Since 1997, we’ve brewed drinks of exceptional quality and flavor, using the Siphon Method. We are a “multi-roaster” coffee bar and serve a rotating selection of brewed-to-order coffee, espresso, and specialty drinks.
Origin & Use
When? - The Siphon method was invented in the 1830s and has been used for more than half a century.
Where? - The Siphon Coffee Pot was born in Berlin and later made its way into full production, in France.
How? - By heating water in the lower chamber, pressure builds, forcing the water to mix with the ground coffee in the upper chamber. After brewing, the burner is extinguished and the coffee is sucked back down into the lower chamber, by vacuum force.
The Result -The Siphon Coffee Pot brews the perfect cup of coffee--smooth, low in bitterness, full-bodied, and delicious.
The Siphoned Taste
The Siphon Coffee Pot brews a smooth cup of coffee that is low in bitterness, full-bodied, and delicious.
Why does it taste so good? Automatic regulation of water temperature, for smooth and consistent extraction of flavor. Coffee beans exposed to the entire volume of water are allowed the gentle release of the bean’s oils. Brewed coffee is never “cooked” directly, via flame. Keeping the coffee away from the grounds (via vacuum force), prevents over-extraction, resulting in a more flavorful cup of coffee.
Brewthers & Siphsters
Browse the gallery, to explore the shop!
L.A. Weekly - Best Funnel Coffee (2012)
L.A Weekly - 10 Best Coffee Shops in Los Angeles. (2011)
L.A. Weekly - 5 Best L.A. Coffee Shops: Wake Up (2011)
L.A. Weekly - 10 Places to Get a Damn Good Cup of Coffee. (2011)
Los Angeles Eater - Best Coffee Bars in Los Angeles (2014)
Los Angeles Eater - A Handy Guide to LA's Best Coffee Shops
L.A. Times - Specialty Coffee Shops in the L.A. area.
Yelp - "I've tried their green tea latte and almond essence latte, and I keep coming back for them."