The Siphon Brewer is a clever device that prepares an exceptional cup of coffee with a potent aroma and clearly a real treat! Vacuum brewed coffee was invented in France in the 1840s and became very popular in the United States around the middle part of the 20th century. This brewing method undeniably produced the best tasting filter coffee, but it lost favour in the convenience-obsessed America of the 1950s and beyond. While other parts of the world continued to use vacuum brewers (most notably Europe and in Asia) the U.S., percolation, auto drip and instant coffees gradually replaced vacuum brewing use, bringing super convenient (yet also super bad tasting!) coffee to the American breakfast table. Today, quality coffee is making a major comeback in North America and, as a result, people are starting to use vacuum brewers again. The vacuum technique of brewing coffee at perfect brewing temperatures ensures a perfect cup. And the way it makes the coffee! Everyone who sees a vac pot in action is enthralled by the process. You will be, as well. Personally this is my favorite!
Note: When using the filter for the first time it is important to soak it in boiling water for one minute.
Measure and grind coffee beans for use in the siphon coffee maker. 5 heaping of the measuring spoon supplied with your siphon about 40grams of coffee grinds
Install the filter in the upper globe of the siphon coffee maker. Pull the chain through the vessel and hook it to the bottom of the siphon. Set aside.
Fill the lower globe of the siphon coffee maker with pre -boiled-heated water, then place the upper globe on the lower globe. Activate the heat source (which may be a butane burner, alcohol or mythol hydrate burner). Water vapour will push the water from the lower globe into the upper globe.
Please read note ** below before continuing to this next step. Once the water rises up into the upper globe pour in the grinds and using a paddle or wooden spoon, quickly mix coffee grinds and water in the upper globe. Stir the mixture to create a whirlpool effect.
Remove the paddle and allow the saturated coffee grounds to steep for at least 45 to 50 seconds.
After 44 to 50 seconds, give it another stir with the paddle to saturate the grinds into the water. Then, turn off heat source and move the stand away from the heat source. The fluid in the upper globe will drain into the lower globe, producing brewed coffee. The brewing cycle will take anywhere from 45 to 90 seconds.
After the lower globe fills with coffee, remove the upper globe containing the sediment.
Using the stand as a handle, pour the brewed coffee into a mug and serve hot.
After every brew rinse and clean clothes covered filter with a soft toothbrush or brush and then rinse thoroughly. Place it in a sealed container filled with water and store the container in the refrigerator.
If used daily, once a week soak filter in hot water with baking soda and a dab of vinegar for 10 minutes, then rinse and put back in water filled container in the fridge. Once a month boil your filter for 3 minutes.
Clothes filter can be used for up to 1 year, if properly taken care of. When filter is worn replacements are available, http://www.happygoat.ca
**Note: If water in the upper chamber is boiling before you pour the grinds in give it a quick stir to release some of the heat. If you are using a butane burner lower heat as the water rises in the upper chamber. If you are using alcohol burner then make sure the wick is not to high and not too short, you may have to play with it a bit until you get it right. Please read step 4
Home Roasting can be fun and its easy to do as well. There are different ways to roast and the method you end up choosing should be influenced by how much coffee you consume. To get started I would recommend using one of these methods;
The Popcorn Popper,(Fluid Bed Roasting) if you don’t have one in your cupboard you can purchase one second hand at a thrift store or buy it brand new at a hardware store for really cheap.
Stovetop Popper, Cookie sheet in the oven. These methods are can create a less even roast and do require some technique to get good results, So lets stick with the air popper method.
What You Need:
A hot air popcorn popper (Not all air poppers are recommended for roasting coffee.)
A big bowl to catch the chaff, a big spoon, a metal collander (or 2, aluminum is best) for cooling.
An oven mitt
Here is a list of some models that work well:
West Bend Air Crazy West Bend Poppery II (1200 watt model) – a preferred model Popcorn Pumper Toastmaster 6203West Bend Air Crazy Presto Poplite (Model #s 04820*, 04821, and 114316) Toastess TCP-388 (also TCP-1)
I highly recommend this method if it’s your first time. Also, it’s easy and can produce a very even roasts from the City Style to the French Style stages.
Used poppers can be found in many thrift stores or rather inexpensively at hardware or department stores They roast quickly, but usually only 3-4 ounces at a time.
Instructions Popcorn Popper:
Set up your popper in a well ventilated place near a kitchen exhaust fan or window. Good idea to have strong overhead light so you can look down into the popper chamber to accurately judge the roast as it progresses(refer to roasting chart). Have all your supplies within reach.
Use the same amount of coffee in the popper that the manufacturer recommends for popcorn. 4 oz. is the maximum, or 2/3 to 3/4 cup.
Put the plastic hood (including butter dish) in place, and a large bowl under the chute. If possible put your popper by the sink so it blows chaff right into the basin. Turn it on.
Watch for the smoke, should have a nice fragrant smell. The “first crack” of the beans should occur within about 3 minutes. Then wait another minute, start monitoring the beans closely for desired roast color by lifting out butter dish and looking into popping chamber, or, I prefer, smelling the smoke and listening to the crackling(this takes a little practice though).
Approximate time for a lighter roast should be around 4 minutes, full city roast around 5, and darker roasts closer to 6.5 minutes. Roasting style develop quickly so pay attention. Important to pour the beans out of the popper when they are a slightly lighter than the color you desire, since roasting continues until beans are cool.
Stir or shake beans in metal colander with a large spoon or toss between 2 colanders until they are warm to touch. You may need oven mitts for this oven gloves which can buy at any hardware store. If possible you mat want step outside to speed up cooling.
It’s best to keep coffee out of direct light (and to not store in a fridge or freezer) best to store in an airtight glass jar, but with a fresh roast, wait 12 hours before you seal the jar tightly; it needs to vent off C02.
Warm, fresh roasted beans are wonderful, but the coffee attains its peak 4 to 24 hours after roasting. When you open that jar in the morning, you will know what fresh coffee truly is
Trouble Shooting: Roasting in a popper is a DIY (Do It Yourself) venture – so you will have to assess your own situation and make accommodations accordingly. Some of the most common issues are:
Popper roasts too fast – Each popper can run differently – and some can run very hot when brand new. To fix this issue use an extension cord between the popper and the wall outlet – by doing this you will be reducing the voltage slightly which will make the popper run slower.
Popper roast too slow – Try a different outlet. Sometimes if you are running a major appliance on the same circuit, this will limit the voltage. Ambient air temperature has a major impact on roasting performance as well – so if you are roasting outdoors, try to move inside or at least to a sheltered area.
Popper never gets hot enough – Some poppers are underpowered, or too old.
Popper gets hot, but beans do not roast – Batch size is very important: in a hot air popper, you need enough beans to block the hot air. Too small a batch, the hot air blows right past them and the beans will not roast.
And yes Happy Goat Coffee will sell you Raw Coffee Beans