphon pot began with a group of people who were having trouble drinking coffee, and the earliest version was invented by Loeff in Berlin, Germany, in the 1830s, after which the apparatus swept across Europe and everyone saw its advantages.
A number of patents were issued for original designs to improve the performance of the apparatus, but the most noteworthy is Mrs. Vassieux's design of 1841, the French Balloon, which is very similar in appearance to the siphon bottle we use today.
Although its origins lie in the mid-nineteenth century, it operates on a similar principle to the French siphon, with the exception that it extinguishes the heat source itself. The two seats of a balanced siphon are placed side by side, and when the water is transferred to another vessel, a counterweight or spring balance system is designed to be activated by the change in weight, which in turn triggers the extinguishing of the heat source.
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By the end of the nineteenth century, siphon pots had been introduced to the United States, but they were not produced locally until the twentieth century when Ann Bridges and Sutton of Massachusetts marketed them under the name Silex in 1915. They also used the new heat-resistant Pyrex glass, which meant that, unlike other styles of siphon pots, Silex was less likely to break.
What Kind Of Coffee Can Be Made In A Siphon?
This method combines an infusion method (such as a French press) with a drip brewing method (such as the V60) to produce a full-bodied, clear-tasting coffee. The siphon pot is ideally suited to bring out the qualities of the coffee, and the balance of flavour and taste that makes siphon coffee so unique.
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This article uses a siphon pot with the Cadura variety from the Colombian estate, which has bright fruit acids and a mild hazelnut and toffee aroma finish.
How Do I Use A Siphon To Make Coffee?
First, boil the water and clean the filter. Place it in the bottom of the top holder and hook the filter onto the bottom of the glass tube. Add 510ml of boiling water to the bottom holder and turn on the heat. Place the upper holder on top of the lower holder.
As the water starts to rise from the bottom seat to the top seat, grind 34g of coffee beans, using a medium-fine grind that is slightly finer than a hand brew.
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Once all the water has risen to the upper seat, turn down the heat source as much as possible so that the water does not fall. Stir a few times to cool the water in the top seat (the ideal temperature is between 90 and 96 degrees).
Pour the coffee into the top water and start the timer. Stir the coffee powder with a stirring stick or spoon, using the least possible disturbance to wet all the coffee powder.
Allow the brewing process to continue undisturbed for approximately 90 seconds (depending on the recipe, perhaps less), then turn off and remove the heat source and stir the coffee a few times.
When the coffee in the upper seat starts to cool down, it will start to flow to the lower seat, which may take a few more seconds. When the descent process is complete, the coffee in the lower seat will be bubbling due to the air drawn in by the remaining coffee.
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After removing the top glass, allow the coffee to cool down (siphon pots usually brew coffee at a higher temperature), some people use a Chemex to assist in this process. Finally, don't forget to care for the filter after cleaning the top holder. If you are using a filter cloth, boil it in hot water and leave it in the fridge until it cools down, so that it doesn't retain an odour and to prevent the cloth from drying out and becoming brittle.
Then you're ready to enjoy a full-bodied, clear cup of siphon coffee!
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