Siphon coffee

Buy Siphon Coffee / Vacuum Brewer Switzerland

The siphon coffee maker (also known as vacuum brewer, syphon, Cona, Cafetera Vacuum) is one of the oldest and most spectacular brewing methods – invented in the 1830s in Berlin, perfected in Japan. The principle: water in the lower glass globe is heated, the resulting steam pressure pushes the water through a tube into the upper glass globe, where it interacts with the coffee grounds. After 1–2 minutes, the heat source is removed – the vacuum pulls the brewed coffee back down, filtered through cloth or metal filters.

Result: a clear, aroma-concentrated cup with a delicate sweetness, perfectly extracted aromas, and no cloudiness. The brewing process is also a visual spectacle – often celebrated at the table in cafés. Coffee Coaching Club carries 4 active Hario models, from the entry-level Technica variant to the premium Sommelier.

The Hario Siphon Models

Which Siphon for which Setup

Siphon Brewing in Practice

Classic recipe for 600 ml siphon:

1. Weigh beans: 40–45 g (ratio 1:14 to 1:15)
2. Grind size: medium, about filter pour-over grind – not too fine, otherwise the water drains back too slowly
3. Add water: hot water (90–95 °C) in the lower globe saves heating time
4. Light alcohol burner or switch on infrared heater
5. Insert filter into the upper globe and lock the connecting tube into the upper globe
6. Water rises into the upper globe due to steam pressure
7. Add coffee grounds, stir gently
8. Steep for 1 minute, then stir gently again
9. Remove heat source: the vacuum pulls the brewed coffee back down, through the filter
10. Serve: remove the upper globe, serve coffee from the lower glass globe

The total duration is 4–6 minutes. For best aroma results, use light to medium roasts – the light specialty bean class (Wild Peach, Bright Cassis from the CCC range) shows off its fruity and floral aromas particularly impressively in the siphon.

Cloth vs. Metal Filter

Cloth filter (all Hario models): classic Japanese variant. Filters finer suspended solids, provides a softer body, velvety texture. Must be rinsed after each use and boiled after 5–10 brews.

Metal filter (NEXT 600 ml, Sommelier 600 ml): allows more oils and aromas to pass through, clearer fruity profiles. Easier to clean, more durable. Often the preferred choice for specialty beans with high aroma demands.

Service in Switzerland

For Hario, we have service channels through the Japanese manufacturer. Wear parts: cloth filter (replacement after 50–100 brews, approx. CHF 8–12 per 5-pack), alcohol burner (durable), seals. Free shipping in Switzerland and Liechtenstein for orders over CHF 60.

In the showrooms in Bern (Gerberngasse 44) and Zurich Oerlikon (Hagenholzstrasse 50b), we can demonstrate siphon brewing live upon request – you can see and taste the brewing method directly with your preferred bean. Separate appointments are available for specialty workshops with a siphon focus.

What goes with it

For suitable hand grinder (siphon grind): Hand Coffee Grinders (Comandante C40, 1Zpresso, Timemore Chestnut). For electric grinder with filter range: Electric Espresso Grinders. For kettles (preheat water to 90–95 °C): Gooseneck Kettles. For premium scales: Acaia Pearl S. For brand page: Hario. For alternative pour-over methods: Pour-Over Drippers. For beans from our own roastery (siphon-suitable): CCC Own Roasts – especially Wild Peach (peach-floral) and Bright Cassis (bright blackcurrant) from Guji-Ethiopia show impressive clarity in the siphon. For classic profiles: Cozy Chocolate.

Frequently Asked Questions

How does a siphon brewer work?

Water in the lower globe is heated by a heat source (alcohol burner or infrared). The steam pressure pushes the water through a tube into the upper globe, where it reacts with the coffee grounds. After 1–2 minutes of brewing, the heat source is removed – the resulting vacuum pulls the brewed coffee back down, filtered. Brewing and filtration in a closed system.

Which beans for siphon coffee?

Light to medium roasts with fruity or floral aromas show their strength in the siphon – Wild Peach and Bright Cassis from Guji-Ethiopia are ideal siphon beans. Cozy Chocolate (Brazil Natural) also works with a classic chocolatey profile. Robusta variants (Very Nutty, Creamy Chestnut) are designed more for espresso and less suitable for siphon.

What is the difference between Technica, NEXT, and Sommelier?

Technica (CHF 89.95–99.95): classic design with cloth filter, entry-level variant. NEXT (CHF 159.95): extended design with cloth AND metal filter, you choose according to your aroma preference. Sommelier (CHF 289.95): premium design language for café presentation, also with cloth and metal filter.

Cloth or metal filter – which filter?

Cloth filter: softer body, velvety texture, more filtration. Classically Japanese. Metal filter: clear aromas, more oils, fruitier and more floral. For specialty with light bean profiles: metal filter. For a classic cup with body: cloth filter. With the NEXT and Sommelier, you can flexibly switch between the two.

How do I clean a siphon?

After each use: rinse glass globes with warm water, remove cloth filter and rinse under running water. Boil cloth filters every 5–10 brews in clear water (10 minutes) to remove coffee oils. Cloth filter lifespan typically 50–100 brews. Metal filter: easier to clean, more durable. Glass globes can go in the dishwasher, alcohol burner cannot.

Is a siphon worth it compared to pour-over?

For specialty enjoyment: yes. The siphon provides a different aroma presentation than V60 pour-over – more clarity, sometimes more sweetness, always a visual spectacle. For hospitality, the brewing is an experience. For café setups with specialty ambitions, a statement tool. For home with occasional specialty brewing, a premium indulgence that fits well with a pour-over collection.

How long does a siphon brew take?

Total workflow 4–6 minutes: 2–3 minutes heating, 1–2 minutes brewing time, 1–2 minutes backflow through the filter. This is longer than a classic pour-over (3–4 minutes) and faster than a French Press (4–6 minutes total time including cooling).

Where can I get replacement cloth filters for Hario Siphon?

Directly from us in the showroom or online – Hario cloth filters are available as a 5-pack at CCC and in the broader Hario range. Typical lifespan 50–100 brews with proper care.

Can I test siphon brewing before buying?

Yes, in the showrooms in Bern and Zurich Oerlikon. We can demonstrate siphon brewing live upon request – you see the spectacle and taste the result directly with your preferred bean. Separate appointments are available for specialty workshops with a siphon focus.