Brewers · Gear
Sifon coffee
Two glass balloons, a flame and a little physics: the steam rises the water and the vacuum returns it filtered. Clean bowl and a lot of show.
- Indicative price
- €60–110
- Capacity
- 2–3 tazas
- Grind
- Medium-fine
The siphon or vacuum coffee maker has a lower balloon with water and a higher one with the filter. When heated, the steam pushes the water up, where it blends with the coffee. When the fire is out, the balloon below is cold, a vacuum is created and the coffee is back down through the filter.
Heat 300 g of water until it rises, add 20 g of medium-fine coffee, remove and keep a very soft boil for 1: 00-1: 30. Turn it off, move it again and wait for it to come down, in about 30-45 seconds. Watch out for hot glass and flame: work on a stable surface.
- In favor: very clean and aromatic cup.
- In favour: stable temperature during infusion.
- For a show on the table.
- Against: fragile and slow to mount and clean.
- Against: The fabric filter needs constant care.
A TCA-3 Technical Hario costs €60-110 and includes alcohol lampstand; a butane burner (€30-60) gives more control. Check for replacements of the balloon and filter.
Cheapest alternative: The AeroPress or the Clever Dripper get a clean cup of immersion without glass or flame.
This coffee bar runs on coffee… literally. And the odd ko‑fi.
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