Follow our step by step guide on how to make the perfect coffee using a 2 cup Syphon.
Honduras is one of our favourite coffee's to use in this recipe and we think you will love it too!
The Syphon is definitely one of the coolest way's to brew coffee at home and the process to make it is fascinating! The water boils at the bottom of the chamber and is delivered into the top chamber ready for the coffee to be added. The warm air bubbles fizz their way up the stem and prevent the temperature profile from dripping - the recommended temperature is at 94°C.
- Grind around 19g of coffee to a medium course, somewhere in between filter and plunger.
- Boil 250ml of water seperately in a kettle ready to be added to the Syphon.
- Rinse your filter in warm water then place it in the top chamber. Drop the metal filter chain down the tube at the base of the chamber. Pulling down on the metal chain to make sure that it is hooked to the base of the tube and that the filter is centred in the upper chamber.
- Fill the bottom component with the pre-boiled water and place the top chamber askew on top of the bulb chamber.
- Start the burner and when small bubbles start to appear, seal the top chamber to the bottom by pushing it down in the centre. The water should begin to rise into the upper chamber shortly after. As the water starts rising, turn down the burner.
- Insert a thermometer to check the water temperature. You want the temperature of the water to be around 94°C.
- Add your coffee into the top chamber, stir and let it brew undisturbed for 1 minute and 10 seconds.
- Remove your Syphon from the heat source and give the coffee a good stir. You'll know it's ready when a dome of grounds have formed at the top of the filter, and when the coffee at the bottom has begun to bubble. Remove the top chamber, serve and enjoy!
You can purchase the Hario 2 cup Syphon from our online shop HERE