Siphon

Step One

Prepare the filter

After soaking your filter in a warm water bath for at least five minutes, drop it into the bottom of your siphon’s top component, or “hopper,” and hook to the bottom of the hopper’s glass tubing.

Step Two

Fill your siphon’s bottom component, or “bulb,” with 300 grams of hot water (12-oz).

Step Three

Insert the hopper, filter and all, into the bulb.

You don't have to press too hard; just make sure it's securely and evenly in place. Position the entire assembly above your heat source.

Step Four

Weigh and grind your coffee

While the water is heating, measure out between 20-25 grams of coffee and grind it just little bit finer than you would for regular drip coffee.

Step Five

The water in the bulb will begin boiling and rise up into the hopper.

For some physics-related reason we don’t fully understand, a little bit will stay in the bottom. Don’t worry about this little bit.

Step Six

Once the water has moved into the hopper, turn your heat down so that the water is between 185-195°.

Step Seven

Add your coffee, and gently (but thoroughly) submerge it with a bamboo paddle or butter knife.

Step Eight

Let the coffee brew, undisturbed, for one minute and 10 seconds.

Step Nine

In one brisk motion, remove your siphon from the heat and give it ten stirs with a bamboo paddle.

Step Ten

Your coffee should take another minute or so to draw downward and finally rest in the bulb.

You'll know it's ready when a dome of grounds has formed at the top of the filter, and when the coffee at the bottom has begun to bubble at approximately the pace and strength of a kitten’s heartbeat.

Remove the hopper and serve. In order to guarantee the most complex cup, give the coffee a few minutes to cool.