This article is to learn the basics of how to use a siphon, for beginners. If you’ve already done a few brews, but are having some trouble using your Siphon coffee brewer, I suggest reading: “Having trouble with your Bodum Pebo Siphon Pot?“, which may help you find out where you’re going wrong.
A few weeks ago, I purchased a Bodum Siphon coffee pot. I had some trouble at the beginning, but now I’ve got the hang of it. I thought I’d write this article to save you some time and teach you how to properly use it.
Using the Bodum ‘Pebo’ (aka Santos) siphon brewer:
- TIP: To speed up the process, boil some water in a kettle. Use any extra hot water to preheat your coffee mug.
- Grind some fresh coffee beans.
- Measure the coffee grounds by using the provided scoop, putting them into a clean, dry container. The size of the scoop matches the number of ‘cups’ marked on the side of the Pot. 1 cup = 1 scoop. Of course these are measuring cups, NOT coffee cups. For a large mug of coffee (think Starbucks mugs) you’ll want at least 4 “cups”, which means you’ll need 4 scoops of coffee. Be precise: No more, no less!
- Make sure the Pebo pot is DRY on the bottom. It could crack if heat is applied when it’s wet.
- Place the filter into the top portion of the Pebo. Pull the chain until the spring hooks under the bottom lip of the tube.
- Pour the water (preheated or not) into the Pebo, to the desired level.
- Place only the bottom portion of the Pebo onto the stove. Set to medium-high heat.
- Place the top of the Pebo gently into the bottom on an angle. Don’t seal the rubber ring yet. The surface of the chain will allow the water to boil at a lower temperature, preventing it from “super-heating” which can lead to injuries.
- Once the water starts to boil, push the top part straight down touching only the TOP of the glass (so you don’t burn your hands!). Turning it a little as you do so will ensure a good seal on the rubber ring. If it doesn’t seal the whole process won’t work, so be SURE.
- Almost immediately the water will slowly move up into the top portion.
- Most of the water will go up. If it ALL does, take it off the heat or the bottom glass may crack. (It’s never happened to me, but I’m told it’s possible!)
- If the water stops going up, or worse, starts going back down: Crank up the heat a notch to get it *just* boiling.
- You will want the water hot, but NOT extremely hot. I repeat: NOT EXTREMELY HOT, or you won’t have the suction you need to pull it back down through the filter.
- If temp is too high, turn the heat to LOW (but not OFF) and give it a stir with something. I’m told that bamboo is the best as it absorbs little or no heat. I use wooden chopsticks. This will help to lower the temperature slowly.
- When you’ve go the temp just right, pour the coffee into the top and stir to mix it with the water.
- Turn the heat to LOW.
- Wait 45 to 60 seconds. Stir the coffee again and remove the pot from heat. (Turning off the stove, of course.)
- Wait for the coffee to drain slowly back into the lower pot.
- When it’s nearly done, there’ll be a small burst of bubbles. When they’re done, it’s time to pull the top part off. Pulling on a slight angle will help break the rubber seal. It should travel with the top part. Remember that the filter has the ‘hook’ at the bottom of the tube! Be careful when you pull the top off. If the spring gets released, you’ll make a mess.
- Place the top in the provided stand.
- IMPORTANT: Let the coffee sit for about 5 minutes before drinking. If it’s too hot, you won’t taste the wonderful flavour. It just tastes HOT.
- Preheat your coffee mug with hot water from the kettle. Failing to do so may make the coffee taste sour.
- Pour the coffee into your favorite mug and ENJOY.