Syphon Brew Guide

• Hario TCA-2 syphon + filter
• Butane/Methylated Spirits Burner
• Stirrer
• Timer
• 250ml fresh water, preferrably heated to just before boiling
• 16g of your favourite coffee, medium-fine grind
• A mad scientist hairstyle (optional)

PREP

• If brewing with a new filter, run a mock brew first with no coffee to clean your equipment. Once used, store your filter clean and damp.
• Secure the cloth filter to the upper chamber by slipping the chain through the stem and hooking it over the rim - the chain should reach the bottom of the lower chamber.
• Fill the lower syphon chamber with hot water and settle the upper chamber on top without locking it in to place
• [ make sure the outside of the lower chamber is dry, as moisture could crack the glass at the next step ]
• Ignite your burner and set it directly under the lower chamber. When there’s motion in the water – but before it boils – lock the upper chamber in. Now that a seal has formed you’ll see the water rapidly move to the top chamber – turn your burner down to a very low boil.

00:00

Start the timer and add the ground coffee to the upper chamber. Give it a brisk, quick stir to saturate the grounds.

00:15

Wait 15 seconds, then stir carefully twice around the outside of the brewing coffee.

00:30

Wait another 15 seconds, then extinguish the flame and remove the burner

01:00

Now cooling, the coffee will draw down to the lower chamber – this should take about 30 seconds.

01:30

Allow 30 seconds after the draw down and then remove the upper chamber and set it in the plastic lid/holder.

04:30

Decant your coffee (to help it cool) then, if you can, try to wait 3 to 4 minutes before you drink it to allow the flavours develop.

• Enjoy