When I brew with my siphon, it's generally the least rigourous method of brewing I employ, all while fixing breakfast on the same cooktop that I'm brewing on. I measure out the coffee with the Yama scoop and don't use a scale. I loosly employ the traditional Chinese method of gauging the temperature of the water before afixing the funnel to the base. (which I did calibrate with a thermocouple years ago) I let the water rise and then dump in the ground coffee and press it down with the included paddle, but I do use a timer to let me know when two minutes have elapsed which is when I slide the stovetop Yama off the active burner and onto a cooler part of my glass cooktop.https://www.mightyleaf.com/blog/brewing ... r-tea.html
Traditional Chinese Method:
The Chinese traditionally distinguish five stages of how water can come to boil for tea. James Norwood Pratt in his 'The New Tea Lover's Treasury" says: "The Chinese distinguish five stages of tea water as the boiling point is approached: "shrimp eyes," the first tiny bubbles that start to appear on the surface of the kettle water, "crab eyes," the secondary, larger bubbles, then "fish eyes," followed by "rope of pearls," and finally "raging torrent." If you have a glass tea kettle you can watch the bubbles through the glass and if a standard kettle, take a peek by opening the lid. The kind of bubbles correspond with the following types of teas and their appropriate brewing temperature:
Shrimp Eyes: Tiny bubbles the size of a pin head that resembleÂ shrimp eyesÂ begin to rise to the surface and pop. A slow and gentle vapor of steam will show. At 155°-174°F this temperature is ideal for delicate green teas.
Crab Eyes: Water that gets hotter will then produce larger growing bubblesÂ about the size of crab eyes. Vertical streams of steam rise up during this stage. At around 175°F this temperature is perfect for brewing white, delicate green and greener oolong teas.
Fish Eyes: Bubbles resembling fish eyes (about the size of an average pearl) rise to the top of the kettle as the water heats up. More steam is present moving in thick columns than in the Crab Eyes stage and the kettle will make louder noises. At 175°-180°F this temperature is ideal for green tea or white teas. However, remember that if your green tea tastes bitter, the water is too hot.
Rope of Pearls: At 195°-205°F, a steady stream of large pearl size bubbles stream to the water's surface. This temperature is ideal for black, some oolong and pu-erh teas.
Raging Torrent: Water that sounds like a raging torrent with swirling and rolling bubbles is called "ruined water€". At 212°F this is considered to be de-oxgyenated and flat or what is traditionally called 'old man water'. Please note though that 212°F or a full boil is recommended for herbal tisanes to bring out the herb's full flavor. Exceptions to do exist though.
Remember, regardless of what method you choose, the key is that you enjoy the process and the flavor of your tea. Let us know what your preferred method is or what your daily boiling ritual looks like? Happy boiling!