The Coffee Siphon: A Terrible Beauty
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- Опубликовано: 6 сен 2024
- Is syphon coffee a novelty or an actual thing? This #Hario #coffeemaker is beautiful to look at. Top-heavy, made of glass, and filled with boiling liquid, it's also a bit scary. And WTF is up with those spent-coffee tennis-ball things? The brew is concentrated -- less than #espresso but more so than French press. Might you wish to buy one of these gizmos? I say we test it and find out.
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This video made me think this thing isnt worth it and will give a very mediocre tasting coffee. But once I tried one I realized this is one of the best and easiest ways to give you a bright consistent cup of coffee
The temperatures you prefer will contribute to the under-extraction as much as anything. You have to use the temps that are recommended for the roast. You can always let it sit a little longer to cool. My second cups are Always better when I get to them. Roast, grind, AND temperature All work together to get the perfect extraction. You fix what you can control. I've changed one or two clicks on my grinder or bumped the temp 5 degrees and fine-tuned a good cup to a great cup! Don't give up due to an under extraction... that's an easy fix. It may take a few tries... but the journey is as great as the process! Amazon now has a good instructional video too.
Hey Thomas. I know it's been ages since you uploaded this but what they heck. I hope this doesn't come out petulant as a good portion of the comments here, but from what I've heard a bigger dome is a sign of uneven extraction (hence, the sourness). We should be able to adjust the grind so that the vacuum isn't too violent. Also, these is supposedly a way of stirring the slurry before putting out the burner to avoid that overly 'domy' dome (one clockwise stir, and another counterclockwise). And maybe a halogen light for brewing might help control the temperature a bit. A classic burner with pure alcohol might be too much heat (although this last one is me talking out loud, might not change anything in this setting).
You know, I might just have to revisit this gadget. It never occurred to me that it could indicate a fault. I just figured it was normal and kinda cool.
There is a long history of vacuum coffee brewing. I don't do it often at all, but I have gotten a very good brew out of an old all-glass Cory vacuum brewer from 1938. Thanks for the video.
Just found your videos looking for Moka Pot technique and immediately subscribed. I own one of these and it’s a really cool conversation piece but ultimately doesn’t get used outside of large gatherings.
Love your commentary style, your instruction detail, explaining the processes involved etc.
You’ve got a great voice as well, excited to see more content from you. Your style gives me a very “golden age of RUclips” vibe. Keep it up man, cheers!
Thanks for saying that; I'm flattered. Kinda motivates me to press on despite the low traffic.
I bought one of those "Belgium Syphone Coffee-Makers". Expensive, takes an eternety and the coffee is best descriped as "meh". But everybody loves it and it is a cool show off thing.
It will make the best tasting coffee according to other sources but it takes practice and fine tuning just like all the best methods do.
I like it actually. I grind fine, somewhere around aeropress fineness and have never any problem with drawdown. Also if i turn down the heat when water is going up and i have around 92 degrees in upper chamber. If i am not preheating the brewer i have once brewed in 88 degrees. But 92 degrees is where i prefer brewing. If one stir the water once it up there, one can control temperature pretty well. If i am brewing 1-3 cups i use pour over, but in the lazy weekend mornings, i bring out the siphon. Really like it! If one insert the upper chamber when the water is boiling it comes up fast, but very hot. I usally insert upper chamber when the water isnt really boiling. Then it will be much less hot. I choose it over french press any day, cos i really dislike fines in the cup. I even have an Espropress, but i get fines in that one too. My grinder is not that great, so its not good for frenchpress
try an aeropress filter on the french press for fines
@@Matpermad but an aeropressfilter is much smaller in diameter than any given frenchpress filtet, so dont see how that would work
@@klaskristian1 then just cut a regular v60 or chemex
I totally totally disagree. Compared to a pour-over or a French press siphon is a winner for my taste. I grind on the fine side somewhere between espresso and pour over. I prefer a ratio of about 15:1. Some adjustment may be required depending on the coffee. When you get it right this coffee kicks ass and you will taste all the flavors in your coffee. The one thing that is a pain in the ass is that the upper chamber is extremely fragile
This brewer is brilliant for tea as well!
Now that's one I'm going to try. Thanks for sharing.
You should only seal the top cone after the water in the bottom is near boiling. If you do that, it will rise to the top and cool off slightly, around 205F.
I'll try that. Thanks.
I watch youtube all day, But this is one of the best reviews I have seen. Good Luck!
Thanks very much. I enjoyed making it.
All due respect, I very much disagree. I just inherited a 90 year old stovetop model my grandmother once owned. So far I have used a common brand of pre ground, and It's amazing. Not sour at all. I prefer it over French press.
It takes more time but it's worth it, in my opinion
I have this, it's my daily brew. After about twenty pots and a simple learning curve I can now brew a very tasty mug of coffee.
You mentioned "you don't know why your spent coffee grounds take in the mound shape"
Water takes the distance with least resistance. If using a too dense of a cloth filter. Then your weak point is the brim of the filter Cusping with the glass. The water drains faster on the sides.
Shucks, I was hoping for an obscure cause :)
Simple to understand your experience thank u so much for make it easy simple thanks heaps for the video
Yo man, just subbed. I like your videos a lot - very thorough. I think if you use a ratio that is more around 1:15 rather than 1:10, you might have less of an issue with underextraction. We actually brew siphons occasionally at the cafe that I work at, and it's really an amazing way to make coffee. Finicky though, and difficult to be consistent with.
Welcome to the community. Yep, I'd say dose is all I can change, as I feel I've dialed in the grit size. But might the coffee overheat with a smaller dose?
@@wiredgourmet It honestly shouldn't. We use a thermometer to gauge the water temp during the brew, so I can adjust the gas burner to raise or lower the temp as needed. Again, using a thermometer is more work, but the results are worth it. I maintain a slurry temp of 201F or 94C during brewing when using light roasts, at a 1:15 ratio as it provides a similar strength to a standard 1:16 pour over brew.
@@DonSWG Interesting. I think I might revisit this beast :)
I love syphon coffee indeed, especially use it to make Ethiopian coffee, or honey processed coffee
I will give that a try. Thanks.
To introduce temperature control, bring water into top chamber, seal the top with an air tight lid. Allow water to cool to desired temp (that you would somehow have to measure). The lid prevents the vacuum from pulling the water back down.The lid needs to have an integrated coffee grind release capsule that you flip to drop the grind into the water. Allow to brew. Remove lid and done! :)
I'm going to guess the reason for the semi spherical shape of the coffee grounds is due to the water minimising the average distance to the hole there. Just a guess but an educated one.
That does make sense. Thanks for posting.
That was a good & funny Review. I was planning to buy one just to use for home parties because it is unique and a good conversation piece. Coffee anyone? Time to start saving those bottle caps ! LOL!
Yep, that absolutely is the best way to use it :)
Added bonus is that the siphon can be brewed using a cloth-filter! Which has its own texture/flavour.
I have had coffee-beans brewed really well that didn't do great on my pour over(and vice versa).
(Also: to me the cloth for siphon is easier to clean/maintain then 'coffee socks')
I've had the same experience. Cloth filtrering is its own thing :)
Siphon coffee makes the best coffee if you use the correct technique. Anyone who use blade grinder are not coffee nerds and might as well be drinking pods.
I’m using the metal mesh filter for the Hario next siphon with the micro butane burner, and I’m having trouble keeping the water on the upper chamber without descending to the lower chamber so quickly: about 35 seconds max! After I pour the ground in, I gave a quick stir. About 35 seconds, the water can’t stay on the upper chamber even with fire still on! It goes to the lower chamber…. I don’t have any problem with the cloth filter. But the metal mesh is not doing the job I wanted it to. What can I do to fix the issue?
siphons are incredibly smooth and tasty
If you set a houseplant in there dirt and all would it extract anything from the roots at the end of the process?. lol. It IS a Vaccuum, right? Most plants with essential oils contain most of it in the roots i"ve heard so you'd start there and as it boils down filter out the dirt. Pure lavender. ect.
Informative. Appreciated.
man your videos are great, can i suggest a microphone upgrade? itd do wonders
Thanks. Funny you should mention that; I did get a proper mic recently. Check out the short channel trailer and let me know how it sounds.
Thanks man. VERY honest review. Lmao "the lucky nerd"
So far I’ve watched 2 of your videos and enjoyed both. I agree with the other comment that a moka pot video would be nice and maybe a Turkish one as well. I follow James Hoffman and have learned a lot but I’m not rich and can’t afford the higher end gadgets like he can. Thanks
Thanks. My next video will be a Turkish coffee tutorial. And I have posted a Moka pot technique video: ruclips.net/video/u-PeYeiqPLU/видео.html
I have yet to meet a coffee nerd that only uses a blade grinder
You can do it with Kruve sieve and decide the specific ratios of preferred grind size ratio in your brew, but it creates a lot of wasted coffee (from dust and coarse chunks)and takes much more time. Additionally you are getting closer to extreme coffee nerding path that gets you to the mental institution sooner. From my point of view its doable but completely unnecessary.
@@EspresserChannel that's true but I doubt anyone who knows about Kruve will even consider using a blade grinder
So true, instant discredit.
How much it coas in a set? Thankyou.
This is one of the most misinformation about coffee I have seen in a while….everything here is wrong, firstly Syphon makes great coffee, you use V60 grind inside it and boiling water is best for making coffee…
is best for light roasts. For darker ones it isn't. Could be more in depth, that's fs
Syphon coffee is among the best tasting, if done right. So please, keep in mind that first. Sorry sir, but you're NOT using it right. Grind is wrong, timing is wrong... Even the filters work quite different and give the coffee a wholy different taste
dude uses blade grinder😅
So much opportunity for a good painful scalding. Reminds me of the big old Bunn systems that used to be in restaurants.
Yeah, It does kinda scare me a little :)
Syphon troll
5:19 hahaha :-) !
I disagree with a lot of what you said. Just saying.
You know you sound like Brewster from Animal Crossing when talking about this thing😁
I'm sure you meant that as a compliment.
sour = too fine of a grind. more coffee and more course.
I'm sorry but what you wrote is exactly backwards.
Wish you knew about Brexit and the UK instead of just running it down. We still have the £, you know the worlds oldest currency and we haven't resorted to bottle tops.