Why is it difficult to master consistency, when it comes to the siphon?
I mean I get why it can be difficult to brew a perfect cup, but consistency is pretty easy?!
I work with a Siphon and our 20 coffees on a regular basis in our cafe/ roastery. The same temperature in the room, so the same heat loss in general. I turn on the Hario Base, Put in the same amount of water, with the same temperature. Wait until the water goes up, put in a certain amount of coffee, stir in the same way as always.
Consistency wise that’s not a big problem, especially compared to pour overs or espresso distribution and Tamping?!
@homecafe Hmm I think at least immersion ratio. Probably even more coffee. As some of the water will stay at the bottom, I would generally add a little bit more coffee. Start with 1:15 and taste it!
@Adam_Sepe Yep, you can control the heat, but in my opinion you run into more problems trying to reach a certain temperature than just boiling and letting the Hario Base on full power. Good quality coffee, water, ratio and time are much more important variables. If these variables are figured out and consistent, I don’t really care about the temperature. What do you think? (Indirectly I considered the temperature via taste then. Temperature not measured but should be consistent and get me to the flavour, I figured out controlling while the other variables. [Stable room temperature!!])