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Just purchased a Hario Syphon and....

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  • #16
    Currently sitting in a motel room 700km's from home and slumming it (NOT) with some Costa Rician La Pira Geisha I roasted last week and a TCA3 siphon. Siphon is not hard or complex or does it take more time than other manual brew processes.

    Generally 8g/100ml works. The spirit burner is fine BUT you must move it to the side of the lower chamber when the bulk of the water has risen to the top chamber (butane is better but NOT critical). If you leave it under you will be brewing closer to 95-96 degrees rather than a more desirable 92-93 degrees. You should aim ti JUST get the water to the top for a good brew.

    Pre or Post rise adding your beans is also BS both are equally valid and work and have good and bad points.

    NO MILK is absolute BS if the coffee is good with it and you like it that way then do it. My current baggy of Geisha (citrus flavours) for example is ordinary with milk but not all roasts or beans are that way at all. If you like or need a sugar then add one.

    General best roast depths tend toward FC+ a touch but some beans still like getting toward SC (NEVER past it) but it is YOUR tastebuds so try some variation and decide what YOU like. NOT all beans are suited to Siphon or brew methods like not all are suited to Espresso, simply roasting lighter or darker doesn't make it work.

    Storage of filters for home I store dry and clean but if you have a spare or two and are using them frequently then in clean water after cleaning in the fridge is a good option.

    Play lots and try lots of beans. If you want to buy some commercial then Mecca, Seven Seeds, Market Lane etc are worth a go.

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    • #17
      Originally posted by beanflying View Post
      (n)or does it take more time than other manual brew processes.
      For me, it takes much longer

      NO MILK is absolute BS if the coffee is good with it and you like it that way then do it.
      Absolute BS? Well sure, you could add milk if you want to. Just like you would to silvertip or sencha green tea? Or add tomato sauce to Veal Cordon Bleu?

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      • #18
        And sometimes after tasting food even at a great restaurant I add a touch of salt to suit

        We are not talking about adding peppermint or hazelnut syrup here. To give a blanket ban on Milk/Sugar etc to ALL coffees and all tastes is Wrong. There is only a few coffees I siphon brew that I put milk with BTW, most I would drink straight and occasionally doctor them with a sugar if I feel like it or think the brew would be beter with it..

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        • #19
          Howdy,

          Newbie to the forums here, but have been brewing with syphon on and off for 3 years, and for the past 4 months it has been my sole brewing method.

          Most of it has been covered so far, but a couple of tips that might help with storage/handling of your filters.

          I find that storing your filter in a jar of boiled water in the fridge will slow biological growth that causes funky flavours and deterioration of the material. Just replace the water once it starts to discolour. I've had filters last 6 months+ and hundreds of brews before needing to be replaced when stored this way.

          Another trick is to just run a 'blank' through the filter occasionally before brewing - you'll be surprised at the colour of the water in the bottom bowl.

          Finally, if your filters start to discolour or impart stale off-flavours but are in otherwise good shape, an overnight soak in some non-scented sodium percarbonate (the active ingredient in Napisan) will have them back to new. Sodium percarbonate is available from homebrew supply shops or specialty chemical suppliers. You can use laundry soaker/stain remover, but be sure it is unscented unless you like artificial lemon flavour in your morning brew...

          Cheers!
          Gabe

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          • #20
            OP, I got a syphon a few months ago and this video helped me out a lot:
            Commercial non-sponsor link removed.
            Trial and error is the best way to get the hang of it, though
            Last edited by Javaphile; 3 October 2012, 10:28 AM. Reason: Commercial Non-Sponsor link removed

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