How to make coffee with a vacuum coffee maker
What is a vacuum coffee maker?
Vacuum coffee makers, also known as Siphon/Syphon coffee makers, have made a strong comeback in recent years. This gentle extraction method is a trendy and tasty alternative to other, better-known options. Currently considered to be the hipster’s brewing method of choice, vacuum coffee makers are back in fashion!
This original style of cafetière has two round glass chambers, positioned one above the other and separated by a filter. The filter is housed in a tube, upon which the upper chamber – sometimes called the ‘tulip’ bowl – sits.
PEBO coffee maker by Bodum
As the name suggests, vacuum coffee makers operate as syphons, working on the principle of varying pressure. Water is poured into the lower chamber, with the coffee placed above it. Next, the lower chamber is heated on top of a burner. The evaporation of the heated water creates excessive pressure (an expansion of the air) in the lower chamber. It forces the water up through the tube connecting the two vessels.
It is at this point that the heat is removed, in order to reduce the pressure to its original level. The water, by now infused with the coffee, flows back down into the lower chamber.
2 persons
Facile
10
Preparation
- Insert the filter and attach it to your coffee maker.
- Rinse the filter with hot water.
- Fill the lower chamber up to ¾ full with water (either hot or cold, as you prefer).
- Grind 15g of coffee (medium grind size) and pour it into the tulip bowl.
- Light the burner.
- After a few minutes, the water will have risen into the upper chamber. Reduce the flame on your burner and stir the mixture.
- Wait for around 40 seconds, then stir again.
- Turn off the heater. The coffee will flow back down into the lower chamber.
- You're good to go!
About the author
Anne-Sophie
Curieuse et aventurière du goût, Anne-So vous emmène dans ses aventures caféinées !
Welcome
I have a Cona Coffee maker. but it does not use a paper filter. I have had it for many years but would like to make use of it now. I would like to know which beans and the roast dark or light would be most suitable and the grind fine or not? I have just received my first order of beans from you.
Hello Keith,
With the Cona, you will need to use a medium-coarse grind that looks a bit like seasalt.
If you are getting too much sediment, adjust your grind to a coarser setting (like the grind used for a French Press).
Light to very light roasted coffee is usually best in terms of flavours for the Cona.
You can find our selection of beans HERE
Temperature is key on a pressure machine like yours. It needs to be high enough to go up the tube, but low enough that it doesn’t burn the coffee.
Good luck and keep us posted!
Gail