Siphon
The siphon uses vapor pressure to brew, combining visual spectacle with high-temperature extraction for a pure, intensely aromatic cup.
Laboratory-Like Precision
The siphon (or syphon), also called a vacuum brewer, was invented in Europe in the mid-19th century and perfected in Japan in the 20th, becoming a classic in Japanese and Taiwanese cafés. Heating water in the lower chamber builds vapor pressure that pushes the water into the upper chamber; after steeping with the grounds, removing the heat creates a vacuum that draws the coffee back down.
How It Works
- Heat: water in the lower chamber heats up and vapor pressure rises
- Rise: water is pushed up the tube into the upper chamber, leaving only a little below
- Steep: add coffee to the upper chamber, stir and steep briefly
- Draw down: remove the heat; as the lower chamber cools, a vacuum pulls the coffee through the cloth filter, leaving grounds above
Key Features
- Stable temperature: the heat source keeps running during the steep, so extraction temperature stays high and steady, releasing deep aromatics
- Clarity: cloth or paper filtration gives a cleaner cup than a French press and more body than pour-over
- Theater: watching the water travel up and down is a show in itself
Brewing Parameters
| Parameter | Recommended |
|---|
| Grind size | Medium (slightly coarser than pour-over) |
| Ratio | 1:13 – 1:15 |
| Upper-chamber temperature | About 90–95°C |
| Steep time | 60–90 seconds |
Key Techniques
- Stirring: the strength and number of stirs after adding coffee determines evenness and complexity; a gentle final stir before removing the heat helps form a flat bed
- Heat control: once the water rises, turn the heat down to hold a steady temperature and avoid vigorous boiling
- Filter care: wash cloth filters thoroughly and store them in water in the fridge to prevent rancid oils
Heat Sources
Alcohol burners are traditional and easy to find but gentle; halogen beam heaters are fast, stable and dramatic; gas burners suit commercial use.
Best Coffees
The siphon's hot, stable extraction makes light to medium roasts bloom with aroma — especially floral Ethiopians, Geishas and balanced Central American coffees.