A text and visual walk through on how to use a siphon coffee device (also known as a vacpot, syphon coffee maker, vacuum brewer, etc). Includes some history and alternative techniques.
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,462 Location: Vancouver, BC Expertise: Professional
Espresso: KvdW Speedster Grinder: Compak K10 WBC Vac Pot: A bit too many Drip: Clive Coffee Drip Stand Roaster: Hario Glass Retro Roaster
Posted Wed May 21, 2008, 8:37pm Subject: Re: How to Use a Siphon Coffee Maker
Here's a couple of other tips about using a vacpot, and how to obtain one:
Hot Siphon brewed coffee arrives in your cup very very hot. If you drink your coffee black, keep this in mind. The method of brewing, the negative pressure, steam filled environment, plus the short "travel" the coffee takes all mean the finished brew is extra hot - about 180F or higher by the time it's in your cup.
Drip coffee can be brewed with the same temperature water, but the brewed coffee travels longer through normal temperature air (which gradually gets hotter), and takes longer, sitting in a carafe, as a comparison.
Where to Buy While I wish these guys would advertise with CoffeeGeek, I do have to recommend the only importer of Hario products in the US or Canada: Avenue 18 Tea Merchants. Their prices are better than the previous importer, and they have a full range of replacement parts. But (and there's no kidding in this), about 99% of their websales are driven by word of mouth through this website and others (and me talking them up in various articles) - so if you buy from them, suggest heavily on the phone they should help support this website, since it drives a lot of sales their way.
Posted Wed May 21, 2008, 10:16pm Subject: Re: Using a Siphon Coffee Maker
Mark! you forgot the plastic mesh a la Bodum Santos ( this little fellow: https://id38.securedata.net/sweetmarias /BODUMproducts/bodum.santos.filter.jpg )
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,462 Location: Vancouver, BC Expertise: Professional
Espresso: KvdW Speedster Grinder: Compak K10 WBC Vac Pot: A bit too many Drip: Clive Coffee Drip Stand Roaster: Hario Glass Retro Roaster
Posted Wed May 21, 2008, 10:21pm Subject: Re: Using a Siphon Coffee Maker
Didn't forget it - it's mentioned:
Nylon Mesh: Several electric siphon coffee brewers, including the (now defunct) Black and Decker Infuze, or the Bodum Electric Santos, use a one piece filter assembly that has nylon mesh inserts to allow brewed coffee to pass through. These are fairly effecient designs, letting more coffee oils pass through than paper does, but they are quite fragile and easily torn. Cleanup is pretty easy - some are rated as dishwasher safe.
I just didn't include the photograph I took of it, because the photo was poorly exposed. I'll probably reshoot and include it later on.
Posted Thu May 22, 2008, 3:44am Subject: Re: Using a Siphon Coffee Maker
Mark, This is your best article on your (and mine) favorite brewing method. I always refer my friends and readers of my website to you for the best source on all things vacpots. Thanks for a great article.
jamesglu Senior Member Joined: 27 Dec 2001 Posts: 2 Location: Oamaru, NZ Expertise: I love coffee
Espresso: Bezzera Domus Galatea Grinder: Mazza Mini Vac Pot: Several Drip: None Roaster: None
Posted Thu May 22, 2008, 5:08am Subject: Re: Using a Siphon Coffee Maker
This is very timely! I just unpacked my vacuum pot, which I had left in storage for two years as I prepared to move to China, and now that I'm staying here for the long haul, it and all my other kitchen stuff made the journey over. Unfortunately, I had completely forgotten how to use it, so I was afraid it would end up sitting there like a piece of art until I got up the energy to search for instructions. Now, here I am sitting an excellent cup of coffee (made with Intelligentsia Zirikana by the way), using instructions that just appeared in my inbox. Thanks!!
iginfect Senior Member Joined: 8 Dec 2003 Posts: 346 Location: herkimer new york Expertise: I love coffee
Espresso: vetrano Grinder: versalab m3 Vac Pot: yama 5 cup Drip: melior french press Roaster: hot top kn-8828p
Posted Thu May 22, 2008, 5:11am Subject: Re: Using a Siphon Coffee Maker
Mark, great article, you are the first to offer an explanation of how it works that I understood, and I have a BS in chemistry and a doctorate in a related "science".
Question: your article in Imbibe did not have the vac pot as the preferred method which delayed me from getting one. They preferred the press pot. Your online article has the vac pot as your favorite. What gives?
Comment: I used to clean my Yama cloth filter in Cafiza after every other use. It stayed slightly brown but the taste was fine. This wet cloth grossed me out and I bought a glass rod filter which can be cleaned easily. The sediment is not a problem after being a press pot user.
I still use my Zojirushi water heater timed to provide the hot water when I awake for my a.m. vac pot. Thanks for that tip.
veganjosh Senior Member Joined: 8 Apr 2005 Posts: 50 Location: San Francisco, CA Expertise: Professional
Espresso: Izzo Alex Grinder: Compak K10WBC, Mahlkoenig... Vac Pot: Cona D Drip: Technivorm, Aeropress Roaster: Hottop B
Posted Thu May 22, 2008, 9:24am Subject: Re: Using a Siphon Coffee Maker
Quick comment: I disagree that glass rods allow coffee sediment to come down from the top chamber. I've been using a Cona D with a glass rod for years, and the only times I get visible sediment are when I accidentally hit the rod during my stir. Ordinarily, the cup is just as clean with the glass rod as it is with a cloth filter on a Hario TCA-2.
pstam Senior Member Joined: 27 Jan 2004 Posts: 2,305 Location: Beijing Expertise: Professional
Espresso: ECM, SAN MARCO, EURO 2000 Grinder: MAZZER Vac Pot: YES Drip: YES Roaster: YES, HOME STYLE
Posted Thu May 22, 2008, 9:28am Subject: Re: Using a Siphon Coffee Maker
It is well organized and quite detailed explanation.
Every tool may have someone who prefer it, so it should be advised.
I personally do not quite like this tool, because the water temperature is too high and the coffee may always have too low level of sourness (is it a wrong name?). I prefer the balanced sourness and bitterness, personally.
There is one thing which make it not easy (able) to control, that is the water temperature. While for press pot, everything can be controlled easily. That is why I like it.
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I am looking for the way and the place to extend our trainning courses.
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