Hario® Siphon 3-cup TCA

Vacuum coffee maker 

The "Syphon" produces mellow and rich coffees, while increasing their sweetness. It is therefore perfect for those who want a delicious way to skip the sugar.

Our advice

THE GRIND

Size: very coarse (coarser than for a French press). A very fine grind will produce an acidic coffee, full of coffee grounds.

Quantity: between 10 and 12 g for each 100 ml of water, measured with the Hario^® spoon sold with the Syphon^® or the Hario^® scale

THE WATER

Filtered or spring water, if possible. Do not use boiling water (90-95 °C).

HOW TO USE

1/ Heat the desired quantity of water to just below boiling point (90-95 °C) and pour into the bottom vessel.

2/ Rinse the filter with hot water, then place it into the top of the Syphon coffee maker, attaching it to the base of the tube using the spring hook.

3/ Fit the top vessel, ensuring that the seal is tight.

4/ Place the burner underneath the coffee maker. Use an alcohol-based burner fuel with the burner.

5/ When the water starts to rise into the top vessel, mix briefly to lower the temperature of the water.

6/ When all of the water is in the top vessel, add the required quantity of coffee.

7/ Reduce the flame slightly and gently stir the coffee.

8/ After steeping for 1 minute to 90 seconds, remove the burner and the coffee.

9/ Once all the coffee has kicked down, carefully remove the top vessel.

10/ Pour and enjoy!