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Drinking vs. Tasting: Syphon Silliness

Written by Letoto on Nov 12th, 2009
Why does a light-roasted, natural-processed Ethiopian often give off a great deal more of the herbal bitter notes, rather than the fruited notes foretold by the dry and wet aromas, when brewed in a syphon? This is one of those brewing conundrums that has been sitting around in my head for several months now. Take a batch of roasted coffee and brew it in a press or in a pour-over, and bam! you get tons of berry notes all up in your retronasals, you know? But just as often as not, that same roast will yield a syphon pot that is...just...lacking.
coffee science
coffee tasting
siphon

Save Big with Bobby Bunsen: 20% off Siphons and Burners!

Written by Chris Elliott on Mar 27th, 2013

Robert Bunsen's birthday deal: sale on siphons and butane burners

Ten score and two years ago, little Bobby Bunsen was born. To a nearly neanderthal society he introduced the Bunsen burner, delighting chemists and 19th-century hipsters all over Germany. More than 200 years later, the legacy of Robert Wilhelm Eberhard von Bunsen lives on. We're celebrating Herr Robert's birthday with deals on the coffee gear we know he'd be proud of.

deals
siphon

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