Post By Dimal
New to Syphon
Hi folks, I've just received a recently purchase Hario Next Syphon, and am eager to learn how to use it properly. I'm wondering what recipes you can share with me. Is it based on the 7-8g per 100g of water principle?
I just made my first one, and based on my limited experience I think the grind was too coarse as the result in the cup was rather weak (after the draw-down only lasted 12-15 seconds).
Working on the above ratios, I used 28g/400g. I used boiled water into the bottom vessel, added the butane heater and fixed the top vessel in place. The Next syphon comes with a metal filter as well as the standard cloth filter. (I've seen this syphon used, with the metal filter, and it had very little to no sediment, which I was quite surprised and pleased about as I want to use the metal filter predominantly). The water moved up to the top vessel no worries. I turned the heat down very low to minimise the amount of bubbling in the top chamber. There was still the occasional "glug" of air bubbles that came through. I added the coffee and started the timer. Using a bamboo stirrer I gently wet the grinds but left them sitting at the top of the water level. At 30s I gave the crust a gentle stir allowing the grinds to sink, and followed up with a couple of gentle (maybe could have been more gentle) circular stirs while removing the heat source by about 40s. The draw-down was quite rapid with the final dump being done before the 60s mark. I was left with a quite tall dome.
As I said, the result is quite weak (when compared to brew I had of these beans using an aeropress yesterday). There seems to be a lot of sediment in the cup. I'm hoping that a finer grind that slows the draw-down will produce slightly cleaner results, the same way that using a more gentle plunge on the aeropress produces less sediment. But aside from those two issues (weak and sediment) my first syphon tastes pretty awesome.
Next time I'll set the grinder a bit finer and see what impact this has.
What advice can you give me?
Sounds like you're not too far off the mark really.
My TCA-2 syphon was gifted to me by a very generous fellow CSer and I've found that a grind similar to Pour-Over works best for me and achieves draw-down times of about 50-60 seconds or so, for a two cup brew. In my case though (since I prefer a stronger brew), I tend to go for around the 9-10g per 100ml of water.
Don't know if you've come across this one before, but here's a link to a very decent description and how-to of the whole process which helped me get started. Hope it helps you out too...
Thanks for that info and the link Dimal. I'll have to do some more reading and testing.
I've never made a pour over so I don't know what the grind should be for that. So this morning I tightened up the grind on my C40 hand grinder to about as tight as I'd like to go on it, and the draw-down was a bit slower. I removed the heat at around 40s and the draw-down finished at around 70s. So it's still not slow enough, and I still had a bunch of sediment.
Next time I'm going to try using my Rocky grinder and go finer again.
Oh the joys of trouble-shooting new equipment.
Think you'll find the Rocky a much easier (and possibly more consistent) tool to use...
Don't know if you've ever bought one of the Melitta vacuum bricks of Drip Filter coffee, but the grind used is very close to an ideal pour-over grind and is a useful guide...
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