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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
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...
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..
(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?
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.
I pretty well follow the system that Steve has outlined above and support his roast suggestions too...
Syphon done right, creates pure nectar in the cup and is by far and away, my preferred method when it comes to drinking black coffee. Can't get enough of it....
Thanks James, after giving it another go this afternoon i have just put it in a small container with water in it. As for the my third go i cant say im getting any better but i am enjoying it. One thing i will say is that, how i don't know but i have found that i'm not getting a sour, bitter or highly acidic taste in the coffee which is great. Im watching what im doing and im still getting a small amount of grinds in the coffee at the end. Im grinding it on pretty much a plunger setting on my Ditting grinder. I am noticing when i put the ground coffee in, it boils a little and lifts the filter up allowing coffee to slip through. I not sure if its something im doing wrong or just a little more practice..
I used to rinse, clean and dry out my filters, but now I keep them in a small container with a small bit of water in there. the whole filter, inc metal holder. The filters last longer, they get a bit ratty when you dry them out. It's probably not a big difference, but my use tells me they last longer if kept wet
thanks Flynn, I was thinking there shouldn't be any grinds in there but. Im taking it i should have it pretty corse and i will make sure the filter is seated properly. I am about to try again as i have some time on my hands. As for your store and clean advice i like that.
A few questions if you don't mind. Should i be finding some grinds in the bottom chamber after i have taken it off the heat and poured a coffee?
No. Check that you aren't grinding too finely and more importantly ensure your filter is seated properly.
secondly With storing the cloth filter should i take it off steel filter to store it in water or store the entire lot in water?
Leave the cloth on. Too much of a hassle to re-tie it
Or does someone have a view on storing it dry?
I've seen arguments for and against eg pop it in a glass of water and store in the fridge. For sheer convenience I hang mine up after soaking a few hours and let it dry; whether that is best, I don't know.
Ok so i received my Syphon today and so excited i gave it ago. After reading up on it and getting info from you guys on here it turned out not too bad. However i'm very sure there are a lot of things too master and improve on. I roasted some coffee monday night to about C7 with some Ethiopia Sidamo, the taste was quite nice but feel with some time and experimenting things can become a lot better. I tried my best to follow all of the above views on it to achieve my first coffee from a Syphon. Although i have already said i'm sure i can make some improvements i will say this, i think you can make some great coffee of of these things!!
A few questions if you don't mind. Should i be finding some grinds in the bottom chamber after i have taken it off the heat and poured a coffee? secondly With storing the cloth filter should i take it off steel filter to store it in water or store the entire lot in water? Or does someone have a view on storing it dry?
Thanks for the advice James. I think back to when i started roasting alot of my roasts i pulled pretty early due to being unsure weather rolling first crack was second crack. Since then i have gone a little darker but im happy to try them at just after first crack. I have a few suitable bean types for that roast depth so i will see how they go. thanks for your points of view on this.
I've found, when roasting my own, about 30sec past first crack is ideal (hitting rolling). You will just have to experiment. You'll nail it and brew something really special
Some say the filters only last six or seven times, but I've found by not letting them dry out (keep them wet) they last longer.
I have a couple of milk steaming things lying around, as well as the thermocouple from the data logger if i want to get a real acurate reading. I have taken on board what you have said about the beans, its makes sense when you think about it. I will be sure to give a few of the ones you mentioned ago. I have time on my hand to experiment which will be good. Thank for the advice and i will keep you posted on how it goes.
Can you give me a reason why everyone is saying use light roasts?
You are after the subtle florals and fruity tones that usually only lighter roasts bring out. Darker roasts tend to pass on less desirable flavours in my opinion. By all means try a darker roast but I find these taste somewhat bitter (or, at best, not as interesting); syphon brews when made properly are usually sweet.
Yes, keep milk and sugar well away from any syphon brew. You replace the filter cloth when it becomes too dirty or ratty.
Don't necessarily limit yourself to Africans: I have enjoyed other SOs including PNG Wahgi, Aussie MTE, Central Americans (you must try a Panama Geisha in a syphon brew), anything really especiaqlly if it is a CoE or special reserve. It doesn't have to be SO; someone once gave me a pourover made with a 2 bean blend which was magnificent. Start with the basics and then, like I said, don't be afarid to experiment.
One other thing: I usually don't fix in the upper chamber until the water in the bottom chamber begins to boil; just rest it loosely in there until it does. You really don't need to press it in hard as the vacuum that is created will help seal it. You can also use a milk steaming thermo to check the temp if you want but JamesM's indicator 94 deg is spot on. One of the tricks is applying the right amount of heat; some say enough to keep the water running up the tube when it gets down to the last couple of cm. Don't expect all the water to be pushed up into the top - the last bit won't hurt.
Last edited by flynnaus; 4 September 2012, 10:01 AM.
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