Hi guys,

Lately, about 40% of the coffee I drink at home now is vac pot. It's delish and only JUST second to espresso atm. I've been doing a heap of trialing of different techniques out there and settled on something VERY similar to this:

http://www.barismo.com/2008/09/syphon-primer-companion.html

I don't do the middle stir, I'm not real convinced by that, yet, as I think you almost get too much extraction of the coffee. And my last stir right after killing the heat is whirlpool rather than through the middle unlike the first stir. As long as the coffee is saturated. Oh, and I stir the water before the adding the coffee too to get uniform water temp.
I use a TCA-3 with cloth filter. I also don't do the cold towel to assist in the draw down as I only have a chinese Hario copy and I'm not sure how good the glass quality is. I'll have to wait till my trip to Japan early '09 and bring back a swag of syphons. Their glass is delish. Apparently there's only a few seconds difference in the draw time anyway (which might make a difference).

I also have found another use for my temp probe other than for roasting About 91-93 degC before adding coffee.

Some mates think each of the little differences in technique and even things like adding the coffee AFTER water is drawn up, to how quick to stir and shape of stir, is all just for the 'show'. I used to think the same about espresso techniques - there's no difference in the attitude IMHO. All the little things are purposeful.

Dose and grind size is also a HUGE factor in the cup... something i'm still working on. As well as steep time (varying from 45-70 secs), and water temp.

Oh and keep those filters (and the rest of the equipment) clean! Mine lives in a cup of water in the fridge. That's after cleaning with oxyclean and boiling water. This stops it from getting manky.

I've just picked up a portable butane burner from Jack (Sorrentina), via Di Bartoli's too. It's the goods. I was previously using my stove top gas burner but couldn't get the control I wanted. Especially when getting stable temp just before coffee is added.

Oh I use the max capacity on the TCA-3 (3 cup). It compensates well for the little bit of water that doesn't get drawn into the top glass.

I'm sure there's something else I've forgotten in my routine....

I'd love to hear what other syphon users techniques are. I remember reading some on the other thread, but I thought it'd be good to have a thread dedicated to technique.

Hope people find that useful,

YeeZa

p.s. I've no way got it all sorted out yet and any constructive criticism is appreciated. All part of the learning - love that learning - to attain that 'cup'.

steve wrote on Sep 24^th, 2008, 12:11am:


How'd you go?

The more and more I fiddle, the more I realise there are as many, if not more variables than espresso. Sure you can hit sometimes, and miss others, but like espresso, you're aiming for that consistency at a high level.

So people share your opinions!!!

One thing I've found too is that there is are subtle differences with different syphons/vac pots (and their filters). I've just moved to a 3-5cup Hario and it's different to the 2-3cup in technique, just like when you move from one espresso machine to another. The basics stay the same, but there are slight differences in extracting the best out of what you have in front of you.

I am with HD on filter/plunger type roasts. I have tried a few espresso types and found them not as good as the lighter roasts.

For technique I am leaving the upper chamber cocked to one side until water is just pre boil (swirling visible), add the desired ground coffee (10g/100ml finer than plunger), firmly insert the upper chamber as the water starts to boil. From the time the water starts to enter the upper chamber to the drawdown I am using about 70 seconds. Initial stir of the slurry as the water comes in followed by another at about 45 seconds and stop the flame to start the drawdown.

This results in a bright alive taste to the brew and is very different (and better) to a plunger.

I have tried longer steep times than this and didn't like the cup as much but everyones tastes are different.

Variables, variables, variables!

I have by no means mastered the syphon yet - at the moment I'm playing around with dose and when to add the coffee. I think I have been using a little too high a dose.

Oh, and I need to play with how long I brew it for ... and the intensity of heat I put under it ... and the grind coarseness ...

... and then of course before I even pull the syphon out of the cupboard, there's all the roasting variables to ponder ...

I love coffee!

Perfect timing for this thread. I have just dug out the Hario 5 cup I picked up in Japan last year.
I am by no means an expert, in fact far from it. I would like a butane burner, as the alcohol one is too slow for the 5 cup.

Today the first attempt i put the coffee in at the beginning, the second attempt was coffee in after the water rose to the top.
I was pleased with both attempts, being a complete novice and considering I have to pre grind the coffee.
I am using coffee coarsely ground on my mazzer mini. I set the grind half way between the espresso setting, and the coarsest setting on the stop screw. I will slowly fine down the grind a few notches.
I am filling it to just below the 3 cup measure and using 3 generous scoops of coffee with the included scoop. It makes enough for a 12oz long black.
It would appear necessity IS the mother of all invention. A recent change in work environment sees me able to use the siphon, and clean up. I do find we are regularly out of milk, and I always forget to buy some. Today I had the long blacks, something I thought I would never drink and was totally surprised, no need to buy milk any more !
I am sure with further experimentation I will be able to perfect the routine, to suit my coffee tastes.
Time to roast some coffee to suit the siphon.

Wayne.

Having a reread of this thread again is interesting as I have dropped the bean amount and upped the brew time a little. Currently 7g/100ml and 70 seconds to the start of drawdown. Might go back and try a shorter one again with a smidge more beans

I am still using water from the kettle to start BTW and bring it up to boil with the burner so even the metho one was fine but the control available on the butane one is great.

YeeZa wrote on Oct 23^rd, 2008, 12:37pm:


Yeah I think you're right Dan - my new Hario says it's 360ml and a 3 cupper.

I had dose sorted - then started playing with filters, and now I can't get a dose I like for the syphon happening

beanflying wrote on Oct 23^rd, 2008, 1:20pm:


haha I echo your sentiments BF

On the grinder thing - I seem to remember Luca mentioning something about grinders and fines and particle size variation having an impact on the end result. And that maybe a cheaper grinder could possibly do a 'better' (I use that word but not really what I mean) job for syphon/filter. Hmmm

While it is a little off topic I think the Aeropress is a very different cup, still needs more playing on my part. The Syphon is on the bench and the Aeropress (might finish up in the camping box) is next to the plungers in the cupboard

Nice home roaster too