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Coffee syphonsHigh heat-resistance glass bowls(expansion 3.3, upper bowl, and lower bowl)Porcelain handleChrom plated stand and new style baseAlcohol burnerFilter cloth, wooden stirrerPP cover and upper bowl standPP spoon2 cupsPrice terms: FOB, CIF, c&fThe compact disc of coffees. Utterly pure, delivering the very best of what a fine coffee has to give. - the joy of coffee. According to author corby kummer,... When you`ve tried the rest and you want to try the best... Consider the vacuum pot method of coffee brewing. The vacuum pot is no stranger to America. They were fashionable from around the first world war through the 1950`s. The vacuum pot model, also known as coffee syphons, has two glass globes. One sits on top of the other with a filter between them and the entire set up is suspended over a spirit lamp. Water in the lower globe is forced through heat into the upper globe where the ground coffee is contained. Heat removal after brewing will create a vacuum, thereby drawing coffee back into the lower globe.What makes vacuum pot method of brewing unique is, among others, its extraction. The right extraction of coffee solids, the soluble solids which is needed to give the coffee its flavor and body, will yield the ideal coffee. The extraction rate depends on how hot the water is, how long the ground coffee remains in contact with the water, and how fine or coarse the grind is. The vacuum pot method is superior to drip coffee due to the fact that in drip method hot water is simply poured over ground coffee in a filter, thereby underextracting the coffee solids.The vacuum pot is noted for its brew because as the coffee is brewed in the upper globe, the water temperature is found to be in the range of 198 to 200 degrees, well within the ideal temperature of 196 to 205 degrees f. This range reveals the full spectrum of aromas and flavors in the ground coffee, thereby giving a denser-textured, fuller-flavored cup than one otherwise probably used to. Long contact time will overextract coffee. Brewing time in the upper globe of the coffee syphon is only about 40 second. Finally, the extraction rate is much faster for finely ground beans, which is the recommended ground for coffee syphon brewing. Remarks often heard from coffee syphon fans attest to its smoothness, that the yielded coffee tastes just as good as it smells, and that it does not leave bitter aftertaste in the mouth like others do.
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