How to Siphon Brew Coffee
A siphon, or vacuum, coffeemaker is different from other coffee machines on the market. Most coffeemakers work in a drip fashion, where the water runs through the coffee grounds. In a siphon coffeemaker, a bottom chamber holds the water and heat turns it into vapor, which then rises through a tube and into the coffee grounds in the top chamber. While it's not a popular method of brewing coffee in the United States, some people prefer the taste of siphon-brewed coffee to standard drip machines. Does this Spark an idea?
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Instructions
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Remove the top chamber from the siphon coffee pot. Place the filter in the top chamber. Pull the chain through the siphon and hook it on the bottom.
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Add eight ounces of hot water to the bottom chamber for every cup you wish to brew. This water should be hot but not boiling.
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Grind your coffee slightly finer than you would for a drip machine. Using a coffee scoop, add one scoop of grounds for each cup on top of the filter.
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Assemble the coffee pot. Slide the siphon into the top portion of the base. The siphon leads from the water to the grounds.
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Place the coffeemaker on a stove top or a burner. Turn the heat to high. Stir the grounds with the bamboo stirrer as water enters the top chamber.
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Stir the grounds as the water level rises. Saturate all the coffee grounds with water. When bubbles begin to form on the top of the coffee, turn the heat down to medium. Steep the coffee at this level for about 70 seconds.
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Remove the coffee pot from the heat source. Wait for the "kick down," which is when the brewed coffee drips from the top chamber to the bottom. Allow all the liquid to drip from the top to the bottom. This process takes about one minute for every cup of coffee.
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Remove the top chamber and the siphon. Pour the coffee from the bottom chamber into a mug. Add cream and sugar to your taste.
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Tips & Warnings
Experiment with the amount of coffee grounds, water and steep time until you find a level that suits your taste.
References
- Photo Credit coffee in coffee image by Maria Brzostowska from Fotolia.com
