Siphon vs Espresso

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).

beanflying

admin wrote:

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%]?

Fairly right based on what I saw around Melbourne over a couple of days biking around recently. Pourover is certainly on the rise at coffee focused venues and becoming more widespread. Syphon as I mentioned earlier is only available as an option at a percentage of those. I am still of the opinion that most of the places with syphons are still only seeing it a novelty (exception being Sensory Lab). To make the Syphon Bar work it needs to be done Asian style with racks of spare tops and a totally dedicated bar and prep area. The problem with even trying that in Oz is we don't really have a culture of drinking brewed long blacks. The US and Asia on the other hand do have that background so a different answer may apply there. In Melbourne Syphon is only used the high end beans and then charged accordingly $8-12 per 200-240 ml generally. I think that pushing this device purely at the high end of the high end is limiting its use too. If the beans used were brought back toward a more mainstream type and style (circa 28-40/kg) instead of some of the more extra fancy ones ($70-80+/kg). Run 3 cup (360ml) syphons instead of 2's I think it would be possible to turn out a 10-12 oz T/Away at closer to $5 which may see the usage climb significantly if pitched correctly at the customers against say a $4'ish espresso based drink. On the T/Away front in the US when the clovers first came out a lot of them were going to T/Away's. at $5 and $6+ USD for a 10-12 oz so I don't see the syphon as necessarily anti t/away.

WotB

The brew bar is usually an offshoot. In most places that have one, you're lucky to see 5% takings through it. The vast majority of Australians either take instant, or milk-based espresso drinks. I think I've stated it somewhere before, it would be a good experiment to see just how viable a "brewed coffee only" establishment is in Sydney or other capital cities. The fitout would be cheap as chips compared to a top-notch specialty coffee outlet with an espresso machine.

DoubleRistretto

I'm normally an espresso man, but I love the way you can distinguish different origins with Siphon. But it's clearly more for aficionados and it doesn't help that most cafes seem to charge a premium for it - presumably because of the extra time for set-up & preparation.

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