siphon brew guide
If you’ve ever wanted to wow your friends (or yourself) with a brew method, the Siphon is the way to go. Probably the most fun way to make coffee, the Siphon, also known as a vacuum pot, makes you feel like a mad scientist creating a delicate concoction. The seemingly complicated theatrics of the Siphon is actually fairly simple to perform, and with a little know-how, the result is sweet, clean, and excitingly nuanced coffee.
Yield: 12 oz Brew Time: 2:00 minutes, plus time to heat water
1. Pre-heat at least 12 ounces of water, then fill lower bulb up to the 3-cup mark on the glass. By pre-heating your water, it will come up to temperature faster.
2. Grind 26 grams of coffee to a medium coarseness.
3. Attach the metal filter assembly, with filter in place, to the funnel. Place the funnel glass to glass at an angle in the bulb, making sure not to engage the funnel into the bulb, which would prematurely create a seal.
4. Pour 26 grams of ground coffee into the funnel.
5. Turn the flame on medium-high and place underneath the center of the lower bulb.
6. When the water is at a full rolling boil, start a 2:00 minute timer and engage the funnel into the bulb. The water should start rising from the bulb into the funnel.
7. In the first 15 seconds, using the bamboo stirrer, gently fold the coffee grounds in the water making sure that all of the coffee is saturated. Continue to let the water boil and expect a little bit of water to remain in the bottom of the bulb.
8. At 1:00, turn off the heat source, remove the brewer, and then give the brew three full clockwise stirs with the bamboo stirrer. The coffee should begin to be pulled down into the lower bulb.
9. If at 0:30 the brew hasn't drawn from the funnel into the bulb at least 50%, cool the air in the bulb by running a damp towel over the surface of the bulb above the brew.
10. The coffee should be fully brewed and bubbling in the bulb by 0:00, with a dome of coffee grounds in the funnel.
11. Finally, remove the funnel and serve the coffee into a cup. It will be extremely hot for a few minutes. As you drink it, consider its aroma, flavor, body, and finish, as well as the evolution of these characteristics as the coffee cools. Enjoy!
This popular three-bean blend is a sultry mixture of Indonesian and Latin American coffees that is darkly roasted without going too far for a smokey, yet sweet and creamy cup.
AROMA: smokey, sweet
FLAVOR: deep, earthy, herbal - black licorice
BODY: creamy, buttery
FINISH: spice, tobacco
REGION: indonesia, central america, and south america
PROCESS: washed, wet-hulled
CERTIFICATION: organic
‘Mokha Java’ {Classic Blend} is a crowd pleaser - with flavor notes of cherry cordial, clove, and red wine, it is perfectly balanced between rich and sweet. This coffee is delicious served black or with your favorite milk and sweetener.
The name ‘Mohka Java’ can be traced back more than 500 years to two of the first shipping ports where coffee was originally exported: the port of Mokha in Yemen, Arabia and the island of Java in Indonesia. Coffee cultivation started in Ethiopia; the indigenous and wild coffee plants were brought to Yemen, where it was first domesticated, systematically farmed, and turned into a global commercial enterprise. Coffee made its way to the Indonesian island of Java when Dutch colonialists smuggled Arabica seedlings from Yemen. Indonesia became the first place outside Arabia to successfully mass-produce coffee, making the island of Java so famous that "java" turned into a global nickname for the drink. Trade ships would load up with coffee from the two ports to supply the growing population of European coffee drinkers. Whether by accident or intentionally, the two beans were blended together and became the world’s first coffee blend.
Our ‘Mokha Java’ is a two-bean blend, designed to capture the historical flavor profile. The 'Mokha' component in our blend is a natural-process Ethiopian coffee that contributes notes of fruit and cocoa. The 'Java' component is a wet-hulled Indonesian coffee that has deeper notes of earth and spice. It’s a marriage between the brightness of Africa and the depth of Indonesia, resulting in a dynamic yet balanced coffee.
AROMA: cherry cordial, clove
FLAVOR: red wine, dark chocolate
BODY: plush, silky
FINISH: tobacco, nutmeg
REGION: africa and indonesia
PROCESS: natural, wet-hulled
CERTIFICATION: organic