Not only a beautiful way to brew, syphons also produce delicious cups of coffee. Invented in the 1840s, this brew method is useful in that the brewing temperature remains relatively constant. Pour over method temperatures raise over time as the apparatus heats up and the volume of water increases. The water temperature of infusion methods like the French Press always drops. This means certain compounds, both desirable and undesirable, might be missed because of fluctuating temperatures.

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Furthermore, the syphon doesn't boil the water but maintains ideal brewing temperature (90-96C). The steam pressure created by the heat pushes water up the funnel and into the brew chamber, mixing with the coffee grounds until the heat source is removed. A natural vacuum then pulls the brewed coffee back past the filter into the starting chamber. As the water doesn't boil, overly bitter compounds are less likely to be extracted, resulting in a perceivably sweeter cup.

As always, try different amounts of coffee with a medium grind.

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Coffee Rambler recommends brewing between 20-25 g of coffee to 300 ml of water.