We evaluated how easy they were to set up, how well they brewed, and more.
. His work in the lab has published papers on the fracturing of coffee during grinding as well as repeatability in espresso shots.
“With a siphon brewing method, you’re going to put an impermeable plug on the top of that chamber. If you heat up water in a closed space, you’re going to have more water molecules in the air floating above the liquid water molecules pushing on the sides of the wall,” Hendon told me.So, as you heat water and it starts to expand, the siphon’s lower chamber pressurizes and water is forced up through the glass pipe and filter, filling the top chamber, where the coffee brewing happens.
“The real business happens when you pull it off the heat. As the molecules that are in that lower vessel start to cool down, they’re going to stop impacting the glass walls as frequently, which can be viewed as lowering pressure,” Hendon says. Opposed to the outside world, the mid-brew siphon's under relatively high pressure, and as the pressure lowers, it needs to pull from somewhere.
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