The Syphon method, also known as vacuum pot system, made its first appearance in the 1830s in Germany with the filing of a patent by a certain S. Loeff from Berlin. The equipment consisted of a double glass body divided by a filter. Water was placed in the lower part while the ground coffee was housed in the upper body. The operating principle is still spectacular: the heat produced by a flame placed under the syphon, creates an increase in pressure in the lower body, making hot water rise to the upper part where it is infused with ground coffee for a certain period. After turning off the flame, the coffee flows into the lower body due to the resulting depressurization, passing through the filter that holds the ground coffee in the upper part of the equipment.
After the Loeff patent, it took a few years to see an application that could be marketed, the first two models were developed simultaneously in Europe. The French Marie Fanny Amelne Massot of Lyon improved the design from an aesthetic and functional point of view and in 1838 launches her Siphon brewer under the name of Madame Vassieux. At the same time in Scotland, the engineer Napier created his own version of the vacuum pot without patenting the model. The latter is very different in terms of aesthetics but the principle remains the same outlined by Loeff.
This Coffee maker is flamboyant and sophisticated at the same time, just watching it brew makes it worth it. This brewing method combines the best of immersion and filter to achieve a great drink.
The Coffee obtained with the Siphon has a good body and is very rich and smooth. One of the benefits of the Syphon is that you can vary the texture according to the type of filter that you choose: traditionally, the vacuum pots come with a fabric filter, but you can use a paper filter for a cleaner cup or a metal one if you prefer the oily part of the coffee to remain in your cup, it depends on your preferences.
Although the Syphon is not the easiest equipment for users to brew a good cup of coffee, the glamour of its preparation makes it unique and it is worth taking the time to show it at the end of a dinner.
Follow these easy steps to prepare an excellent cup of coffee with your Syphon:
Soak your filter with water, then drop it into the bottom of the siphon’s upper chamber. Secure the filter by hooking the chain to the bottom of the glass tubing. Make sure your filter is centered, you can use a paddle to position it if necessary.
Heat water in your kettle to accelerate the brewing process.
Fill your kettle with water and bring it to 94°C (This is the optimal temperature for brewing with a Syphon)
If you have a kettle with temperature control just set it to 94°C.
Fill the siphon’s lower chamber with hot water up to the mark.
Assemble your Siphon, top and lower chamber, and position it over the heat source (it can be an alcohol burner or an electric version) and turn it on.
When the water rises due to the generated pressure up to the upper chamber, add the coffee. Don’t worry about optimal coffee grind size or dose. With GROUNDtoENJOY for Syphon everything is calibrated for a perfect brew. Just open it and empty the ground coffee in the upper chamber. One portion of GROUNDtoENJOY is ideal for the 3 cups model, instead if you are using the 5 cup model just use two portions and you are all set.
With the help of a spatula submerge the grounds making sure to fully saturate them with water. Start the timer and let the grounds infuse for 2 minutes. Just enough time to immortalize the moment with a snap to share on your social media! 😉
When the timer reads 1:30, give the grounds a second stir with your spatula. When the clock arrives to 2:00 turn off the heat source. As the temperature cools down, a vacuum will be created pulling coffee downwards through the filter.
When the coffee has been completely drawn down, carefully remove the hopper (AKA the upper part) from the device. Be careful: it will be very hot!
Your coffee is ready!
Serve it in your favorite cup.
Relax and take your time to savour this good cup of coffee…
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