The Syphon Method of Brewing Coffee...

Last year I received a new coffee making apparatus. It is most commonly referred to as the "vacuum" method of brewing coffee but it is technically called a "Coffee Syphon."

Like an anxious child who was eagerly anticipating birthday presents I waited for this coffee maker. You would have thought that I was more mature than this -but I am apparently not. I received the package by UPS around 5pm and by 5:40pm I was tasting its first brew.

There are 5 major pieces to this system: The bottom carafe, the infusion chamber, the filter, the infusion chamber holder, and a big old coffee measure/spoon.

I made the first pot of coffee and it was fun to watch and experience. I saw how the "vacuum" actually worked. We made this one of our home-school science experiments and we had an impromptu science class.

I was not sure how to make the coffee so I stuck with the way that I use to make coffee in the French-Press. That is, I used a ratio of 1:0.042 liquid ounce of water to ground roasted coffee. When the coffee was finished it was noticeably weak but it tasted fine (for someone who likes their coffee weak anyway).

I then made a second pot using the suggested amounts on the side of the box which is 1:0.1. This made a stronger cup and it was indeed flavorful but still too weak for my pallet. However, this was still a very good and solid cup of coffee.

The process what pretty straight forward. The water is put in the bottom carafe and the infusion chamber with the filter is seated on top. As the water is heated it rises up through a tube into the cooler infusion chamber. 60 seconds after all the water has transferred into the infusion chamber the heat is turned off and the bottom carafe gradually becomes cooler than the upper infusion chamber which means that the carafe now has a void that wants to be filled and draws the coffee from the infusion chamber back down through the filter into the carafe. Once this process is complete the upper infusion chamber is then unseated from the carafe and placed to cool in the stand (that I thought was a top). The whole process takes about 10 to 15 minutes.

While the coffee was not (as I already stated) as good to me as my French Press coffee, it was still a good cup of coffee. It tasted to me like coffee made in the percolator but because the experience was more fun I think I prefer the taste of this coffee better. I will have to have a side-by-side comparison - but that is another post.
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