Siphon — brewing guide

The siphon is the only manual brewer that holds its temperature steady while you brew. Heat under the lower globe builds vapor pressure that pushes water up into the top chamber, and as long as the heat stays on, the slurry sits at a stable 88–94 °C — no cooling curve, no drift. That steady-state immersion is the entire point: it extracts with a consistency a cooling French press cannot match, which is why the siphon tastes both full and remarkably clear.

The brew is immersion with a dramatic exit. When you kill the heat, the vapor in the lower globe condenses, pressure collapses, and the vacuum pulls the brew down through the filter in seconds — a fast, suction-driven filtration that leaves the bed behind as a neat dome. A cloth filter gives the classic silky body; paper gives a cleaner, brighter cup.

Grind medium-fine, ratio around 1:14 to 1:15, and manage the brew with agitation: a gentle stir when the water rises to submerge the grounds, a steep of 60–90 seconds, and one final stir just before drawdown to help the bed settle evenly. Keep the flame moderate — a violent boil in the top chamber is over-agitation, and it tastes like it.