Vacuum Coffee Makers
Clean cup refers to a coffee free of taints and defects. It does not imply sanitary cleanliness, or that coffees that are not clean (which are dirty) are unsanitary. It refers to flavors, specifically the absence of hard notes, fruity-fermenty flavors, earthy flavors or other off notes. – Sweet Maria’s Coffee Glossary
If there is one word to describe the results of brewing coffee in a vacuum coffee maker, that one word is clean. Crisp is a close second. Pristine, pure, sweet, smooth, dramatic . . .
There is a strong consensus, not only on the results of vacuum brewing but also on what it’s best for—highlighting and heightening the flavors of delicate coffees.
And, it’s really, really cool to watch. If there is any part of you that longs to wear a lab coat, the sci-fi look of a vacuum brewer will appeal to you.
{Oddly enough, the aforementioned consensus breaks down when it comes to what to call this device. We are going to stick with vacuum coffee maker, but you will also see the terms vac pots, siphon brewers, and balance brewers (referring to a specific design iteration), as well as variations on all of the above in terms of spacing, hyphenation and spelling.}
The Design of a Vacuum Coffee Maker
Picture two vessels in close proximity (one on top of the other in the traditional design, or side by side for a balance brewer). A tube and a filter connect the two. The system is set up as a syphon, hence the pseudonym siphon brewer.
How does the system work? Hydrostatic pressure.
{Time to don the lab coat!}
For simplicities sake, we will describe the process with a traditional up/down setup. Changes in the temperature of the lower vessel change the vapor pressure. That change in pressure moves the water through the system. Heating the lower vessel will eventually raise the pressure to the point where expansion pushes the water up through the tube into the upper vessel, where the ground coffee awaits. Remove the source of heat (when the brewing process is complete), and the pressure will start to drop in the lower vessel. Eventually, the combined effects of gravity and atmospheric pressure push the brewed coffee down through the filter and into the lower vessel.
{Please note our deliberate use of the word push. Siphons do not work by pulling water. Nature, as it turns out, does not abhor a vacuum. As with so many things, nature seems to be a bit indifferent on the subject of vacuums. Gravity loves them, as Evangelista Torricelli will attest.}
One important consideration when it comes to design: your level of coordination. Vacuum brewers are a bit on the fragile side, and the traditional design is balanced but top heavy while mid-brew. There are polycarbonate options if you are concerned about breakage.
Vacuum Brewing: Resources
To reward you for having made it through the above science lesson, we compiled a roundup of our favorite web resources for vacuum brewing:
- Stumptown Coffee Roasters has a gorgeous photo tutorial on brewing with a vacuum coffee maker.
- CoffeeKid has compiled what is possibly the world’s most comprehensive vacuum coffee FAQ page.
- Sweet Maria’s has a brewing tip sheet for the Yama Vacuum and Bodum Santos Vacuum Brewers, and one for the Cona Vacuum Brewer.
- Tonx shared an amazingly cool time lapse video of Chris Owens making coffee at Intelli Venice with a vacuum brewer.
- Make Magazine has a set of blueprints for mad scientists who want to assemble their own siphon brewing kit.
Vacuum Coffee Makers: Our Recommendations
CoffeeKrave featured a review of the Bodum Santos last July, and included the newer Bodum Pebo in our roundup of cool coffee makers.
Looking beyond the Bodum, here are our picks for the best vacuum coffee systems:
The Budget-Friendly Option: Yama Tabletop 5 Cup Brewer, $52.00. Includes a stand and an alcohol lamp. It has similar features as the pricier model below, but it isn’t quite as sturdy.
The Deluxe Model: Cona Vacuum Brewer, from $209. Considered the King of the vacuum brewers. The vessel assembly is all glass, and the classic design has remained unchanged for 60 years.
The Indie Alternative: What could be more indie than going vintage? Vacuum coffee brewers were at their peak in popularity in the 1930s and 1940s. Consider shopping Etsy or a local antique store for a Corey or a Silex.
Do you abhor or adore a vacuum? Share your thoughts (or speak for nature) in the comments below!
Main Photo: Redband Coffee Co.
Content Photo: matt.herzog
I use this method daily with the Syphon style of this method. I would recommend that anyone who uses this method to try adding the coffee to the water after it has fully “risen” to the top chamber. I seen this way on an Intelligentsia you tube video where the temperature of the water is taken and cooled to the appropriate temperature. I have tried both methods and tasted and using the method of waiting to add the coffee (as oppose to having it waiting in the top chamber from the beginning) offers a much more delicate cup of coffee. Now when i taste a syphon brew elsewhere and they don’t do this i find it tastes burnt and unpleasant so I would strongly recommend trying it at least. Love the experiment and enjoy!