Maryam
Tabatabaei
Home Courses
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Chapter I · Origin
I·01 Introduction to Coffee
Chapter II · Barista
II·01 SCA Barista Skills — Foundation II·02 SCA Barista Skills — Intermediate II·03 Barista Skills — Professional
Brewing
II·04 Brewing Skills — Foundation II·05 Brewing Skills — Intermediate II·06 Brewing Skills — Professional
Roasting
II·07 SCA Coffee Roasting — Foundation
Green Coffee
II·08Green Coffee — FoundationII·09Green Coffee — IntermediateII·10Green Coffee — Professional
Water & Maintenance
II·11Water & Maintenance
Chapter III · Certification
III·01 Coffee Value Assessment — SCA III·02 Q Arabica Grader — Intensive Preparation
BRE
6566
Academy Course

Brewing Skills — Professional

The Siphon: theatre, precision, and brewing at the highest technical level. For brewers who want mastery.

Professional
Next cohort: June 2026 · Contact for details
WhatsApp Enrol
Format
In person · Online
Duration
2 Days
Level
Professional
Next Cohort
TBA

What You'll Learn

Eight core competencies to master in this course.
1
Master siphon physics: vacuum, gravity, pressure, and extraction.
2
Control every variable: water temperature, heat source, grind, immersion time.
3
Execute flawless siphon technique: consistency, repeatability, speed.
4
Understand tea ceremony parallels: ritual, mindfulness, respect for the craft.
5
Compare all three methods: V60, Chemex, Siphon — when to use each.
6
Brew in front of customers with confidence and showmanship.
7
Troubleshoot siphon problems: won't siphon back, heat loss, inconsistency.
8
Become the go-to brewing expert in your café or training community.

Course Syllabus

Day-by-day breakdown of topics, timings, and deliverables.
1
Siphon Physics & Setup

Understanding the Vacuum

09:00
Siphon History & Design

From Japan to the world. Why it still fascinates serious brewers.

09:30
The Physics of Siphon

Vacuum, atmospheric pressure, gravity — how they work together.

10:15
Equipment Tour

Glass chambers, filters, heat sources, and how they interact.

11:00
Your First Siphon

A simple brew. Watch the vacuum work. Notice what happens.

Hands-on
11:45
Cupping & Observation

How does the cup differ from V60 and Chemex?

12:15
Lunch
13:15
Heat Source Comparison

Butane, alcohol, electric — how each affects control and extraction.

14:00
Technique Practice

Your hands on the controls. Feeling the siphon respond to heat.

Hands-on
15:00
Troubleshooting 101

Why didn't it siphon back? Why was it slow?

2
Mastery & Application

Precision & Presentation

09:00
Recap & Refinement

Siphon physics, heat control, extraction timing.

09:30
Advanced Heat Control

Precise temperature, gradual heat ramp, controlling siphon-back speed.

10:30
Consistency Drills

Brew the same coffee five times. Each should taste nearly identical.

Hands-on
11:30
Lunch
12:30
Comparative Cupping

Siphon vs. V60 vs. Chemex — same bean, three devices, three profiles.

13:30
Presentation & Service

Siphon as theatre. How to brew at the bar with focus and grace.

14:15
Final Practical Assessment

Brew and explain a siphon. Maryam evaluates your technique.

Assessment
15:00
Brewing Philosophy & Farewell

Choosing the right tool for the right moment.

Who It's For

  • Brewers who've mastered V60 and Chemex, ready for the ultimate challenge.
  • Café professionals leading training or hosting specialty brewing experiences.
  • Enthusiasts fascinated by both the science and the ritual of siphon brewing.
  • Anyone pursuing mastery in specialty coffee preparation.

Prerequisites

  • Brewing Skills Intermediate (Chemex) completed, or equivalent experience with V60 and Chemex.
  • Deep comfort with brewing variables and troubleshooting.
  • Technical curiosity and precision mindset.
The Instructor
Maryam Tabatabaei
Authorized SCA Premier Trainer · Q-Arabica Grader

Taught by Maryam.

Maryam is an Authorized SCA Premier Trainer and a Q-Arabica Grader certified under the SCA Q Coffee System (formerly the Coffee Quality Institute) — one of the few practitioners in the United Arab Emirates who holds both credentials at once.

She placed fourth at the HB Best Batch Roasting Championship (Feb 2026), judged the UAE National Roasting Championship (Jan 2026), and presented at Gulfood 2026’s Specialty Coffee Stage. Cohorts in her studio are kept to six learners — closer to a master class than a campus.

“I will not teach you what to think about coffee. I will teach you how to taste it for yourself.”

SCA Authorized Trainer Q-Arabica Grader · SCA UAE Roasting Championship Judge 4th · HB Best Batch Roasting Gulfood 2026 · Specialty Stage

Frequently Asked

Is the siphon practical for a busy café?
Not really — it takes 4–5 minutes. But it's perfect for pour-over menus, private tastings, and training moments.
Is siphon brewing difficult?
It looks dramatic, but physics handles most of it. Once you understand the vacuum and heat, it's actually quite logical.
Next Step

The most complex brewer. The most beautiful brew. Master both.

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