Liquid crack. Life-restoring goodness. Don’t engage without… However you view your morning cup, you’re stuck living in a world where third wave coffee has brought an entirely new jargon onto your local shop’s menu. Don’t be that guy who assumes a long black is “basically filter.” We’re here to help you talk coffee like a boss and then be able to find your favorite pour in London.
What is it: Also known as the Vacuum Method, syphon coffee is made using vapor pressure though the changing of temperature. The water gets pushed first up through the filter by the increase of temperature. The ground coffee is then introduced and, after less than a minute brewing time, removed from the heat source. As the lower chamber cools, the air pressure changes and the coffee is pulled through the filter creating a coffee that’s super crisp and delicate.
Where to get it: While you might be tempted to look in a chemistry lab, you can actually watch the magic happen over at Prufrock on Leather Lane. They take things pretty seriously over there, even running a coffee academy for people who really want to jump in with both feet.