Siphon Coffee: Definition, How It Works, Brewing, and Buying Guide

Siphon coffee is a vacuum brewing method that uses heat, pressure, and vacuum to brew coffee. Siphon coffee originated in the 1830s when Loeff of Berlin patented the first siphon coffee brewer in 1830. A siphon coffee maker, or vacuum coffee maker, brews coffee by using pressurised water vapour between two glass chambers. It features a globe-shaped lower chamber, a cylindrical or funnel-shaped upper chamber, a handle-and-clamp system, and four main parts: bottom chamber, upper chamber, filter, and rubber or silicone gasket.

Siphon coffee is a clean, bright, and smooth flavor with balanced acidity, mild bitterness, and rich fruit, berry, and chocolate notes. To make siphon coffee, fill the lower chamber with 300 ml hot water, heat until water rises, stir and steep for 1–2 minutes, and remove heat to draw coffee down. For siphon coffee, use a medium to medium-coarse grind (600–1,000 microns), a 1:15 coffee-to-water ratio (27–30 g per 400–450 ml), and specialty Arabica from Kenya, Ethiopia, Costa Rica, Brazil, or Honduras. Choose specialty brands like Colipse for freshly roasted coffee. Siphon coffee is more complicated to brew, clean, and look after compared to many other brewing methods.

What is Siphon Coffee?

Siphon coffee is a vacuum brewing method that uses heat, pressure, and vacuum to brew coffee in two chambers. The term "siphon" comes from the Greek word siphōn, meaning "tube" or "pipe." In siphon coffee, it refers to the tube-like mechanism that moves hot water between chambers using pressure and vacuum.

Siphon coffee uses a siphon coffee maker, or vac pot, consisting of two glass chambers, a heat source, a filter, and a siphon tube. Siphon coffee brewing uses boiling water to rise and mix with grounds in the upper chamber, then a vacuum draws the brewed coffee back through a filter. This creates a clean and flavorful cup with a smooth texture.

Brewed siphon coffee has clear and deep brown color with no visible sediment. The liquid has a glossy surface and a slightly thicker consistency than traditional drip coffee. Siphon coffee clarity comes from fine filtration, while its color intensity depends on the coffee beans and roast level used. Siphon coffee uses any high-quality beans, but medium to light roasts are ideal for highlighting nuanced flavors and aromas.

The correct pronunciation of “siphon coffee” is SY-fuhn, stressing the first syllable. “Syphon” is pronounced the same, and both words describe the same vacuum coffee brewing method. The terms "siphon coffee," "vacuum brewed coffee," "vacuum infusion coffee," "vacuum pressure coffee," and "vacuum distilled coffee" generally refer to the same brewing method.

Is Siphon Coffee Good?

Yes, siphon coffee is prized by enthusiasts who appreciate its refined brewing style and clean, flavorful taste. People using siphon coffee are often young professionals, millennials, and Gen Z consumers who value gourmet quality, artisanal brewing, and aesthetics. They seek unique flavors and coffee rituals at home or in specialty cafes. Siphon coffee is popular in Japan, the USA, Taiwan, and France. According to Bright Path Research, its unique brewing method is driving a market valued at $1.2 billion in 2024. The market is projected to reach $2.1 billion by 2033. Japan is the top siphon coffee hub, supported by cultural appreciation and competitions like the annual Japan Siphonist Championship and the World Siphonist Championship.

However, siphon brewed coffee is not ideal for casual drinkers, busy individuals, or dark roast fans, as its time-consuming, hands-on brewing and delicate flavor profile don’t suit those seeking quick, bold coffee or who prefer milk and sugar. For individuals with high cholesterol or heart conditions, avoid siphon coffee brewed with a metal filter because it may retain compounds that raise cholesterol. A 2001 study published in American Journal of Epidemiology from Yonsei University found that unfiltered coffee increases total and LDL cholesterol, especially in individuals with high cholesterol, while filtered coffee does not.

What is the History of Siphon Coffee?

The history of siphon coffee traces back to early 19th-century Europe, where the search for better brewing methods produced designs using vapor pressure and vacuum dynamics. The earliest siphon coffee concept appeared in 1827 when German physicist Johann Gottlieb Christian Nörrenberg published “Description of a Coffee Machine” explaining vacuum-based brewing. His work inspired S. Loeff to invent and patent the first siphon coffee maker in Berlin, Germany, in 1830.

The first brewed Siphon coffee with Loeff’s vacuum-based design failed commercially. In 1835, Louis Francois Boulanger patented in France a design identical to Loeff’s, documented in an 1838 French reprint of the 1830 German patent. This prepared the way for innovations as European inventors embraced vacuum brewing.

The siphon coffee maker became popular in the 1840s after Marie Fanny Amelne Massot, known as Madame Vassieux, patented an improved version in 1841. Her design featured ornate metal crowns and balloon-shaped borosilicate glass vessels. However, her design was adapted by others, and in 1842 Jean Baptiste Augusta Fortant patented an identical version with an auto-extinguishing oil lamp to improve safety and usability. That same year Jean Baptiste Augusta Soleil refined the design using inspiration from Nörrenberg’s earlier work.

Independently in 1840, James R. Napier introduced the Napierian Coffee Machine in Scotland and earned recognition from the Institution of Mechanical Engineers in 1856, despite leaving it unpatented. The siphon method resurged in the early 20th century when Silex launched a durable Pyrex glass model in 1915 in the United States, making home brewing accessible. Today siphon coffee thrives in Japan as brands like Hario and Yama Glass refine its design, combining traditional aesthetics with modern heating elements such as halogen burners.

What is Siphon Coffee Maker?

A siphon coffee maker, or vacuum coffee maker, is a brewing device that uses pressurised water vapour in two chambers to extract coffee. A siphon coffee maker features a stylish design with a globe-shaped bottom chamber, a cylindrical or funnel-shaped upper chamber, and a handle-and-clamp system resembling a crane to combine function with artistic form.

A siphon coffee brewer consists of four primary components listed below.

1. A bottom chamber typically made of borosilicate glass for holding water.
2. An upper chamber for coffee grounds, also usually borosilicate glass.
3. A filter.
4. A gasket, typically rubber or silicone, to ensure an airtight seal between chambers.

A siphon coffee maker weighs 1.2–1.3 kilograms, with HARIO’s model at 1320 grams. Electric versions have wires and use electric heating, while traditional versions use alcohol burners and contain no electrical parts. A typical siphon coffee maker is about 27 to 33 cm (10.6 to 13.0 in) tall, holds around 360 to 400 ml (12.2 to 13.5 fl oz) of water, and brews 1 to 3 cups of coffee depending on its size.

The following table outlines key specifications and design features of siphon coffee makers, including their dimensions, capacity, materials, heat source compatibility, and other functional characteristics.

Does siphon coffee maker need filters? Yes, it uses a spring hook, mesh screen, and cloth filter, with some models allowing paper or metal options. Filters remove grounds and influence flavor. Paper filters can work with a siphon if paired with a model-specific paper filter adapter.

How Does Siphon Coffee Maker Work?

A siphon coffee maker works by using vapor pressure and vacuum dynamics to brew coffee through a process that combines physics and chemistry. The siphon brewing process begins by filling the bottom chamber with water pre-heated to 175–185°F (80–85°C) to speed brewing. The upper chamber holds coffee grounds and uses a filter and gasket to ensure an airtight seal with the bottom chamber. The brewer ignites the heat source to heat the water in the bottom chamber.

Siphon coffee maker heats water toward boiling, creating vapor pressure that forms bubbles and increases pressure in the bottom chamber. This pressure forces water upward through a siphon tube into the upper chamber, leaving some water and vapor in the bottom flask to maintain pressure. The siphon coffee gasket ensures no pressure loss, and the water saturates the upper chamber, stabilizing at 195–205°F (90–96°C) for coffee extraction. At this stage, the barista does not add coffee grounds yet, though some add them early to pre-wet as the water rises.

Once most of the water reaches the upper chamber, medium-coarse coffee grounds mix with it, and stirring with a bamboo paddle or spoon promotes even saturation and extraction. The coffee brews in the upper chamber for 1–2 minutes while the heat source maintains a consistent water temperature. After brewing, removing the heat source causes the bottom chamber to cool rapidly. As it cools, water vapor condenses in the bottom flask. This lowers pressure and creates a vacuum that pulls brewed coffee through the siphon tube and filter, separating it from the grounds and leaving the spent grounds in the upper chamber.

The brewed siphon coffee collects in the bottom flask, ready to pour, while the upper chamber with only the grounds can be removed for cleaning. Siphon coffee takes about 2 to 3 minutes total. Brewing lasts roughly 1 minute 10 seconds, followed by a 1-minute drawdown after removing heat. The siphon cools enough to remove grounds safely about 2 to 3 minutes after brewing ends.

What Does Siphon Coffee Taste Like?

Siphon coffee tastes clean, bright, and smooth with a delicate yet full-bodied flavor profile highlighting rich notes of fruit, berries, and chocolate. This brewing method creates a crisp, clear cup with balanced acidity and mild bitterness, delivering an intense taste unlike French press or pour-over methods. Siphon coffee provides a light but rich body and an elegant aroma that attracts those who desire a refined and vibrant coffee palate.

Siphon coffee can be strong but usually brews a balanced, full-bodied cup with refined flavor and smooth mouthfeel, not necessarily more intense than other methods. The flavor profile of siphon coffee is influenced by bean origin, roast level, grind size, brew temperature, and extraction time. Coffee beans from Ethiopia, Kenya, and Central America suit siphon brewing because their bright, fruity, and floral notes are amplified by the method. Light to medium roasts from these regions preserve clarity, balance acidity, and highlight nuanced flavors in the final cup.

How to Make Siphon Coffee at Home?

To make siphon coffee at home, follow the eight steps below.

1. Prepare the filter by soaking it in water and securing it in the siphon's top chamber, hooking the chain to the glass tube's bottom.
2. Add water to the bottom siphon bulb by filling it with 300 ml of water. Start with hot water to speed up the brewing process.
3. Assemble the siphon by nesting the top chamber into the bottom, ensuring a good but not airtight seal.
4. Heat the water by placing the siphon assembly over a heat source. As it heats, steam pressure pushes water through the tube into the upper chamber.
5. Add coffee grounds once water reaches 90-95°C (190-200°F) in the upper chamber. Use 20-25 grams of freshly ground coffee with a medium-coarse grind similar to sea salt.
6. Start brewing by stirring gently to saturate coffee grounds evenly with a spoon or paddle. Let the coffee steep for 1–2 minutes, stirring once or twice.
7. Remove heat to create vacuum by taking the siphon off the heat source after brewing. Cooling in the lower chamber forms a vacuum that pulls brewed coffee through the filter into the bottom chamber.
8. Serve the coffee by removing the top chamber after it siphons back down. Pour from the bottom chamber and enjoy.

What is the Ideal Grind Size for Siphon Coffee?

The ideal grind size for siphon coffee is medium to medium-coarse, typically between 600 and 1,000 microns. In siphon coffee, "grind size" refers to how coarse or fine the coffee beans are ground. Grind size affects extraction speed and flavor. It looks like regular sand, coarse enough for steady water flow without clogging. Finer grinds cause clogging and bitterness, while coarser grinds fail to extract enough flavor. Using a quality burr grinder is the best way to get the consistent, medium grind needed for siphon coffee.

What is the Ideal Coffee to Water Ratio for Siphon Coffee?

The ideal coffee-to-water ratio for siphon coffee brewing is 1:15, or 27–30 grams of medium-fine grounds for 400–450 ml of water, yielding 350–400 ml brewed coffee after retention and evaporation. The upper chamber of standard siphon brewers holds 30–35 grams of ground coffee, with 27–30 grams optimal for balanced extraction.

What are the Best Coffee Beans for Siphon Coffee?

The best coffee beans for siphon coffee are freshly roasted, specialty grade Arabica from Kenya, Ethiopia, Costa Rica, Brazil, and Honduras. Medium to light roasts work well as they preserve delicate flavors, balanced acidity and brightness. These characteristics enhance cup balance and clarity when brewed with siphon devices like Hario or Yama makers. Beans such as Tazanian Peaberry from specialty coffee brands like Colipse Coffee can elevate siphon coffee by offering unique flavors. A consistent grind and good water control with equipment like the Baratza Encore ESP ensure proper extraction and brewing sophistication.

Where to Buy Coffee Beans for Siphon Coffee?

You can buy coffee beans for siphon brewing from specialty coffee roasters, online coffee retailers, or local coffee shops. Choose freshly roasted beans, preferably single origins from East Africa or Central America for bright and complex flavors. Many online stores like Colipse Coffee offer light to medium roasts ideal for siphon brewing. Colipse coffee beans for siphon brewing cost between $20.99 and $27.99 per bag, depending on origin, roast level, and size. Prices apply to whole bean options suited for siphon brewing, with sizes from 12 oz to 5 lb. All beans are roasted to order and ship free across the United States.

What are the Popular Siphon Coffee Maker Brands

The following list shows six popular Siphon coffee maker brands.

1. KitchenAid Siphon Coffee Maker
2. Bodum Vacuum Coffee Maker
3. Pebo Vacuum Coffee Maker
4. Yama Siphon Coffee Maker
5. Hario Siphon Coffee Maker
6. Cory Vacuum Coffee Maker

How Does Siphon Coffee Compare to Other Brewing Methods?

Siphon coffee differs from other ways of brewing coffee by using a vacuum system to immerse coffee grounds in water, creating a clean, flavorful cup with rich aroma and smooth texture. This method offers a theatrical, precise brewing process that highlights coffee’s delicate nuances, unlike faster or more versatile methods like AeroPress or pour-over. Siphon coffee provides a balanced, full-bodied flavor with a brewing experience that combines art and science.

What is the Difference between Siphon Coffee and Pour Over?

The main difference between siphon coffee and pour over is the brewing method. Siphon uses heat, pressure, and vacuum to fully immerse coffee grounds, creating a clean, balanced cup with enhanced body. Pour over relies on gravity to pass water through grounds, producing a brighter, lighter-bodied coffee.

What is the Difference between Siphon Coffee and French Press?

Siphon coffee and French press differ in filtration and clarity. Siphon uses vacuum filtration for a clean, bright cup without sediment. French press uses a metal mesh filter for a heavier body and more oils, but with some sediment in the brew.

What is the Difference between Siphon Coffee and Espresso?

Siphon coffee and espresso differ in brewing method and flavor. Siphon coffee uses heat, vapor pressure, and vacuum for a clean, aromatic, smooth cup. Espresso uses high pressure to push hot water through finely ground coffee, producing a concentrated, rich shot with crema.

How To Clean Siphon Coffee Maker?

To clean a siphon coffee maker, start by disassembling all parts after brewing, rinsing them with warm water, and gently scrubbing with a soft brush. Remove coffee oils using mild detergent or a coffee-specific cleaner. Rinse thoroughly, dry completely, and store assembled loosely to prevent odors or mold.