BREW GUIDE / Immersion

Siphon coffee

Track water rise, steeping and drawdown separately to understand a vacuum brewer's heat and filter behaviour.

English edition updated 2026-11-10 · Editorial reference recipe; adjust for your equipment and coffee.

Coffee amount20 g ground coffeeWater / ingredients300 g water in the lower globeTiming referenceStart with about 60 seconds upper-chamber steepingGrind starting pointMedium

Siphon coffee equipment and finished serving

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Equipment and measurements

Siphon with correct filter, compatible stable electric heater, grinder, scale, timer, bamboo paddle and heat protection.

Amounts marked as brewed espresso describe beverage weight, not dry grounds. Keep water, milk, ice and other additions as separate measurements; final volume varies with the method.

How to make it

Check the glass for damage and install the upper filter and attachment according to the exact model instructions. Weigh 300 g water into the lower globe and keep its exterior dry.
Technique note
Cloth, paper and metal filters have different fitting and care requirements. A shifted filter or loose attachment cannot be fixed by adjusting grind alone.
Heat steadily and assemble the upper chamber as directed. Wait for the water to rise; a little remaining in the lower globe is not a reason to increase heat until it is dry.
Technique note
Time before the water rises is not coffee contact time. A colder starting globe can lengthen total brewing without increasing the upper-chamber steep.
When the upper water is stable, add 20 g medium-ground coffee and begin steep timing. Gently wet the coffee with a paddle and use about 60 seconds as an initial comparison point.
Technique note
Use enough heat to maintain the intended water position rather than vigorous agitation. A visually impressive whirlpool is not the purpose of stirring.
Turn off and remove the heat as appropriate for the equipment, then allow natural drawdown. Handle and detach the upper chamber only as instructed; never force hot glass or shock it with cold water.
Technique note
If drawdown stalls, stop heating and let the equipment cool safely. Do not shake, pull apart or grab hot tubes to speed it up.

What to adjust first

Slow drawdown: examine filter cleaning, fitting and fines. Violent upper-chamber movement: review heat first. Grounds in the drink: inspect filter placement instead of judging only the final bed shape.

Three intervals need three different explanations

Rise depends partly on starting water and heat. Steeping measures coffee contact, while drawdown also involves cooling and filtration. A longer total time is not automatically a signal to grind coarser.

Try this comparison next time

Fix coffee, water, filter and starting temperature. Compare drawdown after equal steeping times before trying different immersion durations.

What to write down

Note filter type, starting water temperature, rise, steep and drawdown intervals. A dome or flat bed is not a tasting result; follow the maker's guidance for hot glass and heater care.

Further reading: source guidance for this method. Our quantities and troubleshooting notes are editorial starting points, not a claim to reproduce a brand recipe or a first-hand test.

Keep learning

Coffee basics · Flavour troubleshooting

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