SYPHON BREWING
TUTORIAL
1
measure out 18g of freshly roasted coffee and grind to a coarse sea salt texture
2
rinse and then fill lower vessel to the 2 mark with hot water
3
apply heat source and bring up to near boiling temperature
4
locate filter into upper chamber, taking care to apply the hook to the bottom of the tube
5
and slide on top of lower vessel, leaving it at an odd angle
6
when big bubbles are forming in the lower vessel, carefully seal the two vessels together
7
when the water has risen from the bottom to the top, reduce the heat so that the bubbles which are forming in the upper chamber are as small as possible. if you have a thermometer, you want to stabilize the water in the upper chamber to be 90o – 91o C
8
when water is ready, pop in the coffee and give it 1 stir with a paddle, and start timer
9
at 30 seconds, give it 1 stir
10
at 45 seconds, give it 1 more stir, and withdraw it from heat at the same time
11
the coffee should immediately start drawing downward into the lower vessel, creating a dome of coffee grounds in the upper vessel
12
when all the coffee has settled into the lower vessel, carefully remove the top chamber, give it a good tap to loosen the grounds and send it into your compost. remember to thoroughly rinse your cloth filter and store it in a container filled with water in your fridge.