INTRODUCTION
Brewing with the syphon is perhaps the most novel, yet enjoyable way of brewing coffee which requires a good deal of care. It's not easy by any stretch, but the whole process of getting a chemistry looking device brewing great coffee is nothing short of a fun science experiment yielding very well extracted and brewed coffee. We highly recommend a light or medium roast coffee for the syphon.
[This recipe is based on brewing with a Hario V60 Syphon brewer, whilst different brands will differ in shape and size, the principles of brewing with a syphon carry across. Brewing with a syphon]
BREWING GUIDE
1. 17g of coffee should be medium-finely ground.
Start with grinding your coffee to a medium-fine consistency. Then, experiment with coarser and finer grinds to see what works best. You can experiment with the dosage, but we've found that 15 to 17 grams of coffee to 250 grams of water works nicely.
2. Place the warm water-soaked cloth filter in the top chamber of the syphon, then lower the filter chain until it hooks at the base of the funnel.
Tip: Paper and metal filters are options if you don't want to use cloth filters.
3. 250g of filtered, previously warm water should be placed in the lower bowl.
Put your lower bowl over the heat source after lighting your burner. Once the water is beginning to boil, place the upper chamber at an angle inside the bottom bowl.
4. Place your lower bowl over the heat source after lighting your burner. Once the water is beginning to boil, place the upper chamber at an angle inside the bottom bowl.
5. Make sure the upper chamber is fastened to the bottom bowl after the water begins to boil.
6. When the upper chamber is completely filled with water, add the coffee and stir it with your bamboo stirrer in circular motions.
Advice: Lower the heat now by adjusting your burner; the goal is to maintain just the right amount of heat to prevent water from re-dripping into the lower bowl. Keep in mind that excessive stirring can disturb your coffee, boosting extraction. Usually, 3-5 circular stirs are sufficient.
7. Give the coffee three thorough stirs and totally turn off the heat after 70 seconds. The water will start to flow into the lower bowl after passing through the filter.
8. Place the upper chamber in the black base after removing it. After that, you can discard the coffee grounds and take the filter off. Coffee should be served from the lowest bowl; let it cool a bit before drinking.
9. Drink and have fun!
CLOSING THOUGHTS
We hope your brewing went well! At Cannon we love using the syphon for the special occassion, particularly if we have a new exciting coffee! Recently we've introduced the new Uganda Mount Elgon which has worked wonders on the syphon, with an outstanding rewarding taste worth the extra hard work.