What Is Siphon Coffee?

 Two of the most popular systems used in cafes are Yama and Hario, from Japan.

These days coffee is just as fancy as wine. From selecting the perfect coffee beans, the roasting process and the grounding method, brewing techniques can also make a cup so distinctive. The newest brewing trend is known as siphon coffee, but it is not new at all! It was invented in the 1800’s, and rumor has it, the machine was created simultaneously by a French housewife and Scottish marine engineer. Keep reading to know what it is about!

This method was created because people believed that boiling their coffee killed the taste. The way it works consist of making coffee in various stages that go through elegant glass chambers to get a vacuum process. As a result, the taste is better, and its aroma is more intense.

Siphon coffee involves a process of mixing ground with boiling water ascended from the flask through siphonage. It extracts and filters the coffee for a tea-like cup. Connoisseurs consider that it has a delicate touch to the palate.

And this is all thanks to science!

How siphon coffee is made

Siphon coffee is made by expert hands, requiring precise temperature, attention, and skill in a very sensorial experience. You will probably find a good cup of coffee like this made by a barista with an excellent knowledge of science. Here we explain to you how the process works:

• Water is brought to a boil in the lower chamber by a heat source.

• The boiling water is forced to go up as the air heats and expands.

• The water remains in the second and last chamber, just under the boiling surface. And now is ready to brew.

•  A measure of about 0.88 ounces of coffee that was finely ground is added. 

• The coffee ground takes place as it is allowed to bloom.

•  The coffee will brew gently thanks to the hot air trapped in the lower chamber.

This is when the timing is key!

• After just 15 seconds you should turn off the heat and remove its source form the base. The water must be between 185 and 195 °F.

• At this point, some baristas give it ten stirs with a bamboo paddle.

• When it gets cold, the air contained in the lower chamber creates a vacuum that pulls down the coffee already brewed through a filter.

Now the drink is ready to serve when is finally resting in the bulb in the exact moment when the coffee at the bottom has begun to bubble. But baristas who master this method suggest giving the coffee a few minutes to cool before serving. Yes, it is a bit of science and a bit of art at the same time!

The way it tastes can assure you a potentially worth investment for your coffee business. The more specialty coffee becomes popular, the more you should update your methods of coffee making. At Coffland Corp, we love showing you these new trends, so you know what to do to upgrade your coffee business.  

The bottom line is that believers in the method state that it simply tastes better.

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