Step by step: Preparing coffee with the Hario Syphon
At a glance
- Amount of coffee
28 g - Grind
Medium - Amount of water
450 ml - Temperature
96 °C - Brewing time
2 min
What you need:
Coffee, we recommend our nutty Sierra Nevada coffee
Syphon
Coffee grinder, like the hand grinder Skerton N by Hario
Coffee preparation by means of vacuum in a glass flask has been enjoyed since at least 1830. According to stories, Beethoven preferred to drink his coffee from a vacuum maker.
Preparation in the coffee Syphon is not only a feast for the eyes, but also for the senses. This is because it combines the principle of complete dissolution of the coffee powder in water („full immersion“) with a paper filter. Thus, the coffee has a lot of body, while at the same time its flavors can be clearly tasted.
1After stirring, a clear horizontal layer separation should form in the coffee. This is an indicator that the coffee flavors are extracted, i.e., released, evenly. Lower the temperature of the heat source slightly so that the coffee does not get too hot. Stir again after about 45 seconds. This should break through the crust on the surface so that the remaining carbon dioxide is extracted from the coffee. This time you don't need to stir as vigorously. Now set the heat source to the lowest setting.
2Fill the lower glass chamber with 450 ml of preheated water and place the heat source underneath. Of course, you can also use cold water. But then it takes longer for the water to boil and the preparation is prolonged.
3Now you can put on the upper glass chamber. It is important that the chain reaches into the water, as the water rises from the lower chamber into the upper one. Just before the water starts to boil, make sure that the seal between the two chambers is closed. Since they close easily, you don't need to use too much force to do this. To do this, turn the two seals slightly into each other; this way they can also be easily taken apart again after use. Now observe how the water rises. When the water has almost completely risen and the level is at the bottom of the tubes, you can stir the hot water in the upper chamber again. This will cool it down a bit and it will not be hotter than the ideal 96°C for the preparation.
4For the suggested 450 ml of water, we use 28 g of coffee. Add the coffee powder and stir immediately.
5Stir the coffee powder thoroughly so that it is quickly immersed in the water and extracted evenly.
6After stirring, a clear horizontal layer separation should form in the coffee. This is an indicator that the coffee flavors are extracted, i.e., released, evenly. Lower the temperature of the heat source slightly so that the coffee does not get too hot. Stir again after about 45 seconds. This should break through the crust on the surface so that the remaining carbon dioxide is extracted from the coffee. This time you don't need to stir as vigorously. Now set the heat source to the lowest setting.
7The coffee grounds should be completely retained by the filter. The ideal filter bed is level and has a slight mound in the center.
Help, my coffee does not taste good!
DA coffee tastes different than expected? We’ll show you how to positively influence the taste of your cup of coffee and what to look out for if your coffee doesn’t taste the way you want it to.
