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Drinking vs. Tasting: Syphon Silliness
It's been noted by some -- Charles Babinski of Intelligentsia Coffee & Tea, for one -- that the Central and South American coffees seem to give off a particular sweetness when brewed properly in a syphon. This stands in contrast with other brewing methods that don't seem to coax out the same level of exhilarating sweetness, be they press pots or pour-overs, from the exact same coffees. It's observations like these that make the world of coffee so intriguing and alluring; the constant cat-and-mouse game played by baristas and roasters and farmers alike to capture, in a demitasse or a diner mug, the very best and most delicious flavors is a demanding game that never seems to grow stale or lose its charm.