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Methods and steps of brewing coffee siphon boiling method

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, < 2 > siphon boiling method (Siphon), which is currently preferred by most Japanese coffee specialties in Taiwan, has a good sense of beauty, like a chemical laboratory, and once detonated coffee bars in Taiwan, especially in many small shops. The principle is that the glass bottles are filled with alcohol to make them in a vacuum state, and then the coffee is extracted by the principle of steaming power.

Siphon boiling method (Siphon)

At present, this is the favorite style of most Japanese coffee specialties in Taiwan, commonly known as "sesame." because it feels so beautiful, it seems that the laboratory of chemistry once detonated the coffee bar in Taiwan, especially in many small shops. The principle is that the glass bottle is filled with alcohol to make it in a vacuum, and then the coffee is extracted by the principle of steaming force.

1. First boil the boiling water, pour it into the glass bottle at the bottom, and then add it again with alcohol.

two。 Then put the ground medium coffee powder into the top glass bottle (about 12 grams per person, boiling water about 120cc, and so on). After the water in the lower bottle begins to boil, insert the top glass bottle and fix it. (note that it is too early to insert the coffee to extract it perfectly.)

3. Completely lift the boiled water at the bottom into the upper glass bottle and then dissolve it completely with a tablespoon of coffee powder. After about a minute, the alcohol is extinguished, and the coffee liquid will flow through the cloth and back into the lower glass bottle. Remove the funnel above and pour out the coffee in the lower glass bottle.

Very cool article!