a bit of a syphon film
August 23, 2010 – 10:21 amthe thing about syphon brewing is that it is both all the rage (in specialty circles) and completely unknown (to most consumers). it’s an eye-catcher, like certain espresso machines, but completely anti-industrial and pleasantly simple. it offers itself as a bit of glass-and-liquid bar art, then reveals itself as a piece of scientific intrigue.
and so the idea was to capture the paradox in a short film, lasting roughly the length of the syphon process itself but featuring almost exclusively macro photography. in this way, the images act as an almost abstract sequence of bubbles and steam and rising liquid and swirling particles — a gorgeous build-up of forces and processes. then, with a second look, you actually get some insight into the process — the behavior of heated water, particle migration and extraction quirks, foam and aromatic elements. at least that’s what it does for this blog.
roughly 30 hours into the project, it’s clear we couldn’t have done it without the technical mastery and creative ideas of solis jake, of j4 studios. the coffee was byron holcomb’s dominican finca la paz, a nicely sweet and bready beverage, along with some other sample coffees. if you can hook in a subwoofer or boost your bass, this blog highly recommends it.
The Syphon Project from Jacob Forrest on Vimeo.
you might quibble that there are some moments of grit and odd interference. this is true, especially of the shot from underneath the syphon in which the coffee has dropped into the bowl and the air pressure is equalizing from above with a blinking red “bloop, bloop” each time an air pocket descends the central syphon tube onto the eye of the viewer. and there — unmistakably in the middle of the picture — are more than one particle of coffee, and some grime on the surface of the bowl to boot.
as carefully as we had tried to polish glass and employ precise barista skills, it was tempting to remove this shot from the sequence. but it remains included, in part because each time we tried to get a cleaner version of this shot we kept seeing coffee in the bowl — it seems to be a real (and seldom noticed) part of this brewing process, in other words.
in the end, it’s kind of nice to stare at but also impossible to resist indulging in some analysis. look at how completely the dry coffee resists the water’s moisture when plopped on top. it’s somewhat surprising, to me, how the particles arrange themselves on drawn-down. and what on earth is that mist swirling above that half-consumed bowl of coffee, and do we ever taste/experience that?
feedback welcome.
Blog post:: a bit of a syphon film http://www.chemicallyimbalanced.org/2010…
Blog post: a bit of a syphon film http://www.chemicallyimbalanced.org/2010…
RT @sprobro: blog post:: a bit of a syphon film http://www.chemicallyimbalanced.org/2010…
RT @sprobro: blog post:: a bit of a syphon film http://www.chemicallyimbalanced.org/2010…
Took 30+ hours of work for a 2-minute syphon film, but the BASS IS KICKING. http://www.chemicallyimbalanced.org/2010…
RT @sprobro: took 30+ hours of work for a 2-minute syphon film, but the BASS IS KICKING. http://www.chemicallyimbalanced.org/2010…
Excellent video, great conveyance of the unique elements of syphon brewing.
why the music? it seems to me that if you wanted to deconstruct the process in a film, than the audio is as important as the visual, and it might be more powerful (and true to your concept) if the natural sounds of the process were the only soundtrack.
Nice work.
“Sprobro”? What are you, a 9-year-old skateboarder?
brent: yes, why?
andrew: good point, actually. the original trailer (in the sidebar to the right) relied on nat sound, and i really liked it. for a longer film, though, i’m not sure it would have worked. for one thing, there’s not a ton of variation in the sound. for another, we played with the speed of the video quite a bit. nat sound would have likely consisted of artificial splicing of audio over the video.
but your question makes me want to go back and see if there’s a way to do it. i love the track. but conceptually, you have a point.
all: thanks for the reax. still looking for some thoughts on the actual brew forces in play. seems like there are things here we haven’t really thought about before in the syphon process (or i haven’t).
SO great!
There’s a lot of your technique that shows up in that video.
“look at how completely the dry coffee resists the water’s moisture when plopped on top.”
-That’s why prewet, or at least some intentional consideration of the off-gasing at the beginning of the brew is so critical. Too many folks make coffee with half or more of their grounds just floating dry the whole time.
“it’s somewhat surprising, to me, how the particles arrange themselves on drawn-down.”
-You don’t stir before or during the draw-down? Not that you should… I’m just sayin’.
“and what on earth is that mist swirling above that half-consumed bowl of coffee, and do we ever taste/experience that?”
-water vapor in a semi-closed environment. Normally would dissipate immediately, but in the saturated air environment of that flask, it’s going to show up. Like the mist hitting your face on a foggy day.
Fun stuff!
COFFEE PORN. And i love it.
Love the Massive Attack, great track choice. And FYI, Liz Fraser is one of the greatest female vocalists of all time.
@benexhale I knew you’d dig the Massive Attack. Yesss!
good points, nick. i was definitely aware that some folks (seemingly a small minority) throw in the coffee before the water rises, though when i asked about this i never really got a coherent explanation. this is the first real example i’ve seen why that might offer some advantages.
obviously, we’re not making coffee with the grounds floating dry. the stir happens very quickly.
how would you “prewet,” really? if anything, it would be “total wet,” right? or has anyone tried just moistening the grounds in a small bowl before throwing them in? doesn’t make much sense …
i do stir as the drawdown begins. the shot you saw was the very end of the drawdown, as the particles are hitting bottom. seems like stirring during this process would have the potential to disrupt even extraction as much as it might improve it. no?
the mist. funny story. we were sacked out in the filming room, high on coffee, when i saw the mist vortex going nuts under the bright lights. i thought i was dreaming things. first time i’ve ever seen such a thing. we freaked, scrambled for the camera, got the shot, etc.
super geeky thought: i wonder if it could be captured in some kind of mostly closed vessel, where the mist would be trapped but not so much that it couldn’t reach the nose while sipping. would this improve the perception of aromatics, maybe?
re: the swirling syphon fog
i am more inclined to inhalation. if there could be some sort of tube inserted to draw the substance into the lungs, i’d be game to give it a try.
watching this video at work without my syphon nearby was a mistake. (maybe leaving the syphon at home was the mistake?) i’ll be salivating/headaching all day.
Considering the nature and purpose of this vid, is discussing technique/extraction really necessary?
I think I’d rather just watch, enjoy, and relax.
Cheers Ben and Jacob.
re: i was definitely aware that some folks (seemingly a small minority) throw in the coffee before the water rises, though when i asked about this i never really got a coherent explanation.
- I’d say the majority, actually, puts coffee in before the water is drawn up. I frankly don’t think it makes that big of a difference either way. Adding coffee later *feels* like you’re maintaining more control though.
Semantically, you’re absolutely right about “prewet.” With batch drip brewers, if you don’t pre-wet, the bloom can overflow your basket. With other methods, it’s more about “total wet” as early as possible, as you stated.
Siphon/vacpot brewing has a few characteristic attributes, with the “sucking” part during drawdown perhaps the most unique. I’m interested in testing/tasting some siphon brews side-by-side: one “normal” drawdown, and one where the upper funnel is yanked out instead of heat removal and the slurry filtered, to try to isolate the effects of the “sucking” dynamic. Alas, I broke my siphon a couple months ago. Time to order some replacement parts!
re: the mist. It’s a tricky thing. You’d want to somehow capture that aroma, but if it’s too hot, that won’t work (you’ll burn the inside of your nose). If you wait to let it cool, it will have chemically changed by then, and assuming you’re talking about a good portion of volatile chemicals, by definition, they’re not gonna want to wait around for you. Want a whiff? You’ll have to figure out a way to cool down that vapor a bit and quickly, and then get your schnoz in there for a peek!
love it – music and all. The process is so complex yet so simple. And the flavor . . . !
RT @sprobro: took 30+ hours of work for a 2-minute syphon film, but the BASS IS KICKING. http://www.chemicallyimbalanced.org/2010…
Well Ben, I would imagine that the majority of your readers are coffee loving folk. Honestly, coffee is a thing I can appreciate, but really could live without.
However, this video made me grin from ear to ear. This is seriously beautiful and it tempts me to hijack Andy’s syphon.
I really liked the track. It made me want to get it on. With the coffee.
RT @sprobro: took 30+ hours of work for a 2-minute syphon film, but the BASS IS KICKING. http://www.chemicallyimbalanced.org/2010…
I loved the music, but this PC of mine is very slow, and just won’t play the video! I guess I have to buy a new one just to watch your video!
Oh, I get occasional stills! Interesting imagery!
Kenneth
Hey guys awesome job. As people who know a little about the challenges of video, this siphon video is a thing of beauty. Keep up the good work. Definitely got everyone at our shop signing your praises.
Here in Taiwan, we have seen many people brew coffee via these type of syphons. I had never seen it before we moved here. Very interesting!
Beautiful! Beautiful! Beautiful!
One of the paradoxes of Siphon Vacuum brewing for me is this; it’s the most aesthetic brewing process I know but I have had some of the lousiest cups of coffee from a siphon. In fact, from a champion siphonista. I was emailing with someone lately how the anti-siphon has to be the Aeropress, hideously ugly as an object and as a brewing process, but rather forgiving, with cups ranging from good to better-than-expected (ie brewing at origin with off temp water an old coffee) to, well, amazing. Maybe someday I will make a video as a pathetic attempt to make an Aeropress look half as good as your siphon brew here. Thanks again for the video -tom
thanks, tom (and all others).
it’s an interesting comment, and one i don’t think i’ve heard. i’ve had some lousy cups as well, but i feel like my coffee is consistently sweeter (especially once semi-cool)and cleaner (due to cloth filter) in a syphon than most/all pourover methods.
if there’s one area where i’m thin on experience, though, it’s the aeropress.
since the syphon process is so dependent on multiple forces, internal and external, i feel like the macro approach in this video lends some insight for potentially brewing better. i know my method has changed as a result.
Anyway possible to extract coffee beans flavor and come up with a method to come up with a great cup is a task at hand for many who at times fail due too the uncontrollable shacking of my HANDS. Neither-less you analysis of this a great presentation, and much enjoyable, thank you.
So I’ve worked in a coffee shop for quite a few years, until recently… when i was fired (thats another story) however it goes, i still loved working as a barista…and what better thing to do when all of the sudden time is on your hands… make a web series about your life in the coffee shop.
would love you to check it out, get comments. this is our pilot.
basically its about coffee and social networking.
http://FunnyOrDie.com/m/5eel
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