Coffee Syphon Next, Hario - 5 cups, 600ml
Item no.:
6546
€203.29*
Content:
1 Piece
Prices incl. VAT plus
,
free shipping (DE) from €99**
In stock
|
Only 3 remaining
Delivery time: 2-5 Working days
Product information "Coffee Syphon Next, Hario - 5 cups, 600ml"
Height (cm): 39,0
Width (cm): 18,0
Depth (cm): 11,5
Capacity (ml): 600
Material: glass, metal, plastic
Width (cm): 18,0
Depth (cm): 11,5
Capacity (ml): 600
Material: glass, metal, plastic
The Hario coffee syphon "Next" with its generous capacity of up to 600ml consists of the following items:
- stand with silicone handle
- lower glass bowl
- upper glass bowl incl. lid/stand, sealing and riser pipe
- burner incl. wick
- 2 filter (metal, cloth)
- measuring spoon
The Hario coffee syphon "Next" offers you the possibility to prepare regular and aromatic coffee as well as delicious tea with fresh herbs and fruits, hot infusions and cocktails. Moreover, you can choose between a cloth-covered and a metal filter. The invention of the coffee syphon itself goes way back to the 1830s. Nowadays the coffee syphon celebrates a revival and can be seen again in small, cosy coffee shops as well as bars with ambitious bartenders who like to try new things and create unique and individual ingredients and drinks.
Before you can start brewing the coffee or preparing an infusion get all ingredients ready to hand and grind the coffee beans. Place the chosen filter in the top bowl and pull the chain through the riser pipe. Clamp the filter to the bowl by fixing the small hook to the lower end of the pipe. Fill the lower cup with hot water. The preparation time will be extended if you choose to use cold water.
As soon as the water is filled in light up the burner and place it underneath the bowl. Fill the coffee powder or desired ingredients into the top cup and place it on top of the lower bowl in a slightly angled position. Once the water is boiling straighten the upper bowl and make sure the sealing between both cups has a tight fit. Moreover the riser pipe should be inside the water to allow the water to move upwards. You can now watch the water rising through the pipe and getting mixed up with the coffee powder in the top bowl.
Use the measuring spoon to give it a good initial stir to saturate all grounds and ingredients. Reduce the temperature to prevent a breakage of the lower empty bowl. Leave the coffee to steep for about one minute and stir at the end again carefully. Take out the burner and turn it off. The coffee will now flow back into the lower bowl while the coffee residues will stay in the top cup.
You can take off the upper bowl once all of the coffee is back in the lower cup. Take the lower bowl by grabbing the silicone covered stand and pour the prepared drinks into the service mug or glass.
If you choose to use the syphon to prepare hot cocktails or infusions please note the characteristics of alcohol when heated compared to water. Heating alcohol always involves risks you should be aware of. Moreover, we recommend to read the producers manual before using the syphon for the first time.
- stand with silicone handle
- lower glass bowl
- upper glass bowl incl. lid/stand, sealing and riser pipe
- burner incl. wick
- 2 filter (metal, cloth)
- measuring spoon
Hario Coffee Syphon Next
The Hario coffee syphon "Next" offers you the possibility to prepare regular and aromatic coffee as well as delicious tea with fresh herbs and fruits, hot infusions and cocktails. Moreover, you can choose between a cloth-covered and a metal filter. The invention of the coffee syphon itself goes way back to the 1830s. Nowadays the coffee syphon celebrates a revival and can be seen again in small, cosy coffee shops as well as bars with ambitious bartenders who like to try new things and create unique and individual ingredients and drinks.
Brewing coffee by using a coffee syphon
Before you can start brewing the coffee or preparing an infusion get all ingredients ready to hand and grind the coffee beans. Place the chosen filter in the top bowl and pull the chain through the riser pipe. Clamp the filter to the bowl by fixing the small hook to the lower end of the pipe. Fill the lower cup with hot water. The preparation time will be extended if you choose to use cold water.
As soon as the water is filled in light up the burner and place it underneath the bowl. Fill the coffee powder or desired ingredients into the top cup and place it on top of the lower bowl in a slightly angled position. Once the water is boiling straighten the upper bowl and make sure the sealing between both cups has a tight fit. Moreover the riser pipe should be inside the water to allow the water to move upwards. You can now watch the water rising through the pipe and getting mixed up with the coffee powder in the top bowl.
Use the measuring spoon to give it a good initial stir to saturate all grounds and ingredients. Reduce the temperature to prevent a breakage of the lower empty bowl. Leave the coffee to steep for about one minute and stir at the end again carefully. Take out the burner and turn it off. The coffee will now flow back into the lower bowl while the coffee residues will stay in the top cup.
You can take off the upper bowl once all of the coffee is back in the lower cup. Take the lower bowl by grabbing the silicone covered stand and pour the prepared drinks into the service mug or glass.
If you choose to use the syphon to prepare hot cocktails or infusions please note the characteristics of alcohol when heated compared to water. Heating alcohol always involves risks you should be aware of. Moreover, we recommend to read the producers manual before using the syphon for the first time.
Hario
HARIO CO., LTD.
9-3 NihonbashiTomizawa-Cho
Chuo-Ku TOKYO
103-0006 Japan
https://global.hario.com/contact/
Hario Europe B.V.
Prof. J.H. Bavincklaan 2
1183 AT Amstelveen
Netherlands
eu.customersupport [at] hario.com
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