A vacuum coffee maker, or siphon, is a very old and exciting way to make coffee. Because it is very annoying that many people put this coffee maker to gather dust in the closet or on the shelf, as a decorative item.
Vacuum coffee makers first appeared in Germany in the 1830s. One of the patents was issued in 1838 to a Frenchwoman, Jeanne Richard.
And since the invention, the design has not changed much. The siphon consists of two vessels-flasks. The lower vessel is filled with water, where it is heated to a boil. The upper vessel with ground coffee is placed on top of the lower one, clogging it and contributing to the pressure build-up. Finding no other outlet, the steam pushes the water up the tube and through the filter into the upper vessel. At this point, the water temperature is below the boiling point, which is just right for brewing. While the coffee is being prepared, it is important to continue heating the lower vessel.
To complete the brewing process, remove the siphon from the heating source. The steam cools, turns back into the water, and creates a vacuum that pulls the coffee back through the filter into the lower vessel. The grounds remain in the upper vessel, and the drink can be poured from the lower pitcher. The whole process is a pleasant application of the laws of physics, just like an experiment in a school lesson. Unfortunately, it is not so easy to understand how to properly brew coffee in a siphon, and therefore after several unsuccessful attempts, many people stop using it.
For this method of brewing, you will need an independent heating source. Some siphons are designed specifically for kitchen stoves, while others come in a set with alcohol burners. The alcohol lamp can be replaced with a small gas burner. In Japan and in some specialty coffee shops, halogen lamps are preferred.
This is not the most efficient heat source, but it looks fantastic.
Some stir the coffee with small bamboo spatulas, but they do not give any special effect, and an ordinary spoon will perfectly cope with this task. Of course, it is nice to have a special set of devices for the coffee ceremony, but you can not say that they somehow affect the taste of the final drink.
In classic siphons, a fabric filter is used, in which a metal disk is wrapped. It is important to keep the filter clean. After each use, it must be thoroughly rinsed under a stream of hot water. If you do not use the filter for several days, wash it with a special product. On page 82, you will find more information about how to wash and store the fabric.
Both paper and metal filters are suitable for the siphon, but most likely you will need special adapters for this.
Brewing coffee in a vacuum coffee maker
75 g /1 l. for brewing in a siphon, some prefer to use a little more ground coffee — first of all, this is done in Japan, where vacuum coffee makers are very common.
Medium/small. Since this is an immersion method, you can choose the brewing time according to the size of the grinding. Do not grind the grains very fine, because this grinding can slow down the flow of the drink from the top to the bottom of the flask. With very large grinding you will have to increase the time and increase the brewing temperature, as a result, the drink will be bitter.
- Will polite and weigh grain prior to brewing.
- Boil freshwater of weak mineralization in the kettle, which is suitable for brewing coffee.
- Place the filter in the upper flask, make sure that they are on the same level.
- Place the lower flask on the electronic scale and pour the required amount of water, according to the proportions.
- Place the lower flask on the heating element (a small gas burner, alcohol lamp, or halogen lamp).
- Place the upper container on the lower one, but do not close it yet.
- If you lower the lid too early, the expanding gases will push the water into the upper flask before it is heated to the desired temperature, and the coffee will be tasteless.
- When the water begins to boil, close the lid of the upper vessel. If you are using an adjustable heating element, turn down the heat. At this time, the boiling water will begin to rise. Make sure that the filter is pinned exactly in the center; if it is standing unevenly, bubbles will only appear on one side. Use a spatula or spoon to adjust the position of the filter.
- At first, the bubbling in the upper flask will be very active, with large bubbles. When the bubbles become smaller, you can add coffee. Pour ground coffee put in the water and stir until it is evenly moistened with water. Set a timer.
- A crust forms on the surface. After waiting for 30 seconds, gently stir it so that this coffee is also brewed.
- After another 30 seconds, turn off the heating element. When the coffee begins to drain into the lower vessel, carefully stir it once clockwise and once counterclockwise, so that the coffee particles do not stick to the walls. However, if you mix too much, most of the coffee will rise to the top, and the extraction will be uneven.
- Allow all the liquid to drain. In the upper flask will remain thick, its shape resembles a dome. Pour the coffee into the pot, as the residual heat of the flask can spoil the taste of the drink.
Let the coffee cool. Cooked this way, it turns out very hot.