Sigh, it’s times like this I wish I drank coffee…

In practice I’ve noticed you need to be pretty careful, because if you accidentally bump anything while you’re brewing, the rod will jump around and a bunch of grounds will make their way down.

For the most part though, it’s been pretty clean, though I think you do need to be careful how fine you grind, but my experiments have all been at or around “french press” grind levels and I haven’t got stacks of sediment in my brew.

I kinda like the idea of the coffee only touching glass the entire time, not sure how a cloth filter would affect the taste… but then lots of people swear by them.

Kam: I’ve yet to give the Vue De Monde bouillabaisse a try, but I think some tea infused salmon would be pretty cool to try in it… if somewhat awkward. Though i’m determined to get the coffee up to standard first.

Ian: Yeh I see a lot of people using the Hario, it seems like a more practical choice in terms of design if you’re really into the vac pot method. The Cona, whilst great looking, is a little unwieldy to try any of the tricky moves I’ve seen in other syphon coffee demos, but I can still vary a good deal of the parameters I guess.

It seems like the Clover generated all this interest in brewing as an art form, and then when they suddenly disappeared after Starbucks bought them out, people wanted that alternative method, and started looking into Vac Pots as a way to deliver the clean flavours brewed at stable temperatures. I think it’s great too, the more appreciation there is of the actual coffee the better… I don’t think espresso necessarily delivers the same appreciation of the actual origin qualities as this kind of method does.

Sounds like you’ll have to have a setup in the new cafe then ? :)

Most of the online chatter points towards a medium/fine grind and similar parameters to what you have been playing around with (and, i should add, makes for a fantastic cup!).

This figures I suggested represent how i’m now best enjoying syphon, after talking with Luca who attended Meiko’s (Japanese Syphon Champion)syphon workshop @ st ali, and what she was doing.

I should also point out, that like most things coffee, parameters are blend/SO specific, and will always be changing. Just thought I’d shoot through an alternative.

There really seems to be a resurgence of alternate brewing styles at the moment, it’s great. I only hope we start to see some dedicated cafe’s helping to puch things forward also.

Happy Brewing!!