Page 1 of 2 1 2 LastLast
Results 1 to 10 of 19

Thread: Siphon

  1. #1
    Super Moderator
    Join Date
    Aug 2003
    Location
    Boca Raton
    Posts
    3,540

    Siphon

    So I received a siphon about 2 weeks ago. I have been so busy I didn't have time to use it. I came to work early today to test it out. I was impressed..anyone else tried one of these out? I liked the fact that it was heavy duty. My old one I was always afraid that it was going to break. Made for a great cup of coffee! Glad I came in early
    Siphon-siphon.jpg
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  2. #2
    Member
    Join Date
    Jul 2013
    Location
    Tempe, AZ
    Posts
    89
    How does a siphon-brewed cup taste different from a french press or pour-over? I haven't ever heard anyone describe it. I know there's a big difference between french press (bolder) and pour-overs (lighter, nuanced).

    Also, glad you like it!!

  3. #3
    Senior Member
    Join Date
    Jan 2007
    Location
    Salt Lake City
    Posts
    1,045
    Siphon (done right) is recognized as the best way to brew to bring out the most dynamic flavors in the cup. It's like a perfect press with 20% more flavors and zero sediment. Outside of a rigorous cupping, siphon allows you as close to a true representation of the coffee as possible.
    John Piquet
    caffe d'bolla
    Salt Lake City, UT
    caffedbolla.com

  4. #4
    Senior Member
    Join Date
    Oct 2013
    Location
    Milwaukee, WI
    Posts
    1,157
    I've been using a Yama 5-cup stove-top siphon for a few years, and agree, a siphon will make a great cup of coffee. I use a Cory glass rod with mine, just because it's easier cleanup and a little fuller; I don't use paper/cloth filters if it can be helped. I think the reason siphons or vac-pots, as they're also called, are so great is because they do a good job maintaining the temp of the slurry during the brew time, as opposed to say, a press pot, where the temps are falling throughout the steep time.


    A worthwhile tip with a siphon is to let the water go north before adding the ground coffee. If you have a thermometer handy you can check the temp of the water; it'll go to the top portion and still not be hot enough for proper extraction, so you're better off waiting a bit and then adding the coffee.

  5. #5
    Senior Member
    Join Date
    Dec 2012
    Location
    Michigan, US
    Posts
    1,802
    Past few years, I have used Hario 3 cup and 5 cup version and Yama 3 cup stove top version, Balance siphon and also the one I have been using for past 2 years.

    I have done over 1000 brew with siphon and just last weekend, I brewed over 100 on Saturday.

    As John said above, Siphon is the best way to brew your coffee. It is not easy or quick like K-cup machine or French press. But once you have coffee with Siphon, you really can't go back using other traditional method of brewing your coffee.

  6. #6
    Senior Member
    Join Date
    Aug 2005
    Location
    Central North Carolina
    Posts
    1,540
    Quote Originally Posted by CoffeeJunky View Post
    As John said above, Siphon is the best way to brew your coffee. It is not easy or quick like K-cup machine or French press. But once you have coffee with Siphon, you really can't go back using other traditional method of brewing your coffee.
    If that were true we would all have siphons and not bother with anything else, lmao. What coffee should be is subjective like most things in life, no right or wrong, just preference and opinion. IMBHO nothing compares to straight espresso and I strongly believe other extraction/brew methods should be dubbed FCA (For Candy A$$es) for those that simply can't handle espresso.
    I'm a legend among my own kind... you my friend are just a legend in your own mind. Later!

  7. #7
    Senior Member
    Join Date
    Aug 2005
    Location
    Central North Carolina
    Posts
    1,540
    Quote Originally Posted by John P View Post
    Siphon (done right) is recognized as the best way to brew to bring out the most dynamic flavors in the cup. It's like a perfect press with 20% more flavors and zero sediment. Outside of a rigorous cupping, siphon allows you as close to a true representation of the coffee as possible.
    Recognized by who? The geeks on other forums? The SCAA? Still just opinion and we all have one.
    I'm a legend among my own kind... you my friend are just a legend in your own mind. Later!

  8. #8
    Senior Member
    Join Date
    Jan 2007
    Location
    Salt Lake City
    Posts
    1,045
    Shadow,

    We can all have our preferences, but the science, as well as the coffee speaks for itself.

    Siphon (Specifically Japanese style (as compared to European style) and (French) press have always been noted by expert cuppers internationally as yielding the most amount of flavors in the cup.

    Siphon and press are the only full-immersion artisan coffee brewing methods. Technically, you can count the Clever, but it's plastic, and ... really? As the coffee particles are in contact with the water for the entire length of the brew, the flavors emitted by the coffee oils are released more completely. The difference with the siphon is twofold, first, it is the only coffee brewing method that allows you to maintain a constant temperature throughout the brew cycle. Every other coffee brewing method has a declining temperature profile, so they lose potential flavors. Secondly, the constant agitation of the particles releases the delicate aromatic oils and flavors in a quicker manner which allows you to capture them and bring them directly to the cup. That's why a properly brewed siphon has no more than 40 seconds of brewing time and 20-25 seconds draw down time yet will yield more flavors than any other brewing method.

    Of course, an incorrectly brewed siphon is just as horrendous as any other poorly executed method. In my opinion, it takes many thousands of cups before you have any true understanding of siphon brewing. And without the proper frame of mind, no matter how many cups you brew it will not matter. A single cup, brewed in the proper frame of mind, is more valuable experience than 10,00 cups brewed in the wrong frame of mind. It's about kokoro (mind, body, soul) -- everything working together to execute that perfect cup. Without it, it's like an unfulfilled promise.

    And if you still have your doubts, go to Hanafusa in Kyoto, near Kinkakuji (golden temple), order the Yemen Mokka Mattari, and that will be the beginning of your journey. After you go to Kyoto, come visit, and I will do my best to continue to expand your horizons.

    It should be noted that I don't post under an alias. My twitter as well as my shop name are part of my signature, and my reputation within the industry is without question.
    Last edited by John P; 04-17-2014 at 11:19 PM.
    John Piquet
    caffe d'bolla
    Salt Lake City, UT
    caffedbolla.com

  9. #9
    Senior Member
    Join Date
    Aug 2005
    Location
    Central North Carolina
    Posts
    1,540
    I give credit where it's due... great explanation. Thousands of cups to achieve a true understanding of siphon? NO WAY I could pass up that much espresso along the way to explore another option.

    Coffee for me is about the texture as much as taste... only espresso and press (when I must go that route) can satisfy that for now.

    FWIW I have posted under an alias for years, but I never hide behind it...
    Last edited by shadow745; 04-18-2014 at 04:44 AM.
    I'm a legend among my own kind... you my friend are just a legend in your own mind. Later!

  10. #10
    Senior Member
    Join Date
    Dec 2012
    Location
    Michigan, US
    Posts
    1,802
    Quote Originally Posted by shadow745 View Post
    I give credit where it's due... great explanation. Thousands of cups to achieve a true understanding of siphon? NO WAY I could pass up that much espresso along the way to explore another option.

    Coffee for me is about the texture as much as taste... only espresso and press (when I must go that route) can satisfy that for now.

    FWIW I have posted under an alias for years, but I never hide behind it...

    Even thou what John said above is standard and true to the point, the coffee industry also have said if you love the dark roasted coffee, you would like pour over or soft brewer much better.
    Also I have great respect for Hario or Yama since they are the pioneer of the newer siphon brewing but their designs dates back to 1970's and their out dated design just leaves too much water in the lower vessel(because of weak heating or smaller heating surface.) resulting in diluting the coffee that was perfectly brewed.

    I have done many coffee trips to Asia including Tokyo, Osaka, San Dai(no longer there) Seoul, Ho chi minh city, Indonesia, Papau New Guinea and more but I still love my coffee here in US. Yes, journey to find that perfect cup in different culture is awesome experience and I am planning more trips to Africa and more South America but what I have learn from my many trips to all over the world is to treasure my culture that we have built here in US.
    Last edited by CoffeeJunky; 04-18-2014 at 07:22 AM.

 

 
Page 1 of 2 1 2 LastLast

Remove Ads

Sponsored Links

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Similar Threads

  1. Finally New website for Siphon Coffee
    By CoffeeJunky in forum Coffee Websites
    Replies: 13
    Last Post: 03-08-2015, 10:09 AM
  2. Belgium Royal Coffee Siphon: The discussion
    By CoffeeHiker in forum Coffee and Espresso Machines
    Replies: 9
    Last Post: 09-20-2013, 11:19 AM
  3. 2009 Best Cup of Coffee - Caffe d'Bolla's siphon brew
    By John P in forum Coffee Industry Forum
    Replies: 2
    Last Post: 07-06-2009, 07:08 AM
  4. Hario Halogen Siphon Heater Update
    By John P in forum Business to Business B2B
    Replies: 0
    Last Post: 03-23-2009, 03:31 PM
  5. Siphon Bar at caffe d'bolla is UP
    By John P in forum Coffee Industry Forum
    Replies: 3
    Last Post: 11-06-2008, 09:10 PM

Search tags for this page

best coffee siphon

,

coffee forum: chemex or vacuum siphon?

,

cory

,

how many cups of coffee make by belgium siphon

,

nicro

,

siphon

Click on a term to search for related topics.