Nice. Complicated. Like from another world. Siphons have been around for almost 200 years
and produce clear, consistent, sediment-free coffee. It can be a bit difficult
to master them, but hey – practice makes perfect!


1. Remove the lid and upper chamber from the siphon. Make sure the filter is firmly seated in the upper chamber and the chain runs through the bottom of the tube and is hooked on the outer edge. Rinse the paper filter adapter through the chamber into a jug or sink.

2. Add 300g/ml water to the lower ball chamber.

3. Heat the water to 91-94°C using a burner or siphon halogen lamp, and adjust the burner or lamp so that the temperature is stable. (You can use a thermometer to measure accurately - or add already boiled water).

4. Insert the upper chamber into the neck of the lower chamber until a seal is created and the water is forced into the upper chamber. (A small amount of water will remain in the lower chamber and maintain the vacuum - don't worry about it.)

5. Now add between 18 – 21 g of coffee (ground like a V60 grind) into the upper chamber. Start a timer as soon as the coffee comes into contact with the water. Stir with a spoon to ensure the base is submerged.

6. After 2 to 2:30 minutes, remove the heat source and wait up to 30 seconds for the liquid to return to the lower chamber.

7. Remove the upper chamber with the vacuumed soil (you can place it in the upside down siphon lid, which will serve as a stand while cooling). Serve coffee from the lower chamber or pour it into a carafe or pot to serve.

8. Pay attention to the heat – Your coffee is still exceptionally hot. So give it some time to cool down.


  • siphon
  • Scale (optional)
  • Alcohol burner / heat source
  • Mixing spoon
  • Coffee beans and a grinder


  • amount of coffee 20g
  • water 300g/ml
  • Temperature 91 - 94˚C
  • Brewing time 2:30min
  • Grinding level medium – fine – similar to powdered sugar
  • Tip: pulls down too fast? Then your grind was probably too coarse. water in the chamber? Use a finer grind.