Immersion

Siphon

A glass set-up where steam pushes the water into the upper chamber, then a vacuum draws it back down through the coffee: theatrical, clean and aromatic.

Which coffee

Light-roast, single-origin coffee — A single origin rather than a blend.

Ratio

1:15

Coffee

17 g

Water

250 g

Temperature

90 °C

Grind

Medium-fine

Time

5 min

Overview

Profile. More body than a pour-over, less than a French press: a clean cup with bright acidity, no sediment and a full aroma. It suits light-roast single origins best; dark roasts turn bitter quickly.

For whom. For those who enjoy ritual: it needs a stand, a heat source and attention, because the glass gets very hot. A home method, rarely served in coffee shops.

Gear

Siphon (lower bulb, upper chamber, stand)Filter (cloth, paper or metal)Adjustable heat source (alcohol or gas burner, electric heater)Bamboo stirrerScale + timerGrinderProtective glove

Steps

1Grind 17 g of coffee, medium-fine.

2Soak the cloth filter in warm water, place it in the upper chamber and hook the chain to the bottom of the tube.

3Pour 250 g of pre-heated water (~90 °C) into the lower bulb and dry the outside of the glass.

4Light the heat source under the bulb, then rest the upper chamber at an angle, not pressed in, as the water starts to boil.

5At a boil, press the upper chamber in to seal it: the water rises.

6Once the water has filled the upper chamber, add the coffee and stir 3 to 5 times in circles. Turn the heat down so the water stays up.

7Turn the heat off completely and stir firmly 3 times.1:10

8The coffee draws back into the bulb: lift off the upper chamber, rest it on its base, then serve from the bulb.

Tips

Dry the outside of the bulb before heating: glass does not like thermal shock.
Pre-heat the water: it reaches temperature faster.
Handle the upper chamber with a glove, the glass is very hot.

Common mistakes

The water won't rise → poor seal, water too cold or not enough heat.
The coffee won't draw down → heat not fully removed, clogged filter (grind too fine) or a broken vacuum.
Sour, thin cup → under-extraction: brew a little longer or grind a notch finer. Bitter, dry cup → shorten it or grind coarser.

Variations

Small dose (Hario Europe) — 10 g of coffee for 120 ml of water per cup (≈ 1:12), 40 to 60 s of brewing.

3-cup recipe (Coffee Studies) — 20 g for 320 g of water (≈ 1:16), a grind close to V60 but slightly coarser, 60 to 90 s.

The Coffee-Note take

The siphon rewards light-roast single origins. Try the same coffee in a V60 and then in a siphon, and note the acidity and body: that is where the difference shows.

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Reference recipe based on: hario.co.uk, hario-europe.com, coffeestudies.com