TORONTO — Coffee baristas are looking to the past to cash in on the future of gourmet coffee, according to a recent article in The National Post, by writer Susan Semenak.
Using siphon systems, once more common household items in the days prior to the more germane automatic drip coffee makers, java purveyors have coffee aficionados buzzing.
“There are a lot of variables to control, from the temperature of the water to the amount of turbulence throughout the brew process,” Anthony Benda, whose Café Myriade was one of the first siphon bars in the country, tells the newspaper of the process. “Aesthetically, there’s nothing like it.”
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