The most theatrical way to make coffee!
With a visible flame and a heated base with a red light, the syphon is a very favoured choice for catering or in experiential coffee shops.
So how does it work?
The syphon is created from two glass globes, connected by a filter. The water is pushed upwards into the hopper by the heat and reaches a semi-gaseous state, at which point the coffee is added. The infusion is stopped by turning off the heat, and the coffee filters back down to the lack of pressure. It produces an extremely smooth cup!
The syphons represent the know-how of Hario, they are designed and manufactured in Japan.
Did you know?
The first patent for a syphon was French and was filed in 1837 by a woman: Jeanne Richard.