Anyone have a reliable siphon method?

Anyone have a reliable siphon method?

10 Minutes With Helena Oliviero: Part One

We talk with coffee champion and Q Grader Helena Oliveriero about her career, her life in Colombia, and what it means to be a young woman in the male-dominated coffee world.   BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Helena Oliviero Helena Oliviero, originally from Tuscany, Italy, is 28 years old, but already she […]


4 Coffee Shops Worth a Visit in Madrid

In recent years, the Spanish capital has developed a vibrant specialty-coffee scene. Here are some cool cafés to visit for a caffeine fuel-up. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Jorge Fernández Salas via Unsplash The espresso bar at HanSo. HanSo Café, a Perfect Spot for Breakfast   In Chinese, HanSo roughly translates to “a […]


Know Your Sweeteners: Agave: Part One — Indigenous Use

Known today primarily as a sweetener, agave can be traced back thousands of years. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Bruno Cervera via Unsplash Recently, we launched our brand new article series “Know Your Sweeteners,” where we’re discussing a variety of sweeteners and syrups, and analyzing the unique characteristics of each one. […]


Hawaiian Legislators Introduce Bills for Stricter Coffee Labeling

Legislators representing the Kona district of Hawaii have introduced a series of bills that would require more strict labeling requirements for single-origin coffees and blends containing Hawaiian-grown coffees. Some Kona…

Anyone have a reliable siphon method?

Pick Your Pourover: Comparing and Contrasting the Most Popular Models

The Hario V60, Kalita Wave, and Chemex are three of the most popular pourover devices. Today, we’re comparing the three to help you determine which is the right choice for you. BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by Julien Labelle via Unsplash Ah, the pourover—this tried-and-true form of brewing is sacred in the […]


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 […]


Study Shines New Light on the Complex Arabica Coffee Genome

Researchers in Italy say they’ve shed new light on arabica coffee’s large and complex genome, which may ultimately help breeders seeking desirable traits such as high quality and disease resistance….


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

In the second half of this article, we discover how the Coffee Barometer attempts to bridge the gap between discourse and action, envisioning a sustainable future for the coffee sector. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Rodrigo Flores via Unsplash As we embark on the second part of our conversation with Ethos […]

Anyone have a reliable siphon method?

10 (More) Minutes With Helena Oliviero

Today we continue our conversation with Helena Oliviero about her coffee career and life on a Colombian finca. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Helena Oliviero Barista Magazine: Let’s talk about living on a Colombian coffee farm, Finca Palma Roja. How do you spend your days? What’s usually happening on a busy coffee […]


How do you roast coffee for milk?

It’s impossible to deny just how popular milk-based coffee drinks (such as the flat white, latte, and cappuccino) are in coffee shops around the world. According to 2020 data from Project Café USA, the latte was the most ordered drink in the UK, and the third-most popular beverage in US coffee shops. In line with […]


A Recap of The Barista League’s Mystery Coffee Vacation in Colombia

The Barista League’s Mystery Coffee Vacation in Colombia is over, and we’ve got the scoop on all the fun! BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti and Juan Henao During the last week of February, the 2022 Barista League champions gathered in Colombia for this year’s Mystery Coffee Vacation. It was an […]


Serving Coffee in the Epicenter

The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram, it felt as though the entire Turkish specialty-coffee community was watching with bated breath. Niji Coffee made a name for itself in the Turkish specialty-coffee scene when, as a relatively […]

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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