Brewing – Syphon

Who knows me well knows how much I love brewing. I am capable to wake up at 6 am and..brew my coffee before work. I love brewing coffee for family (ok not for dad, he’s so stuck with espresso that for him it’s a punishment to drink filter, believe me), friends having dinner at my tiny place, colleagues or just when I love to work on the laptop and I need something warm to keep me cozy.

I also love other people brewing for me, it’s like an act of love and care. Choose the right beans, grind them and then put love in a cup. Yes, I am definitely a romantic person, LOL.

But when it comes to brew you have so many options, especially if you are a real #coffeelover (remember past post?). Some mornings I am more a V60 person, other days on week end especially I am a French press lover or when I am in Greece I drink almost everyday ibrik coffee. Lately I brought back an old syphon, that was last years Christmas present, and since then was stored in a dark cupboard. So now I will talk about this brew method, honestly I like brewing with syphon only if I have very fair roasted beans and use the drink as a base for cocktails. The coffee brewed with syphon has a high body, very round and the aftertaste could be very persistent. Due to high temperature, the possibility to extract unpleasant flavors from your beans is a concrete risk. But how was invented this scenographic method? Let’s have a look.

In 1840 the first edition of Syphon was realized by James Napier, unfortunately the glass quality was not so safe so he decided not to register the new object and to obtain a trademark. After some decades, in 1925 finally syphon (free from copyright, so it was easy to experiment and find the best solution for the object, as we know it today), was put on the market and had a good success thanks to its innovative design.

Brewing tips: after putting the filter in the right position (use the steel one, it’s easier to clean), the lower part of the syphon should be filled up with warm water (around 300ml), at a temperature of 92°C maximum 96°C. Place the syphon on its stove (both with gas or the electric one) and let the water slowly come to a boil. When it’s ready water will start going up in the upper part of the syphon, now it’s time to put the grounded coffee in the upper part and place it vertically (around 20grams). Let it brew for 1minute. Stir once and let it stay for 30seconds more. Take off the stove from under the syphon and you will see that the lower boule will slowly be filled up with coffee. Please remember to check water temperature throughout the whole brewing time, it’s very important in order to have the best possible result in the end.

Enjoy it and experiment! Coffee is funny only if shared and experimented.

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