Dear Vincent, I love this method! I've experimented quite a lot with different parameters (grind, timing, stirring) and following your method here has given me the best results so far. You mention that you find the cloth filters annoying so I wanted to give you a tip regarding caring for them which not only keeps them 100% clean but is also almost totally hassle-free. You need to buy some sodium percarbonate, aka oxygen bleach or oxy clean (but needs to be pure, not one with extra cleaners or fragrances added). After you finish brewing, rinse the filter under a hot tap and briefly rub to remove coffee grounds, then put the whole filter into a small cup or other container, add just a pinch of the oxygen bleach, and pour enough hot water (I just make sure there's a bit left in my kettle) on to cover it. If brewing the next day, you can just leave it out, otherwise put it in the fridge. The oxygen bleach decomposes after a few hours into water and sodium carbonate which is a non-toxic alkali sometimes known as washing soda, which in itself has amazing cleaning and deodorising properties. When you come to use it again, tip the solution out, keeping the filter in the cup, and rinse by filling the cup four times with tap water. After rinsing you're left with a perfectly clean filter ready to brew with. Once you get into the swing of doing this it's almost no effort at all.
GLAD YOU are finding success with this method! Hmm oxygen bleach! I've never heard of it. Thanks for this suggestion I will have to look for this. Sodium percarbonate sounds like baking soda but I know it's not ahaha. Thank you!
@@TALESCOFFEE hahah it's quite closely related! Baking soda is sodium bicarbonate, a gentler alkali than sodium carbonate. And the percarbonate makes a solution of sodium carbonate and hydrogen peroxide which together clean the cloth filters perfectly with no residue (once thoroughly rinsed) and no toxicity.
@@joechesshyreI tried baking soda before, but it wasn't good enoguh. If the percarbonate is better then it should do the trick. If i had it in the water I could just submerge it and let it do it's work right! Or would I need to boil it still?
I love syphon from long time. I used to prefer cloth filters but once I switched to paper filters I never came back. Way easier to use and the clarity in the cup is amazing. Thanks Vince for another awesome recipe. I'll definitely try out this one!
Ive been using a syphon pot for years as my preferred “weekend method”, when I have time for all the setup and cleanup. I ditched the cloth filter for a vintage glass Cory Rod. This is a glass rod with a bumpy glass ball to act as the filter. The cup is a little closer to French press and cleanup is a breeze with just running water. But stalls do happen, which makes technique critical. Too much spin = more chance of stall.
Hey Vincent, thanks for the guide! I just got a siphon and I’m liking it way more than I thought. I’ll try tomorrow’s batch with this method. Just had a quick question regarding the filters. Have you experimented with the paper/metal alternatives? Are there any pros and cons that you’ve found? I assume you prefer the cloth filter, so what’s your maintenance routine and how often do you replace them? Thanks for video!
When I followed this guide my coffee came out with a more tea like quality. I feel a longer steep time would benefit the roast I was using. But that's what makes the drinks we make for ourselves fun, no rules just enjoy it.
Ooo try turning up your heat earlier on then I think it’ll have more body from that. I do find mine a little bit tea like as well it’s got this balance I find more juicy!
I took out my father’s Hario coffee syphon from the box that was stored for over 10 years already, and am grateful for videos like yours to help me brew a perfect cup of coffee from home. ☕️❣️
Videos like these are useful and I dont doubt that the guy is well intentioned, but you can use the Syphon pot without all these shenanigans, including stirring. The Vacuum pot was designed to brew coffee with little input once water and coffee are in place. If you use temperature adequately, in the upper chamber, a sort of convection currents due vapor pressure will be formed that naturally mix cofffe with the water. You just have to give it time to do so appropriately. I've measured the water temp in the upper chamber with different heat source intensities and the highest temp registered was 97 ºC, but routinely i get 93-4ºC when this convection ocurrs. And the coffee comes out great and not dissimilar from the stirring aproach. But hey, its your coffee beans and apparatus…
Yeah these guides are using the pot designed to be theatrical. When used properly this pulls the water through the coffee slurry with decent force and no agitation is needed. When using a vacuum filtration use layered filters. Good one that is build into the flask and also a paper over it for easier cleaning.
The alcohol burners just take forever, though (even if you start with hot water). I quickly switched to a butane burner like in this video, and eventually ended up switching altogether to an electric coffee syphon.
I like it. I brew maybe 2 or 3 times a week with it. I would brew more often, but i mainly brew one cup at the time so i often do pour over. I used the clothfilter in the beginning but i have switched to paoer cos of making it simplier! I really like cloth though
Oooo! I’m glad you liked the details! Yeah I felt there wasn’t any in depth enough siphon guides out there without being too overly complicated! Thank you! It is just a bit of a long time to prepare haha.
Thanks for the demo. I've been using a Clever Coffee Dripper for years and love the rich, flavorful coffee it produces but would prefer getting away from using plastic. Do you have any experience comparing coffee made from a siphon to coffee from a CCD?
thank you for this very informative guide! I just got my very first syphon and had no idea how to use it lol nice! (do you keep the bottom vessel tighghly screwed t to the base?)
Thanks a lot for those tips and recomendation of using a Syphon. I will put those tips to get a better result in this type of coffee brew!! Hug from Puerto Rico!!!
The best Psiphon video I have watched so far. But please what is the temperature of water that will be putting in the psiphon pot is it room temperature before we hit it up or warm water?
Hey Vince on your more recent short on siphon, I’m which you use a different method (which is working great for me), is your recipe still 20g to 260g? Thanks for your vids - I really enjoy them.
I have a stovetop model and it was a go to for me for guests for a while. People loved it. Now I am boring and use a Chemex because I'm paranoid about f'ing it up and having it stall.
@@TALESCOFFEE I think at the time I was getting stalls because my grinder was creating too many fines. What I've since realized is the bigger models are kind of flawed because you are using 2-3x the coffee but the filter and exit are the same size as smaller models. If you have too many fines then it's just gonna clog, no way around it.
I find it very helpful to use the full spray of the tap to power clean the Yama filter, after using the Yama stick to lessen the grounds and dump them into compostable. With the Yama filter still inside the top vessel.
Thanks so much for this helpful video. In the 8 cup Yama which takes over 90 seconds to drain into the bottom chamber, with 85 grams of coffee and vigorous stirring I think it gets over extracted with this method. I tried it yesterday stirring less and it was good. I've also changed the grind to about 14 or 15 on the Baratza Virtuoso down from about 20. Do you think the butane Yama brewer is better than the stove top 8 cup? I also have a 5 cup Yama stove top but not the butane self heating system.
You can actually shorten the draw down time if you cool the lower chamber. I’ve seen people do it, they use a colder wet towel to wrap around the bottom bulb which cools it down. I wouldn’t use ice water but room temperature water seems to work well!
Sorry, correction - after brewing coffee in 40 oz YAMA using cloth filter covering the one piece metal assembly (the $9 not the $16 which has to be taken apart to clean the cloth) using the bamboo paddle to loosen spent grounds, I pour as much spent grounds out as possible. Then the upper chamber with the filter cloth assembly held in place using the chain coming out the bottom, is placed under kitchen sink power faucet on full blast which cleans the filter after a couple of times so there's only a faint coffee color remaining. I haven't yet tried the paper filters, but for now I find my method useful and quick and rids the cloth filter of coffee grounds debris.
Generally we go with finer grinds. Jsut the medium fine we always use!! Siphons are really fun and rewarding, it’s just the set up and the clean up/storage that can be annoying. Especially that filter 😂😂♥️
I've had a siphon brewer for at least 10yrs, but never used it as it has a wick, and didn't come with any fuel. Does the burner you use(d) come with the siphon brewer you used in the video? And thanks for the video from Northern BC - I'll have to drag mine out and give it a shot now - assuming I can find some fuel for it!
REVIEW SUGGESTION: As part of this video, I think we would all love your top suggestions for various beans, grinds, etc. Having bean suggestions would be rad - with various taste profiles, etc. :-)
This is my favorite coffee brewing method for years. There is a lot of wiggle room for personal preference. For example, at the end I like to let the vacuum worked all the way until the ground is dry. Secondly, I tend to stir minimally; just enough to get the ground scattered. And lastly, I prefer lower water temperature, which I personally think is the secret of siphon brewing. Anyway, thanks for the video. Always enjoy seeing this method being promoted.
Hi it depends on your use, you can change the cloth filter twice a month it depends on your usage and if your extraction is too slow you need to change it or if its the filter is too dark already
This honestly is veyr annoying. I boil all my filters and then take it out and put it into a ziploc bag after I dry it out. But it's honestly pretty hard to keep it fresh unless you're using it daily. Once it's absorbed other smells you can boil it again to get rid of the flavourus .. it is a bit tricky though
I love how everything has become a “Masterclass.” I’m holding out for the ultimate shirt buttoning masterclass and the ultimate nose picking masterclass.
I'm pretty good at picking my nose! That being said, you're not wrong I made this earlier in my years. The only masterclass I'd claim would be my single pour one :| I should probably remove it off here
You'll love it. But just in case you love convenience and don't want to spend some time cleaning the delicate and super brittle syphon parts after each use (as it should be for best performance) kindly consider a clever dripper instead. Flavor wise very similar to syphon but much easier to use and cheaper to run (you don't need fancy heat source, just hot water)
Call it5 fucking masdterclass an using an extra hrdware not supplied use a fucking oil lamp at least once and explain.. or don`t call it a fucking masterclass. PLEASE I am so depserate for an explanation on dot length etc
bro why you so angry. Nobody uses the oil lamp on the mid to high level. There is 0 cafe's using it. Even espresso gear people use WDT gear and everything which ARE NOT in the box set. Please. Keep in mind we're chasing a good coffee not be in the box. Don't be so angry. Stay happy.
This is definitely not a masterclass video. First of all, the best ratio is 1:15. You can just trust the mark on the bottom for the amount of water. Secondly , keep stirring will make the coffee over extracted. Thirdly , 55 seconds are usually too long . This video is worse than a beginning class .
Oh okay. Sorry I was only invited to represent Canada for world championships 🤷🏻♂️. Look everyone has their preferences. I ain’t no winner gotta admit to it, but it doesn’t mean preferences can’t differ. I stir slowly to prevent the over extraction and have you yourself tested it taste wise? Or even used a refractometer. Are you going to tell some of the aeropress winners their 1:10/1:12 is wrong even if they dilute to 1:15?
Well, if you use a shorter ratio, stirring helps to compensate for a balanced extraction. Water marks in the lower chamber are a reference, yes, but you can tweak your recipe to suit your preferences. 1:15 ratio is good for the traditional Japanese method where you barely use the paddle. Then the extra water will do its thing even if you don't stirr.
@@TALESCOFFEE you are good at pour over or aeropress. It doesn’t mean you are good at Syphon coffee. In my country, many coffee champions are completely shit. It’s totally meaningless to tell me you participate anything . I was telling you the better way to brew with your Syphon coffee maker. This is nothing about personal preference.
@@drevil2675 Hi again after 7 months! That's amazing, I'm glad you make better syphons then me. Have you had a crack at the method? Or are you just saying this out of pure bias? Which is normal I guess. I have found success with the method. You have yours, I made a video on my thoughts and you have your thoughts too. We have different beans and different ideas. Try something new? Might not work for you but it could be a learning experience. In TW you guys have a lot of people doing high and dry pourovers. IMO it's just a sign of poorly poured and under extracted coffees. That's a my take on it but I don't go and tell them they're bad. It's just I see it differently. I also don't bloom if you don't know, people tell me I'm shit all the time. Yet in 1:45 seconds I also have one of the highest extraction yields .. so am I shit? idk you tell me. Keep an open mind ^^
Syphon coffee is very simple . It’s a better brewing method than pour over. I would recommend you to use glass or ceramic filter rather than paper and cloth filter . Glass filter is completely another level. It can produce and keep more coffee oil on the coffee. You can easily adjust brewing time , grinding size ,stirring and temperature to adjust the coffee preferences for yourself . Grinding size : it’s slightly finer than pour over. It’s around 28-32 for Comandante , 3.6-4 for kinu m47, 5-6 for k plus Brewing time: I can say standard brewing time is around 40-45 seconds for light roast. If you want more fruity , you can also brew around 35seocnds . Usually, 35 seconds for geisha is excellent. Stirring. Don’t do up and down stirring with glass filter . It will stuck your coffee at the end . Just pour the coffee on the water and make them wet . Stir it after 10 -15 seconds Water temperature. Usually it’s difficult to alter the temperature with Syphon coffee maker, but you can still add cold water on the top or by using different coffee maker to alter the temperature. Hario MCA-3 will be slightly cooler due to the opening size . TCA or kono will be higher temperature. You can set a standard brewing time and grind size for yourself to brew once, and then you can taste it and improve it afterwards.
What about the Hario Next or Sommalier with the METAL filter? Have you tried the metal filters? Let's even more oils pass though right? That sure would solve the issues of the clean up.
Dear Vincent, I love this method! I've experimented quite a lot with different parameters (grind, timing, stirring) and following your method here has given me the best results so far.
You mention that you find the cloth filters annoying so I wanted to give you a tip regarding caring for them which not only keeps them 100% clean but is also almost totally hassle-free. You need to buy some sodium percarbonate, aka oxygen bleach or oxy clean (but needs to be pure, not one with extra cleaners or fragrances added). After you finish brewing, rinse the filter under a hot tap and briefly rub to remove coffee grounds, then put the whole filter into a small cup or other container, add just a pinch of the oxygen bleach, and pour enough hot water (I just make sure there's a bit left in my kettle) on to cover it. If brewing the next day, you can just leave it out, otherwise put it in the fridge. The oxygen bleach decomposes after a few hours into water and sodium carbonate which is a non-toxic alkali sometimes known as washing soda, which in itself has amazing cleaning and deodorising properties. When you come to use it again, tip the solution out, keeping the filter in the cup, and rinse by filling the cup four times with tap water. After rinsing you're left with a perfectly clean filter ready to brew with. Once you get into the swing of doing this it's almost no effort at all.
GLAD YOU are finding success with this method! Hmm oxygen bleach! I've never heard of it. Thanks for this suggestion I will have to look for this. Sodium percarbonate sounds like baking soda but I know it's not ahaha. Thank you!
@@TALESCOFFEE hahah it's quite closely related! Baking soda is sodium bicarbonate, a gentler alkali than sodium carbonate. And the percarbonate makes a solution of sodium carbonate and hydrogen peroxide which together clean the cloth filters perfectly with no residue (once thoroughly rinsed) and no toxicity.
@@joechesshyreI tried baking soda before, but it wasn't good enoguh. If the percarbonate is better then it should do the trick. If i had it in the water I could just submerge it and let it do it's work right! Or would I need to boil it still?
I love syphon from long time. I used to prefer cloth filters but once I switched to paper filters I never came back. Way easier to use and the clarity in the cup is amazing.
Thanks Vince for another awesome recipe. I'll definitely try out this one!
Ive been using a syphon pot for years as my preferred “weekend method”, when I have time for all the setup and cleanup. I ditched the cloth filter for a vintage glass Cory Rod. This is a glass rod with a bumpy glass ball to act as the filter. The cup is a little closer to French press and cleanup is a breeze with just running water. But stalls do happen, which makes technique critical. Too much spin = more chance of stall.
I've been using this for almost 30 years. The paper filter is certainly much better. It's my favourite coffee maker.
Hey Vincent, thanks for the guide! I just got a siphon and I’m liking it way more than I thought. I’ll try tomorrow’s batch with this method.
Just had a quick question regarding the filters. Have you experimented with the paper/metal alternatives? Are there any pros and cons that you’ve found? I assume you prefer the cloth filter, so what’s your maintenance routine and how often do you replace them? Thanks for video!
When I followed this guide my coffee came out with a more tea like quality. I feel a longer steep time would benefit the roast I was using. But that's what makes the drinks we make for ourselves fun, no rules just enjoy it.
Ooo try turning up your heat earlier on then I think it’ll have more body from that. I do find mine a little bit tea like as well it’s got this balance I find more juicy!
I took out my father’s Hario coffee syphon from the box that was stored for over 10 years already, and am grateful for videos like yours to help me brew a perfect cup of coffee from home. ☕️❣️
Aww thank you!
Videos like these are useful and I dont doubt that the guy is well intentioned, but you can use the Syphon pot without all these shenanigans, including stirring. The Vacuum pot was designed to brew coffee with little input once water and coffee are in place. If you use temperature adequately, in the upper chamber, a sort of convection currents due vapor pressure will be formed that naturally mix cofffe with the water. You just have to give it time to do so appropriately. I've measured the water temp in the upper chamber with different heat source intensities and the highest temp registered was 97 ºC, but routinely i get 93-4ºC when this convection ocurrs. And the coffee comes out great and not dissimilar from the stirring aproach. But hey, its your coffee beans and apparatus…
Yeah these guides are using the pot designed to be theatrical. When used properly this pulls the water through the coffee slurry with decent force and no agitation is needed.
When using a vacuum filtration use layered filters. Good one that is build into the flask and also a paper over it for easier cleaning.
I use a metal/ceramic filter with my syphon and I'm happy with the results.
I have an old classic siphon brew and it's a larger capacity. Makes amazing coffee!
i just got this last week and this is extremely helpful for a beginner. thank you so much!
You’re very welcome!
just ordered my syphon and can't wait to try it. thanks for the clear instructions m8!
Awww you’re very welcomeee’
The alcohol burner that is supplied with it works perfectly. No need to adjust flames or anything like that. It's so easy to use.
The alcohol burners just take forever, though (even if you start with hot water). I quickly switched to a butane burner like in this video, and eventually ended up switching altogether to an electric coffee syphon.
@@redvenomweb Not really forever...just about 8 minutes for me.
Only troubles are: 1. dark char residue remains on the bottom of the glass; 2. not possible to control the flame
I like it. I brew maybe 2 or 3 times a week with it. I would brew more often, but i mainly brew one cup at the time so i often do pour over. I used the clothfilter in the beginning but i have switched to paoer cos of making it simplier! I really like cloth though
Paper is so much simpler, less cleaning less everything ... sigh yeah haha
I liked so much every detail u gave to prepare this syphon, its also one of my favorites and i loved to prepare it when i was working in coffe shop ☺️
Oooo! I’m glad you liked the details! Yeah I felt there wasn’t any in depth enough siphon guides out there without being too overly complicated! Thank you!
It is just a bit of a long time to prepare haha.
No way! Lol I just got a siphon brewer for my birthday, and you just so happened to post a video about it. Wow! 🤷♂️😭
WOOOO WHAT GOOD TIMING!
Please advise where to buy one Thank you
Thanks for the demo. I've been using a Clever Coffee Dripper for years and love the rich, flavorful coffee it produces but would prefer getting away from using plastic. Do you have any experience comparing coffee made from a siphon to coffee from a CCD?
thank you for this very informative guide! I just got my very first syphon and had no idea how to use it lol nice! (do you keep the bottom vessel tighghly screwed t to the base?)
I do keep the bottom very tightly scrwrd ahaha. I am very paranoid I’ve seen accidents though it’s from mis using the siphon I still get paranoid!
@@TALESCOFFEE haha thanks!
Thanks a lot for those tips and recomendation of using a Syphon. I will put those tips to get a better result in this type of coffee brew!! Hug from Puerto Rico!!!
HUG HUGS from Canada too! Happy new years!!! You're welcome good luck and lmk how it all goes!
The best Psiphon video I have watched so far. But please what is the temperature of water that will be putting in the psiphon pot is it room temperature before we hit it up or warm water?
aww thank you! Sorry I missed your message until now >.< took a hiatus. the Siphon I normally start with hot water to speed up the process!
Hey Vince on your more recent short on siphon, I’m which you use a different method (which is working great for me), is your recipe still 20g to 260g? Thanks for your vids - I really enjoy them.
Yeah the shorts one is a bit more updated the ratio is just a preference though!!!
For pourovers I do a bit more water like 20:270
Thanks Vincent 😊
I have a stovetop model and it was a go to for me for guests for a while. People loved it. Now I am boring and use a Chemex because I'm paranoid about f'ing it up and having it stall.
Hahaha, siphon yeah can be a bit finicky, but definitely worthwhile :3 chemex makes good coffees too!
@@TALESCOFFEE I think at the time I was getting stalls because my grinder was creating too many fines. What I've since realized is the bigger models are kind of flawed because you are using 2-3x the coffee but the filter and exit are the same size as smaller models. If you have too many fines then it's just gonna clog, no way around it.
I have the older style stove top siphon as well and it definitely makes a phenomenal coffee.
So fun to watch !
Thanks!!!
I find it very helpful to use the full spray of the tap to power clean the Yama filter, after using the Yama stick to lessen the grounds and dump them into compostable. With the Yama filter still inside the top vessel.
Thanks so much for this helpful video. In the 8 cup Yama which takes over 90 seconds to drain into the bottom chamber, with 85 grams of coffee and vigorous stirring I think it gets over extracted with this method. I tried it yesterday stirring less and it was good. I've also changed the grind to about 14 or 15 on the Baratza Virtuoso down from about 20.
Do you think the butane Yama brewer is better than the stove top 8 cup? I also have a 5 cup Yama stove top but not the butane self heating system.
You can actually shorten the draw down time if you cool the lower chamber. I’ve seen people do it, they use a colder wet towel to wrap around the bottom bulb which cools it down. I wouldn’t use ice water but room temperature water seems to work well!
Sorry, correction - after brewing coffee in 40 oz YAMA using cloth filter covering the one piece metal assembly (the $9 not the $16 which has to be taken apart to clean the cloth) using the bamboo paddle to loosen spent grounds, I pour as much spent grounds out as possible. Then the upper chamber with the filter cloth assembly held in place using the chain coming out the bottom, is placed under kitchen sink power faucet on full blast which cleans the filter after a couple of times so there's only a faint coffee color remaining.
I haven't yet tried the paper filters, but for now I find my method useful and quick and rids the cloth filter of coffee grounds debris.
This looks like a blast, what fun! I would think this would be ideal for light roast, yes?? Does grind size matter much with this method of brewing ?
Generally we go with finer grinds. Jsut the medium fine we always use!!
Siphons are really fun and rewarding, it’s just the set up and the clean up/storage that can be annoying. Especially that filter 😂😂♥️
I've had a siphon brewer for at least 10yrs, but never used it as it has a wick, and didn't come with any fuel. Does the burner you use(d) come with the siphon brewer you used in the video? And thanks for the video from Northern BC - I'll have to drag mine out and give it a shot now - assuming I can find some fuel for it!
Come on down to Faebrew to try out the coffees! I might not make a siphon if it’s busy but heehehee. The burner is by a brand called Rekrom!
REVIEW SUGGESTION: As part of this video, I think we would all love your top suggestions for various beans, grinds, etc. Having bean suggestions would be rad - with various taste profiles, etc.
:-)
This is my favorite coffee brewing method for years. There is a lot of wiggle room for personal preference. For example, at the end I like to let the vacuum worked all the way until the ground is dry. Secondly, I tend to stir minimally; just enough to get the ground scattered. And lastly, I prefer lower water temperature, which I personally think is the secret of siphon brewing. Anyway, thanks for the video. Always enjoy seeing this method being promoted.
It’s the best coffee you can make with a syphon coffee maker. Got it recently it’s the best for americano coffee
where can I get those rubber stoppers?
for the filter could you do a JUST water run to kinda wash out the flavor out the filter
Thanks for making this video! How would you recommend cleaning the filter?
Hi it depends on your use, you can change the cloth filter twice a month it depends on your usage and if your extraction is too slow you need to change it or if its the filter is too dark already
Do you reuse your siphon filters? How do you keep them fresh and clean?
This honestly is veyr annoying. I boil all my filters and then take it out and put it into a ziploc bag after I dry it out. But it's honestly pretty hard to keep it fresh unless you're using it daily. Once it's absorbed other smells you can boil it again to get rid of the flavourus .. it is a bit tricky though
I feel like you should do a video on the cloth filter itself
Ooof I did a nel drip one before I think
Love the siphon but the filter keeps me from using it often if at all...too high maintenance...easier to pull out the Clever.
Agreed, its' why i don't do it in shop lol
I love how everything has become a “Masterclass.” I’m holding out for the ultimate shirt buttoning masterclass and the ultimate nose picking masterclass.
I'm pretty good at picking my nose! That being said, you're not wrong I made this earlier in my years. The only masterclass I'd claim would be my single pour one :| I should probably remove it off here
Ok, getting a siphon soon.
You'll love it. But just in case you love convenience and don't want to spend some time cleaning the delicate and super brittle syphon parts after each use (as it should be for best performance) kindly consider a clever dripper instead. Flavor wise very similar to syphon but much easier to use and cheaper to run (you don't need fancy heat source, just hot water)
@@manuelpenaruiz3694 love the clever
Please send me the price
Try adding some coffee to that water
Loved the video! Just wondering, what do you think of halogen burners for syphons?
Oh yeah they’re great. A little less potential power then the fire but more consistent. And easier to program/use! Just a bit expensive though >.
Hey Vincent, what do u think about waiting for beans to develop more flavours over a longer period of time?
PS: Love how you still have the dome :)
The dome actually stemmed from the siphon technique. Mm I think beans developing is okay. I think 6 days enough though
If the cloth absorbs flavors why not just put some coffee beans in the plastic baggie with it when storing?
It’s mostly just making sure the cloth is dry. Sometimes the mineral flavours from the water become neigh impossible to wash out
Call it5 fucking masdterclass an using an extra hrdware not supplied use a fucking oil lamp at least once and explain.. or don`t call it a fucking masterclass. PLEASE I am so depserate for an explanation on dot length etc
bro why you so angry. Nobody uses the oil lamp on the mid to high level. There is 0 cafe's using it. Even espresso gear people use WDT gear and everything which ARE NOT in the box set. Please. Keep in mind we're chasing a good coffee not be in the box. Don't be so angry. Stay happy.
This is definitely not a masterclass video. First of all, the best ratio is 1:15. You can just trust the mark on the bottom for the amount of water. Secondly , keep stirring will make the coffee over extracted. Thirdly , 55 seconds are usually too long . This video is worse than a beginning class .
Oh okay. Sorry I was only invited to represent Canada for world championships 🤷🏻♂️. Look everyone has their preferences. I ain’t no winner gotta admit to it, but it doesn’t mean preferences can’t differ. I stir slowly to prevent the over extraction and have you yourself tested it taste wise? Or even used a refractometer. Are you going to tell some of the aeropress winners their 1:10/1:12 is wrong even if they dilute to 1:15?
Well, if you use a shorter ratio, stirring helps to compensate for a balanced extraction. Water marks in the lower chamber are a reference, yes, but you can tweak your recipe to suit your preferences. 1:15 ratio is good for the traditional Japanese method where you barely use the paddle. Then the extra water will do its thing even if you don't stirr.
@@TALESCOFFEE you are good at pour over or aeropress. It doesn’t mean you are good at Syphon coffee. In my country, many coffee champions are completely shit. It’s totally meaningless to tell me you participate anything . I was telling you the better way to brew with your Syphon coffee maker. This is nothing about personal preference.
@@drevil2675 Hi again after 7 months!
That's amazing, I'm glad you make better syphons then me. Have you had a crack at the method? Or are you just saying this out of pure bias?
Which is normal I guess. I have found success with the method. You have yours, I made a video on my thoughts and you have your thoughts too. We have different beans and different ideas. Try something new? Might not work for you but it could be a learning experience.
In TW you guys have a lot of people doing high and dry pourovers. IMO it's just a sign of poorly poured and under extracted coffees. That's a my take on it but I don't go and tell them they're bad. It's just I see it differently. I also don't bloom if you don't know, people tell me I'm shit all the time. Yet in 1:45 seconds I also have one of the highest extraction yields .. so am I shit? idk you tell me.
Keep an open mind ^^
Syphon coffee is very simple . It’s a better brewing method than pour over. I would recommend you to use glass or ceramic filter rather than paper and cloth filter .
Glass filter is completely another level. It can produce and keep more coffee oil on the coffee.
You can easily adjust brewing time , grinding size ,stirring and temperature to adjust the coffee preferences for yourself .
Grinding size : it’s slightly finer than pour over. It’s around 28-32 for Comandante , 3.6-4 for kinu m47, 5-6 for k plus
Brewing time: I can say standard brewing time is around 40-45 seconds for light roast. If you want more fruity , you can also brew around 35seocnds . Usually, 35 seconds for geisha is excellent.
Stirring. Don’t do up and down stirring with glass filter . It will stuck your coffee at the end .
Just pour the coffee on the water and make them wet . Stir it after 10 -15 seconds
Water temperature. Usually it’s difficult to alter the temperature with Syphon coffee maker, but you can still add cold water on the top or by using different coffee maker to alter the temperature. Hario MCA-3 will be slightly cooler due to the opening size . TCA or kono will be higher temperature.
You can set a standard brewing time and grind size for yourself to brew once, and then you can taste it and improve it afterwards.
1st lol rofl XD
What about the Hario Next or Sommalier with the METAL filter? Have you tried the metal filters? Let's even more oils pass though right? That sure would solve the issues of the clean up.
I have tried the metal filters and the neat. There’s still clean up. I mean for shop it’s just annoying for one cup a day it’s fine Ahahhaa