Siphon coffee: what a luxury. When I have enough time, I love making it at home. Usually, as the title of this blog suggests, it happens on the weekends because it’s such a messy, labour-intensive way to make coffee. But it’s also the nicest-looking way that I’ve ever seen coffee made, and it yields such a sweet, delicate drink that it’s totally worth the hassle. It reminds me of Clover coffee, but with a lighter body and more interesting high notes. I love it.
It’s starting to catch on in North America, but I would be surprised if it ever goes beyond the grass-roots stage. Siphon coffee is too messy and time-consuming for most of the larger coffee shops, although there are some curious exceptions. Here in Japan, it used to be the preferred method and is still quite popular. There’s even a siphon competition at the Japanese Barista Championships.
-jer.
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