One of the most challenging aspects of syphon brew preparation is handling the glass parts, especially when they are hot. Syphons are difficult to clean and can make commercial workflows very slow — and expensive if breakages occur. In the Syphon Baseline test, we require baristas to handle the equipment carefully and safely. When the top chamber of the syphon is removed in order to decant the brewed coffee, care must be taken to avoid spills and breakages. We recommend use of a watertight container or stand on which to place the syphon top at the conclusion of brewing.