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Syphon think tank....

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  • Ania_Hampton
    replied
    Re: Syphon think tank....

    Thanks for all the tips guys! Hubby and I bought a syphon last week and have been doing it oh so very wrong! Super fine grind, 2 minutes brewing, dark roasted beans.... cant wait to try out all my new knowledge!

    Leave a comment:


  • yeeza
    replied
    Re: Syphon think tank....

    addictive huh?

    Yeah, like I mentioned earlier, with some beans, Ive been finding my fave brews have been from light dose and short steep. Lately Ive been pulling them off the heat at around 45 seconds. I, like yourself had found with too long a steep with these you dont get a delicate cup, but heavier consistency that sometimes covers the sweetness and acidity within the bean that are just the best. (this is with a 3-cup Hario, cloth filter)

    youre lucky youve got all those beans to choose from... and a HAS.... lucky.

    Leave a comment:


  • Jameskilby
    replied
    Re: Syphon think tank....

    Cheers guys, Ive been playing around and had my first really tasty brew today. Backed my dose right off and my brew time down to below one minute. This may seem short to some but it really worked with the grind. I also noticed that the aroma of the wet brewed coffee only changed very slightly and only as the last of the brew was sucked into the serving vessel. The result in the cup was super sweet, light, fruity and just what i had been expecting from this method.

    The aroma is something that was bugging me cause some advice i was given implied that the change in brew aroma was the give away to begin the vaccuum portion of the brew process/extinguish the flame. Every time i have waited for this aroma change ive been left dissapointed, with nearly every coffee brewed this way tasting highly tannic like an over brewed assam tea.

    Leave a comment:


  • sorrentina
    replied
    Re: Syphon think tank....

    I second Luca on the over-dosing- and follow a routine pretty similar to beanflying- I find the very strong brews to be really tasty.

    Perhaps my sense of taste is a bit limited- but I find the syphon quite forgiving- I vary my grinds, steeps, stirs and boils- and as long as the coffee is fresh and half decent- even my failures are drinkable (by my standards).

    Leave a comment:


  • Dimal
    replied
    Re: Syphon think tank....

    Originally posted by YeeZa link=1227143743/0#4 date=1227156906
    My personal experience lately is that some of the most important variables are dose and steep time. Ive been having a lot lower doses and shorter steep times and have yielded some great results. Ive also been roasting a lot specifically for syphon/filter lately which has helped it along.
    Thats been my impressions too Dan and like you, have been roasting some batches a little differently to enhance the flavours a little more. As per method, I use the technique recommended by Luca and so far, have been very happy with the finished product.... Amongst the best coffee Ive ever had (many thanks to my benefactor ),

    Mal.

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  • yeeza
    replied
    Re: Syphon think tank....

    Hey James,

    Heres a thread a while back I started on the topic of syphon brewing techniques that maybe helpful...http://coffeesnobs.com.au/YaBB.pl?num=1222173535

    My personal experience lately is that some of the most important variables are dose and steep time. Ive been having a lot lower doses and shorter steep times and have yielded some great results. Ive also been roasting a lot specifically for syphon/filter lately which has helped it along.

    Dan

    Leave a comment:


  • beanflying
    replied
    Re: Syphon think tank....

    Hi James,

    morning cup used to be Latte but now just Syphon. Apart from any of the big bold beans or dedicated espresso blends syphon brew is great.

    This weeks beans 2 types of PNG beans short of SC have been great nice chocolatey/berry, Indian TM different more spicey. Others I have liked over the last few months are the Aussie MTE from Pioneer and an Etheopian from BB.

    Ones I didnt like Colombian Volcaneros and also Espresso WOW and a few other heavy blends (not my roasts). Seems that most lighter roasts or plunger types are fine but I havnt tried any of the bold beans roasted light yet.

    For Technique mine is nice and simple and works for me 7g/100ml of water insert the top just as the water comes to the boil with the grinds already in (I have measured water temp doing this and it runs at 91-94 degrees) Initial stirr as the water rises to wet the grinds, wind the flame down while steeping and another stir at 30-40 seconds kill the flame at about 60 and give a final stir. Then I am just using a damp tea towel to help speed the draw down.

    As to if adding the grinds to water in the top chamber at temp X or my method being better I dont know. As the top chamber is cold when going on top it seems to keep the brew temp fairly consistant and at about the right point.

    Results in a very nice brew Now how does that go "Its whats in the cup that counts"

    Leave a comment:


  • luca
    replied
    Re: Syphon think tank....

    Originally posted by Jameskilby link=1227143743/0#0 date=1227143742
    Im really interested in hearing from regular syphon brewers about what they feel is quite important and if there are some origins that appear more equal than others in syphon brewing?
    If you more or less follow the barismo procedure, you cant go too wrong. Its really all about working out the right grind and dose. In this regard, one tip is to err on the side of more coffee rather than less. If it comes out too concentrated, youd be surprised how well just adding a little hot water works to get it tasting right - sort of like in a whisky tasting. After all, siphon coffee always contains a percentage of water that is never exposed to the coffee. As for finding the right grind level, I have a piece of equipment on the way that might help - will get in touch in a few weeks if it works out.

    Making excellent brewed coffee with a high quality Kenyan coffee is like shooting fish in a barrel. The best Kenyan coffees that I have tasted have a mix of raspberry, blackberry, wine and tomato flavours. If you get the roast level right, they will have a decent weight and a high, but not overpowering, level of acidity. Lesser Kenyan coffees can turn out to be acid bombs with none of the distinct characteristics above.

    Ethiopian coffees can also give an extraordinary cup, but its a bit of a crapshoot - I have had a lot of ethiopian coffees that fit in the disappointing to defective range. As a result, I basically no longer buy natural processed ethiopian coffees unless I have tasted them. You have the advantage of being able to cup your stuff before you buy it, so that should give you a good idea of what to go for.

    The Mountain Top Bin 478 has been utterly extraordinary in years gone by. If youre interested in brewed coffee, keep your eyes peeled for the next crop. There is very high demand for all things MT, so if you want to get even a few boxes next year, Id get in touch with Andrew Ford now.

    Originally posted by Jameskilby link=1227143743/0#0 date=1227143742
    I have a wide range of coffee available to me and nearly all of it is shy of SC so it should be fine for filter brewing methods (im having great success with my home made pour over).
    I get the impression that any roast that does double duty as both espresso and filter is often a compromise for both. If you have a sample roaster, you might want to try something a little lighter.

    Cheers,

    Luca

    Leave a comment:


  • roknee
    replied
    Re: Syphon think tank....

    great thread topic james - have been thinking about getting into it myself.

    ill be following closely

    Leave a comment:


  • Jameskilby
    started a topic Syphon think tank....

    Syphon think tank....

    Okay, Ive just managed to get a loan of a syphon and Ive done a few brews with it. Alas i feel like i should be getting much better results. Ive read a few blogs (thanks Luca) and made a few mods to my technique but Im really interested in hearing from regular syphon brewers about what they feel is quite important and if there are some origins that appear more equal than others in syphon brewing?

    I have a wide range of coffee available to me and nearly all of it is shy of SC so it should be fine for filter brewing methods (im having great success with my home made pour over).

    Let me know
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