Immersion
Siphon
A theatrical vacuum brewer that steeps coffee at a high, stable temperature then pulls it back down through a filter — clean, full-bodied and intensely aromatic.
At a glance
What you’ll need
A siphon (vacuum) brewer with its filter, a heat source (burner or beam heater), a burr grinder, a kettle, and a scale.
The recipe
How to brew
The siphon (or vacuum) brewer is pure theatre with a serious cup behind it. Heat in the lower bulb creates vapour pressure that pushes water up into the upper chamber, where it steeps the coffee at a high, stable temperature. Remove the heat and the cooling lower bulb forms a vacuum that pulls the brewed coffee back down through a filter — giving a cup that's both remarkably clean and full-bodied, with vivid aromatics.
Step by step
- Fit the filter in the upper chamber and fill the lower bulb with 320g of hot water (starting hot saves time and protects the coffee).
- Apply heat. As the water rises into the upper chamber, add 20g of medium-ground coffee and give it a gentle stir to saturate.
- Steep for about 1:00–1:30, giving one more gentle stir halfway to keep the bed even.
- Remove the heat. The coffee will draw back down through the filter into the lower bulb.
- Once the drawdown finishes, lift off the upper chamber and serve.
Cloth, paper and metal filters each give a slightly different cup — cloth is the classic, giving body with clarity.
Troubleshooting
- Sour or thin? Grind finer or extend the steep slightly.
- Bitter or harsh? Grind coarser, or reduce the heat once the water has risen so it isn't over-boiling.
- Slow, stalling drawdown? Grind coarser and make sure the filter is seated cleanly.
- Uneven extraction? Stir gently to fully submerge the grounds when the water rises.
