Anyone have a reliable siphon method?

Anyone have a reliable siphon method?

Test Drive: Update Your Grinding With More Comandante Grinder Accessories

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What I Learned from My First Tea Ceremony

After taking in a brief moment of a tea ceremony in Thailand, I finally had the chance to participate in the full experience recently in Malaysia. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti In the years that I worked as a barista in a café, tea always played a marginal role in […]


From Malawi to Edinburgh: The MF Coffee Project

We take a trip from North Carolina to Northern Malawi to Edinburgh, exploring the roots, roasts, and impact of the MF Coffee Project. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the MF Coffee Project In the quaint village of Manchewe, Northern Malawi, a story unfolded when Cameron Mcallister made the life-altering decision to relocate […]


Sumatra Coffee Farmers See Gains Through Agroforestry and Organic Fertilizer

Farmers in Indonesia’s Lampung province are making their own organic fertilizer in order to lessen reliance on volatile external supply chains. They’ve also diversified the number of crops they grow,…

Anyone have a reliable siphon method?

Joven and Atucún Join Forces to Empower Young Farmers

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Girlsplaining Workshop Unites Women in Coffee in Quito, Ecuador

Meet Camila Khalifé, the brains behind Girlsplaining, a unique coffee learning experience with an emphasis on creating space for women in the industry. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Photos courtesy of Camila Khalifé Men may hold most of the positions of authority and teaching roles within the specialty-coffee industry, but Camila Khalifé, the owner […]


Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

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Lvl Up Coffee Hits High Scores In Normal, Illinois

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Anyone have a reliable siphon method?

Exploring the Potential of Drones in Coffee Production 

New drone technology has the potential to revolutionize coffee farming from the air. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Cover photo by David Henrichs via Unsplash In an ever-evolving technological landscape, coffee producers have begun turning to drones in an attempt to increase efficiency and operations. These unmanned aerial vehicles (UAVs) offer a wide range of […]


How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]


An Unfiltered History of Vietnamese Coffee

We explore the history of coffee in Vietnam and how the industry’s perception of Vietnamese coffee is evolving.  BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by frank mckenna via Unsplash What do you think of when you hear the term “Vietnamese coffee”? For Kim Dam, founder of Portland Cà Phê, it extends far beyond […]


Coffee News Recap, 26 Jan: Researchers create new genetic map to “future proof” arabica production, UAE & Italian Coffee Champions crowned at WoC Dubai and SIGEP & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: competitions. Mon, 22 Jan Timemore launches crowdfunding campaign for upcoming Millab E01 portable electric coffee grinder. The wireless electric coffee grinder features a 5,000 mAh lithium battery […]

Anyone have a reliable siphon method?

Anyone have a reliable siphon method?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Anyone have a reliable siphon method?

I've used a siphon for coffee for the last fifteen years or so, which until recently was either a 1/2 pint or 1 pint (depending if solo or making for two) Cona device, using an alcohol lamp and glass rod filter. More recently I've picked up a Hario TCA-2 which I'm using with cloth filters and the alcohol lamp.

Alongside siphon brewing, I love pour-over, for which I use just a two-cup or four-cup Melitta cone with Melitta papers.

I used a Spong cast iron grinder for years, then a Knock Aerspeed, but have most recently settled on a 1Zpresso JX.

I've always been keen on doing coffee as well as I can within reason, but only recently, mainly from browsing this forum and watching Hoffmann's and others' videos on YouTube, have I started to really try and refine my technique and palette.

I feel I'm really getting somewhere with the pour-over, both with Hoffmann's V60 method (including the recent 1-mug version) and also experimenting with the 4:6 method. Along with my home-roasted (Whirley-pop) beans, I get cups of coffee where every mouthful makes me say 'wow' most of the time.

Sadly though I seem unable to approach this level with the siphon. Part of the issue I think is the lack of any consistent, believable recipe. There is such wide variety both online and in the instructions that Cona gave (obviously pretty old now) and those from Hario (even from them there are wildly differing instructions on their 'Syphon Brew Guide' online vs the actual instructions with the TCA-2). Some say medium-fine grind, some say medium-coarse or coarse; some say add the grounds once the water has all risen, some say add them before this; some say use 40–60 seconds, some say at least 1.5 mins, some say more…

I've tried various combinations of the above (obviously not a finer grind and 2.5 minutes, or a cafetiere grind and 40 seconds, as they'd be grossly over- or underextracted respectively), and have arrived at cups that are alright but absolutely nowhere near as delicious as I can get from a pour-over. I feel from what I've read over the years that a siphon brewer should be capable of matching or exceeding the deliciousness of a pour-over coffee so this is a bit frustrating and I'm sure I can get it to that level if I adjust the right parameter(s).

Although the alcohol burner is less ideal than a butane one, I don't feel this itself is to blame as I'm able to get a stable temperature of just under 200ºF in the brewing chamber with it.

I'm sure there are others who have been here before (and indeed over the years there have been some similar posts asking the same thing), but does anyone have any advice for getting a cup of coffee that makes me say WOW with every mouthful from the siphon brewer?

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Anyone have a reliable siphon method?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Anyone have a reliable siphon method?

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