Siphon brewer

Tabletop or stovetop

Widely documented

Tabletop with a stand

The two chambers hang from a stand over a separate burner. This is the classic format and the one made for the table rather than the kitchen.

Stovetop

The lower chamber is a flat-bottomed vessel that sits on a hob. There is no burner to buy or refill, but the hob must be compatible with glass and may need a diffuser; the maker's instructions decide.

Electric

A powered base with its own element, sometimes with automatic control of the heat. It removes the open flame and much of the judgement.

Choosing a burner for a tabletop siphon

Tendency, not a guarantee

Tabletop siphons are often supplied with a small alcohol lamp. It works, but it is slow and its flame cannot be adjusted much, so many owners replace it. A refillable butane burner is hotter and adjustable. An electric halogen or infrared heater gives the steadiest, most controllable heat and is the usual choice in cafés that serve siphon coffee.

Whatever the source, starting with water that has already been heated in a kettle shortens the wait considerably and reduces the time the glass spends over a flame. Use only a heat source the maker lists for the brewer. With an alcohol lamp, never move it or top it up while it is lit, and put it out by covering it.

Cloth, paper or metal, and the upkeep each brings

Widely documented

The traditional filter is a disc of cloth tied over a metal frame, held in place by a spring and chain hooked to the bottom of the tube. Cloth gives a clean cup with some of the oils left in. It also needs care: rinse it thoroughly after each use, and either keep it submerged in clean water in the fridge or dry it completely, so it does not sour. It is replaced when it stains or slows.

Adapters exist for paper discs, which are thrown away after each brew and give the cleanest cup, and for metal filters, which need only rinsing and let the most through. If the cloth routine is the thing that would stop you using the brewer, choose one of those.

Handling hot glass safely

Widely documented

1. Check the glass for cracks, chips and deep scratches before each use, and do not use a chamber that has one.
2. Dry the outside of the lower chamber before heating. Water on the outside of hot glass is a common cause of cracks.
3. Never heat the lower chamber empty. Once the water has risen it is nearly empty, so keep the heat low and brief at that stage.
4. Keep hands and face away from the lower chamber while it heats. Water can boil suddenly and spurt.
5. Seat the upper chamber gently and do not force it; the rubber seal should hold it without pressure on the glass.
6. When the coffee has drawn down, hold the brewer by its handle and ease the upper chamber out by rocking it gently back and forth, not by pulling or twisting. Stand it in its holder. Both chambers and the stand are hot, so use a cloth or a glove on anything but the handle.
7. Keep hot glass away from anything cold or wet. Do not wipe it with a damp cloth, stand it on a wet surface or rinse it until it has cooled.

Replacement chambers and seals are sold for common models. Check that spares are available for the one you choose, because the upper chamber is the part most often broken.

Simpler ways to a similar cup

CoffeeHQ explanation

• Pour-over dripper — A similarly clean, aromatic cup from equipment that costs little, cannot shatter and is rinsed in seconds.
• AeroPress — Full-immersion brewing through paper, as in a siphon, without heat sources, glass or any real cleaning.

What to do next

• How to brew with a siphon — The cycle step by step, with timing, stirring and the draw-down.
• Siphon vs pour-over — What the extra effort does and does not change in the cup.
• Cloth coffee filters — More on how cloth filters behave and how to look after them.
• Become a barista — A structured programme from dose and grind through milk, drinks and maintenance.