Posted Mon Dec 29, 2008, 10:56am Subject: Re: Using a Siphon Coffee Maker
Crow Said:
Hi, This is first post at this site. EDIT: OOPS, I'm at a different site than I thought, I have posted before and recently :). :EDIT I have just bought online one which seems to be a different brand than I could find in this thread.
Crow Senior Member Joined: 18 Dec 2008 Posts: 50 Location: Reno, Nevada Expertise: Just starting
Grinder: Zass Havanna Vac Pot: Cona Old no. 2 Roaster: Poppery II
Posted Fri Feb 6, 2009, 2:28pm Subject: Re: Using a Siphon Coffee Maker
Of all the suggestions in this thread about preventing stalling the drop down, grinding courser worked for me 100%, whereas better seal and different type of filter made only a small improvement. I was about to give up!
For instance both of my machines, a Cona and a Vaculater, would clog every time with normal supermarket bought canned coffee.
An extremely course grind will allow any appliance to work I would guess. It certainly did mine :).
Now am grinding finer each time to possibly find a sweet spot at a more tastier fineness level.
gib123 Senior Member Joined: 14 Apr 2009 Posts: 1 Location: Vancouver Expertise: I love coffee
Posted Tue Apr 14, 2009, 9:06pm Subject: Re: Using a Siphon Coffee Maker
Well, the method used on the review is very different from the Chinese method. The coffee would often times be too bitter and sour when you brew for such a long time. For the best flavors, we use single-origin beans, not blended. Most of the roasts are lighter. Mostly Medium or City Roast. After years of experimenting, my teacher believes that 50 seconds would be the best brewing time using a butane liter and turn to low fire after injecting the upper pot. The grinded coffee bean powder would be dump right after all the water is sucked to the upper level, but not put into the top pot prior to brewing. About 14grams for 3 cups extracts more flavors. Feel free to e-mail if anyone wants to further discuss the beauty of siphon coffee maker. It is believed to make the best coffee by lots of professional coffee lovers. Most tend to prefer Siphon over Espresso. Very interesting, eh?
Posted Sat May 2, 2009, 12:46pm Subject: Re: Using a Siphon Coffee Maker
Mark,
I enjoyed the Ciphon Coffee Maker how-to. I got a Cory DRL/DRU 6 or 8 months back (as well as a Cory stainless steel model with metal filter). Both models I own have rubber gaskets. I'm trying to pickup a "rubberless" model. Ebay has a Cory DIL / DIU for auction right now. I have done some research the past few months on Corys, but have not heard of this one. Sounds like there's disagreement whether this one is actually rubberless or not. Does anyone out there know for sure??? Does anyone have experiences using a DIL / DIU they could pass on.
Thanks--Carl (Note: this is a great site. I just joined, and this is my first post.)
proshot04 Senior Member Joined: 7 Apr 2008 Posts: 9 Location: Lansing IL Expertise: I live coffee
Espresso: Rancilio Silvia Grinder: MACAP MC4 Doserless/ Solis... Vac Pot: Yama Tabletop 5 Cup Roaster: i wish
Posted Sun May 17, 2009, 12:18pm Subject: Re: Using a Siphon Coffee Maker
Great how to really helped me get the best out of my Siphon brewer, also i am not sure if u noticed but there is a typo in the article in the section: What Kind of Filters Exist for Siphon Coffee Makers, under: Metal (non mesh). you repeated cup of twice "easiest filter to clean, and still brews a great ---cup of cup of coffee-- "
Posted Tue Jul 21, 2009, 5:47pm Subject: Re: Using a Siphon Coffee Maker
Mark hi,
Great article! However, I'm somehow confused with the process description: "As it heats up, some of the water is converted to a gas - water vapour. ...." I believe that water converts into gas (vapourize) at 100 C which is its boiling temperature. You say it converts to gas but does not boil.... how come? Am I missing something?
My humble explanation is that following one of the basic physics laws PV/T=C (Pressure multiplied by Volume and divided by Temperature equals Constant), it is the Pressure in the low bowl that pushes the WATER to the top when increasing the Temperature (Volume remains constant). Water goes from the lower to the upper bowl without converting to gas...
Posted Tue Jul 21, 2009, 6:38pm Subject: Re: Using a Siphon Coffee Maker
Ahh, gotta love Boyle's law.
Hm, water boils at 100C at sea level. It begins to vaporize lower than that. So, the gas is at the top of the lower globe, and the funnel part of the upper globe is below the water level on the lower globe. So, when the temperature increases the gas expands in upper part of the lower globe, the only way for the water to exit is through the tube up to the upper globe, which pushes that hot water through the coffee grounds.
Rawman the Expobarbarian.. AKA the Original Jon R.
Posted Wed Jul 22, 2009, 3:06am Subject: Re: Using a Siphon Coffee Maker
You would be wrong. The higher the temperature the faster the vapourisation reaching a max at boiling point.
Perhaps a better word is evaporation rather than vapourisation. It rains a lot is Scotland, but the puddles do eventually evaporate even with our current temp of 19*C.
You will also note that when you heat water or take a bath or shower steam rises from the water at a temperature well below 100*C.
Posted Wed Jul 22, 2009, 3:22am Subject: Re: Using a Siphon Coffee Maker
sergio_kuse Said:
My humble explanation is that following one of the basic physics laws PV/T=C (Pressure multiplied by Volume and divided by Temperature equals Constant), it is the Pressure in the low bowl that pushes the WATER to the top when increasing the Temperature (Volume remains constant). Water goes from the lower to the upper bowl without converting to gas...
You are along the right lines but your though process is skewed. Heating water in an eclosed volume causes the water to vapourise there by increasing the pressure in the lower chamber. Continue heating and the pressure exerted by the increasing amount of water vapour in the enclosed lower chamber eventually overcomes the resistance offered by the filter and atmospheric pressure and the water will be forced up into the upper chamber.
In short the increase in pressure in the lower chamber is a result of the increasing amounts of water vapour from heating the water to higher temperatures until eventually the water boils.
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