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Yama Syphon

This is an elegant and theatrical brewing method that produces a clean and complex cup of coffee. We enjoy using it for its ability to highlight intricate flavors.

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What you'll need

  • Yama Syphon, Filter, and Server
  • Grinder
  • Scale
  • Denatured Alcohol or Butane Burner
  • Clean spring or filtered water (300g)
  • Conscious Cup Coffee (23g)

Directions

  1. Begin boiling water in a kettle to save gas and reduce brewing time.
  2. Weigh out 23 grams of coffee and grind them to a medium consistency.
  3. Assemble the filter and place it in the upper glass piece. Pull on the chain and hook the filter into place.
  4. After the water has boiled, pour 300 grams into the lower glass piece. Set the upper piece in place and gently press down to create a seal between the two pieces.
  5. Before turning on the burner, wipe down the lower glass piece to ensure no water is on the outside.
  6. Turn on the burner to bring the water to a boil again. Once the water rises through the glass tube and settles in the upper chamber, turn down the heat to maintain the water in the upper chamber.
  7. Add the 23 grams of coffee grounds and start a timer for 1 minute.
  8. Using a non-metal spoon, stir the coffee a couple of times to saturate all the grounds.
  9. After 1 minute, turn off the burner and remove it from under the glass. Stir again to re-saturate the grounds.
  10. Allow the coffee to drain through the filter and glass tube into the bottom chamber. This process should finish by 1:45.
  11. While waiting for the coffee to cool, wash the upper chamber and filter.
  12. Store your cloth filter in a small amount of water within a container and set it in the fridge until next time.
  13. Pour the coffee from the bottom glass piece and enjoy.