Alternative Brewing | How To: Syphon Coffee Maker | Crema Coffee Garage
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- Опубліковано 26 гру 2017
- Next in our How To series, we're focusing on the Syphon Coffee Maker. The Syphon, or Siphon, was invented in the 1800s as a form of after-dinner entertainment. It has remained a staple among alternative brewing methods since then, developing a dedicated following of Syphon drinkers. In this video, Candice will walk you through how to brew with the Syphon and how it is designed to brew a unique black coffee.
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For more information and instructions on how to master the art of the Syphon: cremacoffeegarage.com.au/syph...
Shop coffee to brew with the Syphon - we recommend single origin coffee for a refined flavour, or, try our Fairtrade Organic Montezuma blend: cremacoffeegarage.com.au/shop...
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Very nice - that 7 minutes flew by.. direct and to the point .. with many helpful tips..
Probably the best siphon video out there right now (there's far too few of them). Thanks!
Very Informative step-by-step demonstration!! I want a syphon even more, now!!!
Thanks so much for the love!
Happy Brewing from the Crema Crew!
I like the heater, it’s hi tech and lovely
Thanks very much.
great, i like also the burner heheh
Amazing can’t wait to use it ✌️🙏👨🏫😇
Hi.. it's coffee from my country, INDONESIA! 👍
Yes it is! We love the Blue Bianca coffee from Indonesia, it's a regular here in our espresso bar and we recently featured it in our single origin coffee subscription. Your country produces some spectacular coffee! Thanks for watching our video :)
Wowww, I have never understood this better 🙏
Very interesting technic how to Syphon Coffee Maker ,thanks for sharing with us
Thanks for watching & glad you enjoyed it!
After trying everything, I prefer my coffee to be ground more on the fine side for siphon coffee. Even more fine then pour over….. with a medium roast, I definitely get the best flavor this way.
I have the alcohol burner, so I can't lower the temperature. What is your advice? I'm stirring before putting the coffee in, so that the stir itself lowers the temperature a little. Does that make sense?
Hi Manugarciac, because it is still on the heat the stirring beforehand won't make too much difference. If you have no control over the flame, it would be best to turn the heat off when you're ready for the coffee to filter back down to the bottom chamber. Hope this helps and happy brewing!
I've seen some put the coffee in the top chamber first and secure it to the bottom all the way BEFORE the boiling begins and they let it brew that way. Is this possible in your opinion? (I've ordered the Yama syphon machine.)
Hi Jaymes Guy & Rene Rivera, that is a great question! What will effectively happen is the coffee, as the heat increases, will start to release oils and act as if extraction is occurring before the water can do the job. Some coffees will respond to this better than others, it might result in a milder cup or simply a smoother flavour. You may even get some over-extracted flavours as well. It is absolutely possible to do this and I'd definitely give it a go, see what the result is and more importantly if you enjoy the flavour you get. Whatever way you make coffee is fine, as long as you enjoy drinking it. Our videos are simply a guide or starting point. If you do try this method, we'd love for you to share the results with us here or on one of our other socials! Happy Brewing!
@@CremaCoffeeGarage Thanks for the reply. I had my first 'syphon' brew this morning. I heated the water up first in another kettle, poured it into the lower chamber then put the set directly on the heated element of the stove with the two main pieces already attached firmly with the coffee already in the upper chamber. It brewed easily and quickly, (and more or less right away), and it was....delicious! If it gets no better than that, I'm thoroughly satisfied. I used a 'finer' grind than I've seen recommended (somewhere around 'medium', or a tad finer) and I think the following is the key that people get wrong: I used less water than they recommended. I did a test and I found that their '5-cup' indication on the pot used too much water, actually, far too much. Instead, I used about 525 ml of water and 32 grams of coffee, (I usually use only 500 ml of water, but I used a bit more here just because their recommendation was so much higher), which came closer to 4 cups using their judging (I suppose). In any event, it came out great and was neither under-exposed, nor weak. (Nor over-exposed, nor too strong, for that matter.) In any event, it came out fine. My only fear is one day breaking the glass, one has to be so careful.
@@jaymesguy239 Amazing! We know how you feel, so many fragile pieces of equipment when it comes to coffee... we live in fear almost constantly haha. That's really cool and I'm stoked it worked well for you, we'll have to give it a go in our espresso bar sometime. Thanks so much for sharing your recipe with us and other watchers here!
If you put in the coffee first, you get a random extraction every time. The best way is to measure all the aspects (grind, time, ratio) and adjust them perfect just for you. =)
I have a Yama myself and just read the instructions and don't.watch these videos. I like the instructions better
Do you have any experience with a Clever Coffee Dripper? I'm curious how coffee made with a siphon compares to coffee made with a CCD.
Hi just want to ask isn't 25 grams coffe for a 240ml of water seems a bit too strong?
Don't forget that the grind is coarser than what you may be used to with a paper filter method. You'll typically need more ground or a longer brewing time with the coarser grinds.
Dome equals good extraction?
Magic to me
how can I find the bottom of the syphon? I don't know if it's laser or something instead of putting fire on it, I hope someone can help me and excuse my English 🥺
Hi Andrea,
The heat source we are using for the Syphon method in this video is the Halogen Beam Heater from Hario. I have attached the link to our website where you can find more information on this product.
cremacoffeegarage.com.au/hario-halogen-beam-heater-bgst-400.html
Alternatively, you can also use a butane gas heater for making syphon coffee. I have included another link below to that option.
cremacoffeegarage.com.au/rekrow-micro-burner-butane-rk4203.html
Hope this helps.
Happy Brewing from the Crema Crew!
👌🏆
Want to know best alcohol for siphon coffee brewer.
safe and can be kept in home?
Hi Yuvraj,
Thank you for watching & commenting with your question.
The best alcohol to use for burning/heating your syphon coffee would be Ethanol or Denatured alcohol. Both of these produce little to no smell or soot.
Avoid using isopropyl alcohol, as it produces a sooty, malodorous flame that is less hot than denatured alcohol.
We hope this has helped answer your question.
Happy brewing from the Crema Crew ☕
In Japan they put the grounds in before the water siphons into the top
Same syphon coffee somewhere I show they used fuel,can someone tell me what kind of oil they used for fire please
Thank you
actually, it's done both ways. In a siphon recipe, its specified by adding grounds dry or wet.
Can a siphon allow you to get crema on the top?
Hi there, what you will notice after you add the coffee to the water in the top chamber is that it will develop crema (how much is dependent on the age of the beans and how well it's been kept since it was ground), but that crema won't make it through the filter and into your cup. Espresso equipment, whether it's a machine or a manual espresso maker, produce a strong enough crema that it makes it through to the cup. Most other methods don't seem to emulsify enough of the CO2 and sugars for you to see a crema in the cup. I hope this makes sense and happy brewing!
@@CremaCoffeeGarage Thank you so much for this. After researching coffee chemistry, I discovered that the crema forms due to the percolation of water through the compacted coffee, thus dragging the COv2 and sugar down through to produce the crema and meaning it's basically only possible with an espresso machine, but I'm sure you knew that already. Thank you so much for finding the time to reply~
@@commediaDollArte Not a problem at all. That is so interesting, do you know where I could find the information on that? That may explain why espresso extracts more caffeine than other methods, which would be really interesting to us! We've actually been doing some work with the University of Newcastle on caffeine content in popular coffee brewing methods, if you'd like to have a look - cremacoffeegarage.com.au/caffeine-study
If you're interested, the full report is available to the public as well, just pop through an email and we can send it through.
@@CremaCoffeeGarage Well, I didn't find any studies comparing the extraction of coffee using different methods, but, from my understanding, the espresso machine is one of the only coffee-maker types that actually compacts the coffee grounds down to an almost solid collection of particles. Water is then forced through this compaction, causing the water to either go through existing gaps and/or push some particles aside to make more room if the gaps are not sufficient. This would obviously draw down the air trapped between particles along with the oils from the coffee and the existing sugar and probably caffeine too, in a similar way to water _percolating through granite, basalt and other rocks_ also draws down the minerals (I only found that out after looking up the definition of 'percolate'!).
Comparing my experience of coffee-making types to espresso makers, both siphons and cafetieres/French presses put the grounds _into_ the water. This not only causes a reduced production of crema due to less force being used in the process, but, in siphons, the crema is actually stopped by the grounds as the finished coffee filters back into the pot. This is less of a problem in cafetieres/French presses, as the coffee grounds are pushed downwards by the filter, causing the crema to rise up through the coffee grounds and the filter since coffee grounds float. This explains why cafetieres/French presses produce more crema than a siphon, but not as much as an espresso maker.
Espresso makers, on the other hand (both machine/manual makers and moka pots), forcefully push water _through_ the grounds to drag more of the elusive stuff through into the finished products. Moka pots are to espresso machines what siphons are to cafetieres/French presses, as they use water pressurised by steam to force it through the bottom of the coffee grounds; espresso makers, obviously, push the water through the top down. Both of these two techniques produce much more crema than the other two, so, putting aside differences that may arise from different water, age, roasting, beans, etc., the only conclusion that seems sensible to be reached is that the act of forcing water through the grounds as opposed to stirring the grounds into the water (a much less forceful mixing method) is what produces more crema.
I hope I answered your question. Please tell me if I've got anything wrong; I literally only got into good coffee about two weeks ago, and I can hardly believe I'm educating a whole coffee institution on something that I think I know. When I have a passion for something, I eat, sleep and breathe everything about it, and so I've either taught someone something or someone else will teach me the holes in my theory. I hope I helped~
@@commediaDollArte Thanks for such a comprehensive answer. Your assumptions are much the same as ours from what we've learned in our studies with the University of Newcastle. The main differences between and espresso machine and other methods is the pressure it can produce, although we know from basic scientific principle this isn't an attributing factor to caffeine extraction directly, but it would affect water flow which we have assumed (no experiments as of yet) is what results in a much higher extraction of caffeine (even compared to the moka pot, espresso machines produced approximately double the caffeine of stovetops). The thing about coffee as an institution is in many cases we know how to get the result, but few know why the result occurs and we want to learn about that and educate the market about that. Here at Crema we're trying to create more streamlined industry standards using data. If you follow us on Facebook or Instagram, we should have some updates regarding more chemistry experiments with the University of Newcastle soon.
where can i order the hario Beam heater 220V ?
Hi Julian Johari! I will assume from the Manchester United photo in your profile you are based in the UK? If that's correct, Hario do have a UK site you can purchase from www.hario.co.uk/ or there will be distributors who can help you! All the best!
@@CremaCoffeeGarage hi and thanks for your timely reply. Im actually based in Malaysia and wondering if Hario has any sellers for this model in this region ie Singapore, Indonesia etc... Or best still here in Malaysia.
Thanks again for the lead in the UK, will check if they could courier it out of UK.
@@JULESVERNE72 Ah my mistake, apologies. The only one I could find quickly was Coffee Ritual - www.coffeeritual.com/index.php?id_product=131&controller=product but you could also try contacting Haroi via their Where to Buy page - www.hario.jp/wheretobuy.html
All the best and happy brewing!
Great demo, just too many steps and too much glassware for me. Anyone who uses a Syphon should receive a Tony for a Broadway performance!
Hi Paul, thanks for your comments! The Syphon is a little more complicated but that is the idea behind it, as when it was originally invented it was used as part of the dinner entertainment when hosting guests. Luckily, there are plenty of simpler brew methods out there to enjoy. Thanks for watching and happy brewing!
LOL
This is a crazy strong ratio 240ml:25g = 1:9.6 why wouldn't you just use a standard ratio then increase the agitation and brew time. this also would result in such a small cup at ~190ml.
Hi there,
Thank you for watching and commenting. This particular recipe that we have used is the recommended recipe that comes when you purchase the Hario branded Syphon. We always recommend experimentation with recipes to find what suits your flavour preferences best.
Alot of people like to add a little milk or water to this particular recipe to adjust to their flavour preference but also to make a slightly larger cup.
Thanks again for watching! Happy Brewing from the Crema Crew!
This doesnt differ much from the percolator techniqe
Just thinking of washing so many stuff for a cup of coffee gives me headache.
Hey there,
Thanks for watching and commenting! The high attention to detail method of the syphon is definitely not for everyone but can vouch that the payoff of a delicious coffee can be well worth the effort.
Keep watching & Happy Brewing from the Crema Crew!
That's strong coffee. I use 25 grams for 400 ml of water.
Hi Allen,
Thank you for watching & commenting! Thanks for sharing your preferred recipe with us. We always like our viewers & customers to know that we love to offer a jumping-off point in terms of recipe, but the great thing about coffee, as you would already know, is there is so much potential to bring out different flavours from the one bean just by changing the recipe.
Keeping Brewing & sharing your experiences with us and we will have to give this ratio a go ourselves.
Happy Brewing from the Crema Crew!
put the grounds in befor the water gets to the top! stir!
3,000 dollars for fancy coffee *cough*.
Your neck is super red