Green Coffee Beans for Siphon Brewing

Look for coffees with a strong flavour presence - fruit-forward profiles, clear sweetness, and moderate to full body. Kenyan and Rwandan coffees, particularly washed or clean naturals, are ideal. You want coffees that can hold their shape through a complex brew process.

Technically yes, but it's best with coffees that have depth and character. Subtle, high-acid coffees may lose some of their nuance, so they’re often better in pour over brewers. Siphon brewing excels when there's body and bold flavour to showcase.

Light to medium-light roasts are usually best. You want to keep the aromatics and acidity alive without under-developing the coffee. Roasts that are too dark can lose clarity and flatten the complexity siphon brewing is capable of highlighting.

A medium grind, similar to what you'd use for a flat-bottomed pour over, tends to work well. Too fine, and the brew can stall or over-extract; too coarse, and you risk underdeveloped flavours. Consistency is key.

It can be - it’s a more technical brew method with a bit of a learning curve. Controlling temperature, timing, and agitation all play a role. But once dialled in, it’s one of the most rewarding ways to brew a flavour-forward cup.