What is siphon brewing?
Invented in 1840 by Scotswoman Marie Fanny Amelne Massot, then refined by the Japanese in the 1920s, the siphon (or vacuum pot) is the most theatrical way to brew coffee. Vapor pressure pushes water up to a chamber containing grounds; when the heat is removed, the brewed coffee falls back through a filter. Pure science theater.
You'll need
- Siphon brewer (Hario or Yama)
- Cloth filter (or paper)
- Butane or halogen burner
- Bamboo stirring paddle
- 20 g fresh Seelaz coffee — Browse our coffees
Step by step
Fill bottom with hot water
Add 300 g hot water to the lower globe. Pre-heating shortens brew time. Set the burner under, low flame.
Seat the filter
Wet the cloth filter, set in the upper chamber, hook the chain into the glass tube. Use this filter only for coffee — store wet in fridge to keep clean.
Water climbs up
As the lower water heats, vapor pressure pushes water up the tube into the upper chamber. Add coffee grounds (20 g, medium grind) when water reaches the top.
Stir gently, 90 sec
Stir grounds into the water with a bamboo paddle: side to side, not circular. Then leave to brew for 90 seconds.
Remove heat — vacuum draws coffee down
Kill the burner. Vapor cools, pressure drops, and brewed coffee falls through the filter into the lower globe. About 30 seconds. Detach the top and serve.
Pro tips
- Use a cloth filter for cleaner, more nuanced cups. Paper works fine but adds a paper note.
- Stir twice: once when water climbs up, once at the halfway mark. Same direction both times.
- The siphon is fragile glass. Cool gradually before washing to prevent cracks.
Best coffee for siphon:
Shop our coffeesالخلاصة بالعربي
السيفون تقنية تخمير بالتفريغ، عرض علمي بصري. البخار يدفع الماء للأعلى فيمتزج بالبن، ثم يسحب للأسفل عند إطفاء اللهب. 20 جرام بن، 300 جرام ماء، 90 ثانية تخمير.
