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.
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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