Noah Phillips
I’ll admit I was a little intimidated by siphon-brewed coffee. With the beaker-like glassware and Bunsen burner used in the process, it seemed too reminiscent of high school chemistry. However, I stopped in at Rosie’s Coffee Bar and Bakery, 4604 Monona Dr., to give it a try and learn a little bit about what makes it so special.
Siphon brewing involves two vessels, vertically stacked and connected by a glass tube, with a heat source underneath. “It’s basically what you’re going to find in your basic chemistry set,” notes barista Kathleen Joslyn. She explained the science of siphon brewing, reassuring me that it’s actually a pretty simple process.
The water, which starts in the lower chamber, is heated to a boil and rises to the upper vessel, where it’s held in place by atmospheric pressure. Freshly ground coffee is added, fully immersing the grounds in the water. Once the heat source is removed, the pressure is released, and brewed coffee returns to the lower vessel.
The result is a complex and delicate cup of coffee. I tried the Celinga Ethiopia from JBC Coffee Roasters, which supplies Rosie’s beans. This bean — from the Yirgacheffe region — is ideal for the siphon, which highlights its brightness and tartness. The siphon process leaves the natural oils of the coffee intact; they shine on the surface of the poured coffee.
Owner Coz Skaife and her staff love to talk about coffee, making Rosie’s the perfect place to try — and learn — something new. “It’s fun educating customers and having them get excited about coffee,” she says.
