For as long as I can recall, I’ve always struggled with siphon brewing systems- mainly because the yield from a cloth filter tends to be overwhelmingly refined. Even after adjusting every variable independently and simultaneously, the cup always lacked that luster found in other commonly used brewing methods. However, in both press pots and pour overs, one is limited in reducing the latitude of temperature change throughout the brew cycle, because a constant applied heat source is not possible. Albeit this is where my unrelenting fascination with siphon brewers is rooted- the ability to stabilize temperature. With that being said, the only factor I’ve been unable to change is that which is inherent to each brewing method- the filtration.

My first attempt: Replacement Bodum screen attached between the metal disc and spring grouping.

For this initial brew I used this year’s first batch of Ethiopia Yirgacheffe III (natural processed) which yielded a cup in the middle of what you would expect from a Chemex paired with a press pot. All of the blueberry typically found in a NP Ethiopia was well pronounced while still producing a perceived mouth feel heavy enough to satisfy those who favor full-bodied brews. A small amount of sediment was left at the bottom of the cup, yet far less than I expected. Perhaps this has something to do with the pull of the vacuum, as apposed to the forcing motion of a press pot. The final cup turned out pretty much as I had hoped it would, which reminded me very much so of a cup of Clovered coffee. In all it was a pleasant give and take between a refined/ aggressive cup.

In hopes of counteracting the caffeine, a tasting of three Dogfishhead brews later ensued.

Shark