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Permalink Reply by Branden Byers on January 26, 2008 at 11:35pm

I think it is an great method for brewing coffee that offers excellent control over variables such as grind, temp, time, stir, etc...

Or rather, I think that the Hario TCA-2 is all of the above. I have tried a few different versions of syphons and none of them offer the same control, quality, and consistency as the Hario 2-cup version.

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Permalink Reply by Eduard on January 27, 2008 at 12:27pm

Hello Branden.How are you? I have not make coffee with Hario TCA-2,but i think this way of making black hot coffee is old and update together.The point is what time we need to macking coffee?

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Permalink Reply by Branden Byers on January 28, 2008 at 7:23am

Instead of adding the coffee to the top bulb before the water has risen to the top, I prefer to add the coffee after I have stabilized the temperature up top with a digital thermometer first. After the water is at the specific temperature I prefer for a specific coffee, then I add the ground coffee. I have found that every degree of temperature difference will change the outcome in the cup. Sometimes more, sometime less, but always slightly different.

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Permalink Reply by Branden Byers on January 28, 2008 at 10:13am

Yes, the temperature in the upper bulb can be consistently increased or decreased by adjusting the flame on a butane table-top burner. There is not nearly as much control with the alcohol burners that come with the syphon.

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Permalink Reply by Eduard on January 28, 2008 at 4:18pm

Τhank you gentlemans for yours precious informations. i keep in my mind all the tips and will be in touch.

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