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See what makes this great is the way he takes so much care in it without being pompous or pretending that this is "the best way" to make coffee. Sometimes part of the enjoyment is doing it the more difficult way, then you're more invested in the result.
I personally hating baristas who make things seem more complex or harder than it really is. This is a very easy brewing method. Of course it can be more or less perfected, but this guy is adding so much FLUFF to make it seem more complex. Things like the part of the chain for bubbles to form and it not exploding (W T F?! Yeah, right dude.). He's commenting on boiling water (wow, that sure is complex). "You dont wanna seal it too hard" - literally pretty much not possible. You would press it so hard then that you would crush the brewer and throw boiling water everywhere lol. Dont worry about a too-hard-seal! :P Other than that, nice video and an even nicer brewing method. I will take issue with his crazy short brewing time tho, that coffee looks (and likely is) way too bland for my taste.
I really don’t get espresso and how ppl could enjoy it. But then again a lot of ppl enjoy whiskey, so I might be the one with taste anomaly. Or maybe I just haven’t found a good barista yet. Nevertheless, whiskey is shit tho 😁
it`s crazy to see what a pseudo-science coffee became in countrys that usually do SHIT coffee! The very first thing that is totally wrong with this guy: his cups are kept the wrong way on the machine, they have to be stored upside down, so the cups heat up themselfes. NOBODY in Italy puts hot water in a coffee cup to warm up the cup, because, there simply enough wouldn`t be time for this nonsense!
Many of you commenters are missing the point. It's not about time, convenience, price, etc. It's about trying new ways of making something and thus finding new flavour profiles and nuances in the coffee. Aside from that, experimenting with new techniques is just simply part of keeping your passion for brewing alive. Maybe you don't really care much about what you drink and how it's made; but a lot of us others do.
what makes me sad is that all the people dying of hunger in Syria can never make this in their bunkers...send them all ur stupid coffee lab and the money to get those tattoo sleeves, that will make the hem and the world a better place
It's no more trouble and less time than a moka pot or french press, and you can buy a coffee siphon on amazon for 50 bucks. I don't know why the commenters here are so offended by this coffee brewing method.
Because someone left this link on a reddit thread to make a point about hipsters being pretentious so now people are going to aggressively try and make fun of a coffee machine. Sure, the guy in the video could very well be a pretentious hipster, but I also have to imagine that the coffee does taste better if people are willing to go thru such an arduous process to make a cup of coffee.
Yeah I imagine it doesn't actually take much longer to make than a drip coffee pot actually. But with a drip machine you set it and forget it, so you can do other stuff, whereas this one you have to stay by the equipment and work with it.
*8am:* Customer - _"1 coffee please!"_ *8am:* Syphonista - _"Coming right up!"_ *10am:* Syphonista - _"Now we let it saturate, as you can see from the prestiguous coloring it gives, it lets you know it's almost done"_ *1pm:* _"....... and here is your coffee!"_
Someone gave me a siphon as a gift. People can knock on this, but I when I brew my usual coffee with it, it tastes different and is smoother. I don't use it often because it's a lot of work, but it makes better tasting coffee.
The main difference is that you're using a felt or paper filter instead of a metal mesh. Even the most expensive professional grinders cannot grind coffee without some variation in grind size. Using a laser diffraction machine, we can tell that most coffee put through an EK43 on the coarsest setting still has nearly 4% of the volume of the ground coffee consisting of particles in the range of 20-50 microns. These particles will not be filtered through a metal mesh but they will be filtered through a felt or paper filter. The term he uses to describe syphon coffee as a "crisp clean cup" is in reference to what a lot of people refer to as the "mouthfeel" of the coffee. In a traditional french press, your metal filter will allow a lot of those 20-50 micron particles to escape through and into your cup of coffee. Some people find this enjoyable while others do not. The act of using a paper or felt filter allows you to filter out *all* the coffee, even those microscopic particles. This results in non-colloidal cup of coffee that will oftentimes not linger on your palette and will have a quick finish. It's simply a different way to enjoy your coffee.
@@jaiguru9538 I agree, its BS how he talks about it. But I still like my siphon, just for the fun process, it feels like im at a chem lab, and I love how it looks. But yes, this guy is a total douche about it.
