USD
EUR
SEK
GBP
Coffee Filter
Japanese Siphon
The coffee tap distribution method looks like something out of a chemistry set.
Japanese Siphon
The coffee tap distribution method looks like something out of a chemistry set. Its particularity can be seen in two glass containers that, through heat and the laws of physics, force the water to move through a tube from the bottom up and from the top down so that the coffee reaches a complete immersion, being filtered carefully. The result: a clean cup, with body and intense aromas.
What you need
- Japanese siphon coffee maker.
- Paper coffee filters.
- 30 grams of Coffee Tellers Co ground coffee (Medium-Coarse Grind.)
- Half a liter of water.
How to make:
|
1. Heat up half a liter of water in the lower container of the siphon. |
2. When the water evaporates and rises to the upper bowl, add 6 tablespoons (30 grams) of Coffee Tellers Co ground coffee. |
3. For a minute, stir the coffee with a pint of water. |
4. Turn off the heat source and let the mixture drain and sink into the lower container. |
Tip: to make the paper filter last longer, wash it after use and store it in water in the fridge.
Warning: it is recommended to drink the coffee as soon as it comes out of the siphon but be careful with your tongue.
Fun fact: Although this method was invented in Germany in the 18th century, it is known as the Japanese siphon because it is very popular in that country.
Brewed Weekly
Get the best coffee stories in your inbox
Brewing tips, origin stories, and exclusive offers — every week.
