The coffee experience with the Globinho method

The Globinho brewing method, which baristas also call the siphon, stands out as one of the most interesting and visual methods in the coffee universe. It combines scientific principles with aesthetics to offer a unique sensory experience. This technique transforms the act of brewing the beverage into a completely new experience.

The Origin of the Globinho (Siphon)

The history of this method begins in the 19th century when the Frenchwoman Marie Fanny Amelne Massot developed the equipment. Since then, the Globinho has gained popularity in Germany and the United States, where it underwent adaptations and evolutions, especially with the use of heat-resistant glass, making the equipment more durable and elegant.

How the Globinho Works: The Physics of the Siphon Method

Two glass chambers connected by a central tube make up the equipment. The process happens as follows:

• Heating and Pressure: First, the barista fills the lower chamber with water. Heating this compartment generates steam that creates enough pressure to push the water up through the tube to the upper chamber.
• Infusion: It is in this upper chamber that the brewer adds the coffee grounds.
• The Vacuum Effect: After the steeping time, the barista turns off the heat source. Cooling the base creates a vacuum that sucks the brewed coffee back down into the lower vessel, passing through the filter that retains the solid grounds.

Finally, this visual and scientific process delivers an aromatic, intense beverage with a pronounced body.

Step-by-step

1. Ratio and Grind: Use 1g of coffee for every 15g of water. The grind should be medium, with a texture similar to granulated sugar.
2. Initial Heating: Pour the water into the base (lower chamber) and place it over the heat source.
3. Assembly: Attach the upper chamber. As soon as the water rises almost completely to the top, it is time to act.
4. Adding the Coffee: Add the coffee grounds to the hot water in the upper chamber and stir gently to ensure all the coffee is evenly saturated.
5. Steeping: Let it steep for approximately 5 minutes.
6. Vacuum Filtration: Turn off the heat. The change in pressure will cause the brewed coffee to be drawn back down into the base by suction.
7. Finishing Touches: Carefully remove the upper chamber, give the beverage in the base a gentle swirl to mix it, and serve.