Hario Syphon Technica:
The Hario Syphon is not only a great tabletop brewer — it also serves as a cool display of the physics of extraction. This method is more advanced than a drip brewer; however, it makes for a really engaging experience for the senses and is perfect for any coffee (or science) aficionados!
What You'll Need:
- Hario Coffee Syphon Technica
- Cold, filtered water
- Grinder
- Kettle
Ratio:
- 25 grams of coffee
- 350 grams of good quality, filtered water
Grind:
- Medium to medium coarse (consistency of sugar in the raw)
Let's Get Started
STEP 1
Remove the upper chamber and set it aside. Add 350 grams of water into the bottom chamber, then turn on your heat source (included in the syphon kit) to heat the water.
STEP 2
Set up the cloth filter over the metal filter piece and tie to secure it in place. Insert the filter piece into the upper chamber and pass the chain through the glass tube. Pull the chain taut and hook it to the bottom of the glass tube.
STEP 3
Once the water starts to bubble, affix the upper chamber in place, ensuring the stopper gasket is secured. This will seal off the bottom chamber to trap the water vapor.
STEP 4
As the water begins to travel up the tube into the upper chamber, add your freshly ground coffee. Stir three times to ensure all the grounds are saturated.
STEP 5
Turn down the heat while maintaining hot water in the upper chamber and brew for 70 seconds.
STEP 6
Turn the heat off completely and move the syphon away from the heat source. As the brewed coffee cools in the upper chamber, the coffee will travel back down the glass tube into the bottom glass carafe. The filter will keep the grinds in the upper chamber.
STEP 7
Using a towel, carefully remove the upper chamber and set it aside. Swirl around the brewed coffee, pour it into your favorite mug, and enjoy!
