16-20 freshly ground (medium) coffee to taste. Lighter roasts work well for this method
Rinse the paper filters (if using them) or place the lower filter into the coffee glass- assuming it doesn’t have a fixed filter.
Add the ground over the first filter and give everything a settling shake
Cover the grounds with the second filter- metal or paper
Locate the coffee chamber into the unit as well as the lower part which will collect the coffee
Fill the upper chamber with ice cubes and cold water and then adjust the flow of the tap to 1-2 drops per second. Note that as the tap cools, you may have to readjust it
Check after 30 min and then readjust to 1 drop/second
Wait…for a long time!
Serve with ice/ice cream/milk or as you please!
it’s good to have a “dry run without coffee is you have not used a syphon before
place the wet cloth filter into the upper chamber and allow the spring to drop to bottom. You will see a hook at the base which hooks over the end of the lower tube
then fill the lower syphon chamber with your hot water
place the upper chamber over the lower chamber, but don’t push it into place. The lower chamber should be dry as it can break in the next step when wet
light the burner and place it beneath the lower chamber on a lowish flame. Just before the water boils, lock the upper chamber in. you will see the water move into the upper chamber now. Turn the flame to very low
Start your timer and add the ground coffee to the upper chamber. Stir with the paddle for 10-15 sec to wet the coffee. Have another stir in 10 or 15 seconds to distribute the coffee again
After another 15 sec, turn the burner off
As things cool, the coffee will move to the lower chamber
Let the coffee cool for a few minutes (decant to another container if you like) and then enjoy!