Coffee as we know it today has come a long way. From simple hand grinders to portafilter machines - preparation is constantly changing and coffee enthusiasts all over the world are always looking for new ways to bring out the complex aromas of coffee in a nuanced way. So it is not surprising that the historical, complex and fascinating preparation with the coffee siphon is enjoying greater popularity again today. In this article we explore the history of the siphon, explore the taste and examine which types of coffee are perfect for preparation with the coffee siphon.
The history of the coffee siphon
The history of the coffee siphon goes back to the 19th century and was first invented in 1830 by the French pharmacist Jean-Baptiste de Belloy. However, it was only used to make medicines and spirits. The further development of the coffee siphon began around 1840 by the German inventor Loeff. The Berliner made improvements to the design and refined the principle of vacuum extraction. The fascinating show and the clear taste of the coffee meant that in the following years the coffee siphon became a symbol of sophisticated coffee culture and became increasingly popular in Europe and North America.
The siphon has been further developed over time and has become more and more user-friendly. The Japanese company Hario brought the most well-known model, the "Hario Syphon", onto the market. The Hario Syphon is particularly valued for its quality and timeless design.
What is a coffee siphon?
The coffee siphon works on the principle of vacuum extraction. It consists of two glass balls or glass cylinders connected to one another. Coffee powder is put into the upper container and water into the lower container. Underneath the glass balls there is a heat source in the form of a gas or alcohol burner. The negative pressure that develops when the water is heated causes the hot water to enter the upper piston and mix with the coffee powder. After extraction, the finished coffee is returned to the lower ball. What a SHOW!
Preparation with the coffee siphon briefly explained:
- Grind your coffee powder. Since the siphon preparation is a so-called pour-over method, your coffee powder should be about as coarse as coarse sea salt. If the coffee is ground too finely, your coffee would be over-extracted and release too many bitter substances - your coffee would taste bitter.
- Pour pre-boiled water into the lower container and heat it slowly. Place the coffee filter provided in the upper container. Brew it briefly.
- As soon as the water is drawn into the upper container by the excess pressure, you reduce the heat source. This takes some practice, because if you reduce it too little, the water will get too hot and your coffee will burn, or you reduce the burner too much and the water and coffee will be sucked back into the lower container.
- Now stir your pre-ground coffee powder into the hot water. Use about 7-9 grams of coffee powder per 100ml - depending on your personal preferences. Make sure you start a timer now!
- Now it gets magical again: after exactly 1:30 minutes you turn off the timer. The abrupt cooling creates a vacuum and the coffee is drawn through the filter into the lower vessel within a few seconds. An amazing show!
And who still uses the coffee siphon today?
We don't need to deny it. The siphon is simply too complicated and slow in our fast-paced world full of espresso and coffee machines that conjure up delicious coffee at the touch of a button in no time. That's why the coffee siphon is really only for true coffee enthusiasts and lovers with the necessary time and leisure. I have listed other reasons for preparing coffee with the coffee siphon here:
- Taste precision:
- Show & Aesthetics:
- Tradition & History:
- Sustainability:
Especially compared to capsule machines, the coffee siphon is an environmentally friendly alternative, as the filter used can simply be disposed of in the compost.
So how does the coffee from the siphon taste now?
The taste of coffee from the coffee siphon is truly unique! Of course, different factors such as the type of coffee, water quality and temperature, grind level, extraction time and timing influence the taste, but in general, coffee from the coffee siphon is described as clear, aromatic and smooth. The precise extraction brings out even the finest aromas and subtle flavors such as flowers and fruits can be tasted. The acidity of the coffee can also be regulated when preparing with the siphon. To do this, the extraction time must be adjusted and, depending on personal preference, you get a lively and sour coffee or a coffee with a gentle, subtle acidity. Simply incredibly versatile!
What do I have to pay attention to when preparing coffee with the coffee siphon?
Here are my tips to ensure that the preparation with the siphon works perfectly. Or what you should pay attention to when ordering a coffee from the coffee siphon:
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Fresh coffee:
The fresher the roasted beans, the livelier and more aromatic your coffee will be. -
Coffee type:
In general, I recommend Arabica beans for preparation with the coffee siphon. Arabica beans have an incredible range of aromas to offer and often have sophisticated flavor profiles. -
Grinding level:
For optimal extraction, the coffee should be ground about as coarsely as coarse sea salt. A little experimentation can help here! -
Water quality:
It is best to use filtered water. This guarantees a clear taste and the taste of your siphon coffee will not be affected by water that is too hard or too calcareous.
And which coffee should I use to prepare it with the coffee siphon?
Of course, this is a matter of personal preference. However, it is important that the quality of the coffee is the decisive factor for preparation with the coffee siphon.
My recommendation is: Specialty coffee. The fruitier, the better. Fermented coffees are also perfect for preparation with the coffee siphon. With a few other preparation methods, you can prepare clear and fruity filter coffees. Therefore, a dark roasted coffee would be out of place here.
Our specialty coffee range Nöörd is the perfect coffee for preparation with the coffee siphon. Discover flavor profiles with mango, peanut butter & ripe fruit or pineapple, grapefruit & kiwi . Clearly recommended!
Conclusion
The coffee siphon seems a little out of date, but it is definitely not a relic that belongs in a museum! The Hario siphon in particular offers coffee lovers the chance to enjoy siphon coffee at home. The result is incredibly clear and tasty coffee, which can be seen as a symbol of craftsmanship in the world of coffee. Have you ever tried coffee from a coffee siphon? If not, definitely do it!
Your Kaffeebrewda