Siphon vs Espresso

hiphipharar

DoubleRistretto wrote:

I'm an espresso man through and through, but have to say there's nothing like a siphon to be able to pick the really delicate flavours...

My tastes are leaning to manual brewing methods these days. There are some beans that should only be prepared via a manual method IMO. I think that applies especially to Aussie MTE beans which don't work well in milk but really come to the fore as a filter or syphon brew. I think any CoE coffee deserves to be prepared at least once as a syphon for the reasons you stated. I think any coffee enthusiast should experience a properly prepared syphon brew at least once to understand what the fuss is about. Some consider syphon brewing a form of wankery. I did once until I tried one.

Lacehim

Anyone go any good tips on how to make good syphon coffee?

beanflying

admin wrote:

am keen for a bit of an update on what people think on this one... A

As I own about 15 Syphons I should have a say I guess. Syphon coffee is more akin to the clean and distinct flavours experienced during a cupping. Espresso has virtually nothing in common with it. Roast levels are starkly different for the two so what works and produces a great result in a syphon would produce in most cases rubbish espresso and the reverse is also true. This thread might make more sense as a discussion on manual brewing in a commercial setting? So back to where this thread was origionally heading was where do we see Syphon in Coffee shops. With the semi demise of the Clover for commercial reasons (not a fan anyway) as a force in low pressure brewing the speciality market in Melbourne (speaking from what I have seen) and around the world (from what I have read) has been looking for a replacement or in some cases the next 'big thing' in coffee, just strange it had to come from the 1800's :🙂 Syphon Brewing is a tiny portion of the market when and where it is done well but it has some fairly major issues (breakability, time, space etc.) while espresso based drinks will still dominate due to higher production and lower production costs. Since the next big thing of the $20k Syphon bars of a couple of years ago that the US markerteers tried it would seem that in Melbourne in particular at this time there is actually a preference for pourover drip, be it with paper or the more recent Kone filters. So this debate should really encompass manual brewing in a commercial setting this is a different question to the one A origionally posed. In Melbournes speciality coffee houses, 30-40 I guess at this stage offer manual brewed coffee of some sort while only 10 (rough guess) do Syphon on a regular basis. I still suspect that even in these places manual brewing will still be well under 20% and a figure of 5% wouldn't surprise in some of them. Just some random ramblings for the morning 🙂

beanflying

Lacehim wrote:

Anyone go any good tips on how to make good syphon coffee?

Might pay to start a topic on Syphon coffee methods, I reckon its well worth it ;D

Dry_bean

I think any coffee enthusiast should experience a properly prepared syphon brew at least once to understand what the fuss is about. Some consider syphon brewing a form of wankery. I did once until I tried one. [/quote] Morning Hip, I understand what your saying and agree that no one is in a position to criticise anything without having tried it on more than one occasion. "what the fuss is about." I really don't see much fuss, other than in forums, the general public are pretty much unaware of syphon coffee, in my frequent visits to coffee houses I have yet to see a syphon in use, they seem to sit on display (just outside the main work area) I guess so they don't get in the way, more as a curiosity than anything. "a form of wankery" absolutely not, if that's the type of brew you prefer then who are others to criticise? The syphon/espresso debate is a little like the ongoing sugar/no sugar discussions, neither is right, it simply comes down to personal preference, and as I have said my preference is for espresso every time. Syphon coffee simply does not suit my palate. 😉

Dry_bean

beanflying wrote:

Lacehim wrote:

Anyone go any good tips on how to make good syphon coffee?

Might pay to start a topic on Syphon coffee methods, I reckon its well worth it ;D

Mornin BF, Good idea, comparisons are always odious, a dedicated thread would allow syphon aficionados to discuss their brew of choice with out the issue being clouded by the my method is better opinions. 🙂 PS Interesting exchange over there late last night.

beanflying

Dry bean. wrote:

Mornin BF, Good idea, comparisons are always odious, a dedicated thread would allow syphon aficionados to discuss their brew of choice with out the issue being clouded by the my method is better opinions. 🙂 PS Interesting exchange over there late last night.

I was sort of thinking the thread had drifted that way of comparing one to the other while I think Admin was maybe after more like what I posted? Will know when he returns from the other side of the planet I guess and it will be interesting to see what is going on there now where pourover drip dominated totally only 10-15 years ago and espresso was a rarity outside the major cities. Exchange yes interesting but we move on after saying it loud 😉

Dry_bean

beanflying wrote:

Dry bean. wrote:

Mornin BF, Good idea, comparisons are always odious, a dedicated thread would allow syphon aficionados to discuss their brew of choice with out the issue being clouded by the my method is better opinions. 🙂 PS Interesting exchange over there late last night.

I was sort of thinking the thread had drifted that way of comparing one to the other while I think Admin was maybe after more like what I posted? Will know when he returns from the other side of the planet I guess and it will be interesting to see what is going on there now where pourover drip dominated totally only 10-15 years ago and espresso was a rarity outside the major cities. Exchange yes interesting but we move on after saying it loud 😉

The title of the thread is pretty explicit "Siphon vs Espresso"

beanflying

But the description under it was not what is better or attributes of either which is where it had gone but more about is it viable or what is it's future in cafes from memory

Dry_bean

[quote author=beanflying link=topic=297.msg12086#msg12086 date=1305080929] But the description under it was not what is better or attributes of either which is where it had gone but more about is it viable or what is it's future in cafes from memory [/quote Perhaps so, but the title indicates a contest, i.e. Essendon Vs Carlton, and we all know when there is a contest most people expect a winner to emerge. Reckon your idea of a thread dedicated to syphon is brilliant. 🙂

Koffee_Kosmo

I have my Cona syphon with glass rod filter clean ready to go I have recently placed an orders for some Colombia Andes Santa Rita. Microlot greens SCAA cupped 85+ KK

beanflying

I had some dodgy bloke offer me some of that Columbian too. Always worries me when people offer to sell you baggies from some countries. :🙂 Had a very nice Central American this morning in one of mine (not telling which country ;D ) good body but it was a bit high in acid for what I like for Syphon to drink black but it went much better in a Latte. For interest when I get around to opening a coffee/cafe section to the shop properly the plan is to offer drip all the time and Syphon as an option for certain beans and at times when it suits. reason for this is fairly much as I stated above workload needed.

WotB

I hear that dodgy bloke is sending out Basmati rice. Man he's dodgy.

askthecoffeeguy

I'm bringing my Syphon into work tomorrow - watch this space and I'll let you know how it goes...

beanflying

askthecoffeeguy wrote:

I'm bringing my Syphon into work tomorrow - watch this space and I'll let you know how it goes...

If its still there Thursday I will have one. 🙂

askthecoffeeguy

beanflying wrote:

askthecoffeeguy wrote:

I'm bringing my Syphon into work tomorrow - watch this space and I'll let you know how it goes...

If its still there Thursday I will have one. 🙂

thanks beanflying - glad you could make it in today! sold five syphons today which is not bad considering that its not on the menu and it was a pretty quiet day all things considering fridays are usually a cracker for us though so if you are in the are feel free to drop in - I just received a new drop off of single origins this afternoon! cheers, acg

beanflying

After peddling up the hill to Kew I headed South toward Hawthorn today. Will catch you next time I am up 🙂 Out of interest the rough guesstimates on Pourover to Syphons on offer around town were somewhere near it. Seems most offer either Pourover or even Plunger while only few are actually using Syphons.

askthecoffeeguy

beanflying wrote:

After peddling up the hill to Kew I headed South toward Hawthorn today. Will catch you next time I am up 🙂 Out of interest the rough guesstimates on Pourover to Syphons on offer around town were somewhere near it. Seems most offer either Pourover or even Plunger while only few are actually using Syphons.

got slammed on the machine today - made a few syphons but pulled the plug on them mid morning as you cant explain to a mum with a screaming brat that she has to wait for her decafe soy latte while the apple of her eye yells the house down - as you're waiting for the water to boil on a mad science experiment!

admin

admin wrote:

Just wondered what people thought about Siphon going mainstream? A number of good cafes now offer Siphon as an alternative, and we all know it's the way to get the best out of a single origin, but it's usually a little more expensive; what do you think is the future of Siphon [vs espresso] in Australian cafes? A

so, in relation to my original question almost a year-and-a-half ago, can we say the 'verdict is in now' and siphon will only be represented in a minority of the truly 'specialty' espresso bars [ie the top 1-2%]?

WotB

Ever seen syphon takeaway? If a place doesn't have seats, you more than likely will not see it. So even some of the 1-2% may not even have it (because they are more of a bar, than a sit-down cafe).

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