This is my 2nd Keurig coffee maker of this model. ruclips.net/user/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf The first worked fine for more than 2 years, and I could still get a decent cup of coffee out of it if I fiddled with it when I decided to replace it. The problem I had with my first unit was this: When attempting to brew a cup of coffee, the unit would either keep brewing until the coffee was undrinkable or it would not run long enough and the coffee produced was way too strong. I cleaned the unit as best I could but it did not help. So in the end it was just too much trouble to get a good cup of coffee out of it, so I decided to replace it with a new one, which has been working great since I unpacked it.
Man there's so many crazy alternative ways to make coffee... I prefer the old fashioned way of chewing the beans, and then pouring the hot water into your mouth, using your teeth to filter the grounds.
I've been making coffee with glass vacuum pots almost exclusively for 30 years, and I have many reservations about the way it's done here. For example, if you let the water boil before you seat the top, it's very difficult to seal the top vessel firmly enough to make a good seal because at that point the lower vessel is too hot to grasp with your bare hand, and if you push hard without supporting the lower vessel, you can push it right out of that intrinsically weak stand right into a minor kitchen disaster. And if you look closely, you'll see that he DOESN'T get a good seal, and the upper vessel is wildly tilted. Then by the magic of a second take edited in, the tilt is repaired and a good seal miraculously attained. The right way to do it is to add the water to the lower vessel at a temperature at which you can at least stand to handle it, affix the upper vessel, and immediately add the coffee. Then the water will gradually be pumped into the upper vessel at at temp well below boiling, and that will allow the coffee to be thoroughly wetted. Then when all the water that can be pumped up is pumped up, stir the upper vessel as the water left in the lower vessel rapidly comes to a boil. The water in the upper vessel will at first bubble as the air which was trapped in the lower vessel is forced through, and then it will stop bubbling because the cooler water above absorbs the pure water vapor from the lower vessel, and will heat up rapidly. When the upper vessel just begins the show signs of bubbling at the surface, take it away from the heat. The only pitfall in the method I've outlined is that you need to make sure there's enough water left in the lower vessel after the pumping process so that it doesn't boil dry as the water+coffee in the upper vessel is heating. If there isn't enough, you can adjust that by moving the sealing gasket down a fraction of an inch on the stem of the upper vessel. That particular gasket is generally very tight, and should stay where you put it.
Agreed. For pretending to look more clever and "scientific", there are a couple of things in the way he uses the syphon that are really dumb, which you already pointed out.
This is great advice, and I appreciate the reasoning you provide. I don't like blindly following steps without information supporting the process. The only thing I still struggle with is timing. Based on your process without testing it myself, the brew time would be about less than 2 minutes. I could be wrong, but what would be the ultimate brew time with a medium ground coffee?
Yeah, that's interesting when I look back on the video. It does look like he's not getting seal with all that vapor pressure. It's hard to tell if that's because he's holding it that way though. He gets a seal later, so I'm doubtful they manipulatively edited it so he could do something that isn't possible. I personally place the top chamber on when the first bubbles appear, not when there's an outright boil. Doesn't require any pushing. The weight of the chamber and the rubber gasket gives a perfect seal. I'm not so sure about all your details though. For example, time determines when I remove the heat, not if a bubble appears in the upper chamber. The action that happens in the upper chamber can be adjusted through your heat source so it might be the method that works for you, but I can't see a reason that this has to be *the* way to do it. I've also never waited 105s to brew. 60 s is what I've done but.... I notice with coffee instruction videos everyone seems to have their *right* way to do it and then the comments assure this person that this is not *the* right way. I mean, how about we all just take these videos as "well, here's my technique and yours may vary" instead of needing to tell everyone that anything different than theirs is WRONG?
lol I'm considering buying one of these because I want mazing coffee, and I'm finished spending tons of money at coffee shops. do you think this is a waste of money?
moviedude22 not a waste of money at all. Although I would suggest a pour over like Chemex or Hario, they are much more versatile and cheaper. If you already have one or don’t like them the siphon is a good purchase
@@moviedude22 I bought the vacuum pot a month ago and I really like it. Sure, it takes some time to prepare (and I actually use an Aeropress to make my morning coffee instead, because it's faster), but it tastes good and it also looks really cool.
While not commonly used, prime markers ( ' , ") denote a duration of time (1' 45") rather than the time (1:45) itself. A single prime is used for minutes and a double prime for seconds. It is used with much more frequency on a map to indicate a location.
quehostia lol, yeah... also, notice how people who think they are hip & smart are usually like Rube Goldberg... "Look at my hip, high yet low tech coffee/tea kettle. Now just let me pre-heat the water in another coffee or tea kettle, pour it into my inadequately heated hipster kettel to meticulously tend a flame & count stirs of grounds from beans shat from a civit in the forest then, wait to clog the drain or sling the spent grounds everywhere while cleaning my fragile carafe out before enjoying a cup of ordinary coffee or tea in front of other hipsters"... lol If the amount of unnecessary time, energy and steps to end results does not keep a simple machine simple & economical to use then it is usually something that the types that look like Michael Stipe Joined I.S.I.S. really enjoy to pat themselves on the back for annoying others with.
Nicely done demo. I visited Kyoto Japan while stationed in Tokyo between 87-93 and they had an excellent Coffee Restaurant with nothing but these at the bar and they made the coffee for you personally in front of you. Great experience and the best coffee I’d ever had. I bought one of these before leaving Japan and still use it.
Yes! I could never figure out what the heck Sojiro was doing with his coffee and science equipment, lol. I thought it was a made up coffee brewing method tbh...
@@Dipp182 You have a point. Pyrex (borosilicate glass) coffee pots make very good makeshift round-bottom flasks, but the coffee pot in this video is a round-bottom flask complete with an adaptor for a distillation column (it's important to distill the freebase).
Max Koopstra Terms just get mixed up because of how they're used in America like that. I agree it's best to stick with Metric but with the coffee scene in America they nearly always refer to the water temp in term of F regardless of what they say for others. It's a pain, right?
+Max Koopstra He used the most precise measurement for each metric he needed. Grams are much more precise than ounces when dealing with minute quantities and specific temperature is better dialed in using Fahrenheit degrees than celcius. Best of both worlds
Vincent Gonzalez “and now add 4 grams of that *sticky icky* to the 26 grams of ground coffee. It’ll have you zoomped in a fat second. Make sure it’s all organic and that no insects were harmed in the collection process” 😂
I've made coffee for nearly 50 years in a stainless steel Bunn vacuum coffee maker. You just use a very fine grind coffee. Coffee grinders in grocery stores used to have a "Vacuum" setting on the grind adjustment. Put the water in the bottom, put the coffee in the top. Put it on the stove on high. Listen for the first bubbles when all the water has been forced to the top and only steam is left below, then take it off the heat and let it sit until all the water is sucked back down. Best coffee you will ever drink. No new age mystique, just coffee and elementary physics.
thanks for explaining this. I have a vacuum brewer, and I've wasted lot of coffee on it, because the temp was to hot on the water coming up. the good coffee often tasted burnt. I have been thinking about doing it your way, and you just ensured me, that it is the way to go.
So extra, but I still want one...mainly for the entertainment and conversational piece aspect. This would be a nice way to have a casual coffee hangout with some friends if you host.
make the coffee ground size between sea salt and table salt - thanks for the tip - because I use both of those on a regular basis, so I know what size they are
Great video. However the way I do it it to place the coffee in the top and then lock it in place before the boil. This pushes the water through the coffee and a few stirs later I can turn off the burner. The draw down then occurs. For those who think it's a lot of work, let me tell you it is VERY worth while !! Don't even consider Starbucks or Peets. They taste bad no matter what you do !!
I actually prefer going down to the chemistry lab and getting a reflux setup. I feel that the superheated sand method gives a more even temperature to the water and coffee, and the distillation provides the perfect temperature once ran through the condenser
The small pool hall I hung out at as a teen had one of these. It was run by a family of old school Italians. The father, Pops, made the best coffee ever. Three donut shops within 2 blocks, and people would drive to the hall just for the coffee and hand made Italian sandwiches.
Thanks for the vid. As a nerd to brew coffee in such a intricate way is fun. Haters can hate and feel free to use their Mr. Coffee with that automatic drip. I want one now. 👍👍👍 That beard on fleek.
That is the way to do! If you have the stove top, you can actually use cold water but it takes some more time... and if you want you can also fill the coffe in the top before you put it on, it can be dangerous to have it hanging loose like that... and then the amount of coffe is very individual... for an amerivan coffe the 30 gram is possible good, for a scandinavian coffe I’ll go with 100 gram per liter of water... calculate 10 grams per 100 grams of water or similar 1 to 10... But I want to congrats because you do the best way using this machine that has origins in Portugal and that most machines are swedish from BODUM...
Uh or you can follow directions and fill the lower beaker with cold water, assemble the upper beaker, seal, add coffee and then time the water when it rises all by itself. No messing with hot water or tilting the upper beaker at an odd angle or any of that other nonsense. I own a Hario and have made many, many pots of coffee over the years for friends who had dinner at my place. Why make it so difficult. It is a very easy process. For those old enough to remember the Sunbeam Coffeemaster Electric Vacuum Coffee Pot popular in the 1940's and 1950's did the same thing in the same way with the added bonus of just plugging it into the wall.
I would love to be educated by any experts here but does this also remove the acidity of the coffee? My father goes to only one coffee shop (Japanese brand) because he doesn’t get any acid reflux from their coffee and he thinks that it’s because they do this method. Or could it be just their brand/type of beans?
Tried this with a pressure cooker, diesel burner and 600volt 3phase vaccum pump. I had it down to about half a millitorr at 500 degrees before the cooker burst and sprayed hot grounds onto the diesel burner, which immediately ignited them and burnt my house down. paramedics said the coffee was excellent, after adding cream and sugar.
I have a Cona Table Deluxe (Size No IIA (2A), would you expect the draw down time to be about the same using the glass rod filter??? I've only just got it and the draw down took quite a while.... Coffee tasted ok, perhaps a litte weak using SCAA recommended ratios. I got a nice dry mound at the end but it just took a while (5mins +) for the draw down.
But the metal chain will effect the coffee flavor, right? Why not have a filter either without a chain or with pearls for minimal amount of variance in coffee flavor?
Good vid - thanks What is the downside for putting the ground coffee in first and letting the rising boiled water add to the grounds? Tap water or filtered water?
Bill Blake since no one else has answered, boiling water contacting the grinds will over extract them resulting in undue bitterness. Doesn’t stop people from doing it or preferring the method they are comfortable with. It’s still better than percolation.
Ideally, distilled water (NOT purchased in a plastic container from a grocery store which leeches out endocrine disruptors). I own a Mini Classic CT Countertop Water Distiller from My Pure Water and can highly recommend it. That's the base from which to start. Distilled water alone makes horrible coffee. The easiest way to make great water for coffee is to add Third Wave Water (prepacked minerals) to distilled water.
The antique ones are better, don't need expensive filters at ALL and clean out easier too. Oh and you can make coffee on a regular stove without the butane thing but maybe in the future no one will have gas stoves anymore.
We would like to remark on 'How to Brew Vacuum Pot Coffee', although the vacuum brewer used in this clip is of asian origin. As manufacturer of Cona Coffeemakers, the world-renowned european benchmark of vacuum coffeemakers, we would recommend Cona users to do it differently step-by-step. We in particular advise users to ignite the flame much later in the proces. First put in pre-heated water as this clip shows. Then position the upper bowl with the filter installed onto it, not loose but airtight and functional. Then the coffee grounds can be strewn into the (still dry) upper bowl. Only then ignite the flame. Boiling water produces water in its gas-phase, better known as steam. This pushes the water upward through the funnel into the upper bowl. Subsequently the upward stream of steam (not oxidising air) creates a perfectly even distribution of the grounds whilst brewing. With Cona Coffeemakers additional stirring by hand is not necessary. We have recently developed a new 'hipsterized' variant for barista's of the domestic model Cona. It has a technically sophisticated micron weave filter system with a spring holding it in position, as to enable stirring regardless of reasons. As with our other all-glass filter system (a solid glass rod) for home use, it does not require any kind of filter paper or filter cloth. Whilst developing it, we have again come to marvel at the sheer complexity of the filtering and extraction hydrodynamics, that lay behind the Cona method, and how the 1962 industrial design by Abram Games combined perfect shape with perfect function in harmony with his motto 'Maximum meaning, Minimum means'. Cona coffeemakers are manufactured by A. Gezang & Co BV in the Netherlands.
Not one viewer was marvelled by the fact that this man acquired hot water at a temperature of 200 degrees, and still managed to have it in its liquid state. Come on people.
Question: can u use more coffee so u get espresso strength? Or can u use less water? Or is t his method only for pour over strenth? I only drink turkish or espresso
Peter Thomas yeah. the siphon is one of the best solution immersion methods when it comes to body/ mouth feel while retaining flavor clarity. they're tricky to get right, but once you do... look out!
I've tried this at a coffe house once. It didnt taste good, probably just a bad method or the dude couldnt do it right. But a regular drip coffee makes just as much sense as this method and is much simpler to do.
Pretty sure at least the Yama is designed to push up to coffee at 200F, designed lift based on vapor pressure at that temp. No need for preheat, if this is your device and it isn't that way is it intentionally less engineered? Or is it just demonstrating a better control process for hyper optimal brew? Lol also if your specifying number of stirs and timing intervals, coffee grain size would probably be pretty important.
I have super bad hyper active disorder and coffee is the only thing that works for me. I dunno why.. The meds the doctor gave me? They are worse than local drug dealers these days. Becoming a drooling idiot is not progress imo.. But when I drink tea's and coffees its like my body can keep up with my mind or something. Without coffee my mind fires max power, analyzes every single thing around me, and people don't like it because it makes them nervous. < Guilty animals lol.. Anywho I am always looking for ways to do coffee and this is by far the COOLEST way Ive seen so far. Going to have to get this gear sometime. Thanks very much for the video! :) *Liked* I love pressure systems.. Earth, stars, singularities, engines, and everything is a pressure system. I like to stick to that pattern :).
try going outside of the city, i live in SoCal and Have ADHD, i know the struggle, your body isnt outfitted to disregard useless information easily, go enjoy somewhere where all the informationis pertinent qnd have a goood day
ive only seen people just put the whole thing together, boil the water inside the pot with the gas light, and then just add the coffee before starting the process or after the water shoots up.hipster ass coffee. its a neat pot because its all included and you don't need extra shit like you need a scale and a separate heater and pot.you certainly shouldn't let glass just kind of roll around like that. good way to break your coffee maker.
I appreciate this clip, as it is a different way then what i have seen elsewhere. i have a large model and i do like the way the nutty flavours of the coffee are brought up using this brewing method. I am looking for a single serving model, but find them too pricey. I think I will keep using my french press as it allows to brew at a slightly lower temperature.... boiling water is too hot.... for me ;)
If you lower the burner heat until the water in the top vessel isn't boiling anymore (like in the video), it is exactly at 200°F (I measured it several times). The perfect brewing temperature.
NO< NO< NO you need the top too eat enought to allow the pressure to build enough to rise to the top the agitation helps with extraction and is not a bad thing, when allowed to do it's thing stirring is optional
I would not follow this process. don't over agitate the grind while it brews. grind ought to be in the top chamber before water enters top chamber, then when it combines, you allow it to cool and draw-down. no need to stir. always add wet to dry. Do you add cereal to your milk in the morning?
See also my process for making 'Caffe Depurato' which provides even more control and provides richer smoother coffee but without much of the bitterness.
Not really much slower than say a french press, I don't get why he boils the water first in a kettle since it's gonna boil in the beaker anyway, put the water to boil in the beaker and measure and grind your coffee, add grinds to the hot water and let sit, then perform the vacuum, while it's sitting make the rest of your breakfast.
Certain areas have certain minerals that can make the weight vary, along with alot of atmospheric variables like air pressure, but you’re right, universally, 1:1 ml:g for water
only bad thing bout this things is the amount it makes at once some make up to 50 ounces which for my family is enough for 3 cups cause we drink a lot of coffee planning to get one of the with kona beans
HERPY DERPEDY if you're looking for quality and quantity in a single brew then i would recommend a full sized chemex. while the siphon is a phenomenal brew system, I've found that the larger the batch the harder it is to have a consistent handle on all the variables.
This is my 2nd Keurig coffee maker of this model. ruclips.net/user/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf The first worked fine for more than 2 years, and I could still get a decent cup of coffee out of it if I fiddled with it when I decided to replace it. The problem I had with my first unit was this: When attempting to brew a cup of coffee, the unit would either keep brewing until the coffee was undrinkable or it would not run long enough and the coffee produced was way too strong. I cleaned the unit as best I could but it did not help. So in the end it was just too much trouble to get a good cup of coffee out of it, so I decided to replace it with a new one, which has been working great since I unpacked it.
For when you want coffee, but you also want to roleplay an alchemist/wizard.
Exactly
Roll a 1d20+3 Alchemy check please.
Or would it be a Performance check?
@@xxneramacxx4435 Tools proficiency with Alchemist's Supplies, if we're talking 5e. The stat then can be a query.
There is literally never a day for me when both of these are not true.
Everytime I make siphon coffee it says "alchemy increased"
Man there's so many crazy alternative ways to make coffee... I prefer the old fashioned way of chewing the beans, and then pouring the hot water into your mouth, using your teeth to filter the grounds.
Hahaha
OMG that was hilarious and as silly as these hipsters here.
My man
dude. i just died reading this hahaha
VulcanGray wait there's people who DON'T do that???
I've been making coffee with glass vacuum pots almost exclusively for 30 years, and I have many reservations about the way it's done here.
For example, if you let the water boil before you seat the top, it's very difficult to seal the top vessel firmly enough to make a good seal because at that point the lower vessel is too hot to grasp with your bare hand, and if you push hard without supporting the lower vessel, you can push it right out of that intrinsically weak stand right into a minor kitchen disaster. And if you look closely, you'll see that he DOESN'T get a good seal, and the upper vessel is wildly tilted. Then by the magic of a second take edited in, the tilt is repaired and a good seal miraculously attained.
The right way to do it is to add the water to the lower vessel at a temperature at which you can at least stand to handle it, affix the upper vessel, and immediately add the coffee.
Then the water will gradually be pumped into the upper vessel at at temp well below boiling, and that will allow the coffee to be thoroughly wetted. Then when all the water that can be pumped up is pumped up, stir the upper vessel as the water left in the lower vessel rapidly comes to a boil.
The water in the upper vessel will at first bubble as the air which was trapped in the lower vessel is forced through, and then it will stop bubbling because the cooler water above absorbs the pure water vapor from the lower vessel, and will heat up rapidly.
When the upper vessel just begins the show signs of bubbling at the surface, take it away from the heat.
The only pitfall in the method I've outlined is that you need to make sure there's enough water left in the lower vessel after the pumping process so that it doesn't boil dry as the water+coffee in the upper vessel is heating. If there isn't enough, you can adjust that by moving the sealing gasket down a fraction of an inch on the stem of the upper vessel. That particular gasket is generally very tight, and should stay where you put it.
Agreed. For pretending to look more clever and "scientific", there are a couple of things in the way he uses the syphon that are really dumb, which you already pointed out.
This is great advice, and I appreciate the reasoning you provide. I don't like blindly following steps without information supporting the process. The only thing I still struggle with is timing. Based on your process without testing it myself, the brew time would be about less than 2 minutes. I could be wrong, but what would be the ultimate brew time with a medium ground coffee?
Yeah, that's interesting when I look back on the video. It does look like he's not getting seal with all that vapor pressure. It's hard to tell if that's because he's holding it that way though. He gets a seal later, so I'm doubtful they manipulatively edited it so he could do something that isn't possible.
I personally place the top chamber on when the first bubbles appear, not when there's an outright boil. Doesn't require any pushing. The weight of the chamber and the rubber gasket gives a perfect seal.
I'm not so sure about all your details though. For example, time determines when I remove the heat, not if a bubble appears in the upper chamber. The action that happens in the upper chamber can be adjusted through your heat source so it might be the method that works for you, but I can't see a reason that this has to be *the* way to do it.
I've also never waited 105s to brew. 60 s is what I've done but....
I notice with coffee instruction videos everyone seems to have their *right* way to do it and then the comments assure this person that this is not *the* right way. I mean, how about we all just take these videos as "well, here's my technique and yours may vary" instead of needing to tell everyone that anything different than theirs is WRONG?
You should make a video too, I'd love to see how you do it
China called, they want their wall back.
You look and sound exactly like what i imagined a person that brews vacuum pot coffee to sound and look like.
lol
I'm considering buying one of these because I want mazing coffee, and I'm finished spending tons of money at coffee shops. do you think this is a waste of money?
moviedude22 not a waste of money at all. Although I would suggest a pour over like Chemex or Hario, they are much more versatile and cheaper. If you already have one or don’t like them the siphon is a good purchase
Yes complete waste of money just get a basic coffee maker, did you not see how much effort for coffee
@@josuelokser If effort means the coffee tasking experience as a whole would be elevated, then I'm willing to go the extra mile
@@moviedude22 I bought the vacuum pot a month ago and I really like it. Sure, it takes some time to prepare (and I actually use an Aeropress to make my morning coffee instead, because it's faster), but it tastes good and it also looks really cool.
make sure you wait for 1 foot and 45 inches
While not commonly used, prime markers ( ' , ") denote a duration of time (1' 45") rather than the time (1:45) itself. A single prime is used for minutes and a double prime for seconds. It is used with much more frequency on a map to indicate a location.
hahahah
I got overwhelmed by meretriciousness and stirred my coffee 11 times instead of 10. Should I throw it out and start again?
Yeah, you done fucked up. I'm guessing your pants were not tight enough. This is an absolute requirement for a correctly brewed coffee.
No!
You can use it as deodorizer.
quehostia lol, yeah... also, notice how people who think they are hip & smart are usually like Rube Goldberg... "Look at my hip, high yet low tech coffee/tea kettle. Now just let me pre-heat the water in another coffee or tea kettle, pour it into my inadequately heated hipster kettel to meticulously tend a flame & count stirs of grounds from beans shat from a civit in the forest then, wait to clog the drain or sling the spent grounds everywhere while cleaning my fragile carafe out before enjoying a cup of ordinary coffee or tea in front of other hipsters"... lol
If the amount of unnecessary time, energy and steps to end results does not keep a simple machine simple & economical to use then it is usually something that the types that look like Michael Stipe Joined I.S.I.S. really enjoy to pat themselves on the back for annoying others with.
quehostia just do a rotation in the opposite direction to unwind it and all should be well!
@@thedeadnigerianprincehaunt5096 outstanding observations of this pretentious twat
Nicely done demo. I visited Kyoto Japan while stationed in Tokyo between 87-93 and they had an excellent Coffee Restaurant with nothing but these at the bar and they made the coffee for you personally in front of you. Great experience and the best coffee I’d ever had. I bought one of these before leaving Japan and still use it.
Went to one a month ago that had just that in Kyoto.
I like being over the top and persona 5 so I like this way of making coffee
Literally what brought me here too
Fox Uzuki same lmao. I’d always see this setup in Leblanc, and wanted one so bad
Yes! I could never figure out what the heck Sojiro was doing with his coffee and science equipment, lol. I thought it was a made up coffee brewing method tbh...
It's like a meth lab for coffee
+Kerath XD
That's what my meth cook said, and thus ordered some of these contraptions... now we are brewing quality awakening meth 😃
I heard if you brew it just perfect, the coffee comes out blue. True story.
Pretty sure that blue coffee is patented by Bryan Cranston
@@Dipp182 You have a point. Pyrex (borosilicate glass) coffee pots make very good makeshift round-bottom flasks, but the coffee pot in this video is a round-bottom flask complete with an adaptor for a distillation column (it's important to distill the freebase).
good method, allowing the water in the upper chamber to get hot enough but not too hot is paramount
When you like coffee, and you miss breaking bad!!
You use grams but not celcius why not?
+Max Koopstra American
+platinumdynamite but there are they use pounds in America, or not?
Max Koopstra
Terms just get mixed up because of how they're used in America like that. I agree it's best to stick with Metric but with the coffee scene in America they nearly always refer to the water temp in term of F regardless of what they say for others. It's a pain, right?
I'm American and it's really annoying using the Imperial System. I don't know why we don't go metric, it's much simpler.
+Max Koopstra He used the most precise measurement for each metric he needed. Grams are much more precise than ounces when dealing with minute quantities and specific temperature is better dialed in using Fahrenheit degrees than celcius. Best of both worlds
That's a nice bong
Butter Coffee with Cannabis Infused Ghee
Vincent Gonzalez “and now add 4 grams of that *sticky icky* to the 26 grams of ground coffee. It’ll have you zoomped in a fat second. Make sure it’s all organic and that no insects were harmed in the collection process” 😂
@@robnowak9884 now you are redy for a mickel bay movie
Vincent Gonzalez or that 70s show but modern
I've made coffee for nearly 50 years in a stainless steel Bunn vacuum coffee maker. You just use a very fine grind coffee. Coffee grinders in grocery stores used to have a "Vacuum" setting on the grind adjustment. Put the water in the bottom, put the coffee in the top. Put it on the stove on high. Listen for the first bubbles when all the water has been forced to the top and only steam is left below, then take it off the heat and let it sit until all the water is sucked back down. Best coffee you will ever drink. No new age mystique, just coffee and elementary physics.
Yup… They really want it to be a whole performance to brew coffee in a siphon brewer and in reality it’s so simple that a trained monkey can do it.
thanks for explaining this.
I have a vacuum brewer, and I've wasted lot of coffee on it, because the temp was to hot on the water coming up. the good coffee often tasted burnt.
I have been thinking about doing it your way, and you just ensured me, that it is the way to go.
Impracticable for day to day use, but cool as fuck.
that osnt true it doesnt take a lot to make coffe if you get the hang of it
So extra, but I still want one...mainly for the entertainment and conversational piece aspect. This would be a nice way to have a casual coffee hangout with some friends if you host.
Cobalt has already taken Co on the periodic table of elements
make the coffee ground size between sea salt and table salt - thanks for the tip - because I use both of those on a regular basis, so I know what size they are
I'm glad Mr. White found a better outlet for his genius
Some people on this comment section have no chill. You do you coffee man. I enjoyed the video because I like to brew my coffee in different ways.
Yeah, people have religious devotion to the details of their technique and minor deviations from that are outrageous heresy.
Great video. However the way I do it it to place the coffee in the top and then lock it in place before the boil. This pushes the water through the coffee and a few stirs later I can turn off the burner. The draw down then occurs. For those who think it's a lot of work, let me tell you it is VERY worth while !! Don't even consider Starbucks or Peets. They taste bad no matter what you do !!
both ways are correct even tho i prefer the same way you do it the coffee comes out less bitter...
Great video. Thanks. Just bought one and didn’t have the first clue how to make it work. Lol!!!
Nothing more enjoyable than beaker of coffee with a tampon string hanging in it.
what kind of midieval gladiator type girl you sleepin with?
I literally just LOLd
I actually prefer going down to the chemistry lab and getting a reflux setup. I feel that the superheated sand method gives a more even temperature to the water and coffee, and the distillation provides the perfect temperature once ran through the condenser
I love the aesthetics of this rig, but it looks like a hassle to operate and clean. I might check it out though.
fragile too
The small pool hall I hung out at as a teen had one of these. It was run by a family of old school Italians. The father, Pops, made the best coffee ever. Three donut shops within 2 blocks, and people would drive to the hall just for the coffee and hand made Italian sandwiches.
Thanks for the vid. As a nerd to brew coffee in such a intricate way is fun. Haters can hate and feel free to use their Mr. Coffee with that automatic drip. I want one now. 👍👍👍 That beard on fleek.
He explain it in a way that I could understand thank you ☺️
That is the way to do! If you have the stove top, you can actually use cold water but it takes some more time... and if you want you can also fill the coffe in the top before you put it on, it can be dangerous to have it hanging loose like that... and then the amount of coffe is very individual... for an amerivan coffe the 30 gram is possible good, for a scandinavian coffe I’ll go with 100 gram per liter of water... calculate 10 grams per 100 grams of water or similar 1 to 10... But I want to congrats because you do the best way using this machine that has origins in Portugal and that most machines are swedish from BODUM...
Uh or you can follow directions and fill the lower beaker with cold water, assemble the upper beaker, seal, add coffee and then time the water when it rises all by itself. No messing with hot water or tilting the upper beaker at an odd angle or any of that other nonsense. I own a Hario and have made many, many pots of coffee over the years for friends who had dinner at my place. Why make it so difficult. It is a very easy process. For those old enough to remember the Sunbeam Coffeemaster Electric Vacuum Coffee Pot popular in the 1940's and 1950's did the same thing in the same way with the added bonus of just plugging it into the wall.
Yes ..Hario knows best..they made the thing. None of this twaddle
or you can do it the way you want and leave everyone else out of it.
Just wanted to say thanks for putting this up. It's my baseline recipe and I use it all the time
Beautiful rig. A bit hard to imagine using at 4 a.m. but...
Why would anyone wake up at 4 a.m?
@@karoma7898 What time do you want your hotel breakfast ready and served?
this is my RUclips rabbit hole for the day. Thanks algorithm!
Should someone in the early morning be playing scientist before their first cup of coffee?
hahaha
Damn that made me laugh way to hard.
This technique is only to be used under the full moon
Depends if they get dressed in a lab coat for work or not....
easy, you set your k-cup coffee maker for morning... wake up, drink k-cup... then start alchemist brewing ritual
Thank you!
This video is really very good.
To the point and valuable!
Does it taste any better than regular ground coffee like in a French Press or in a Mocha pot?
I would love to be educated by any experts here but does this also remove the acidity of the coffee? My father goes to only one coffee shop (Japanese brand) because he doesn’t get any acid reflux from their coffee and he thinks that it’s because they do this method. Or could it be just their brand/type of beans?
Tried this with a pressure cooker, diesel burner and 600volt 3phase vaccum pump. I had it down to about half a millitorr at 500 degrees before the cooker burst and sprayed hot grounds onto the diesel burner, which immediately ignited them and burnt my house down.
paramedics said the coffee was excellent, after adding cream and sugar.
2 years old, amazing comment, not even a single like. Not a sadder tale was told.
I have a Cona Table Deluxe (Size No IIA (2A), would you expect the draw down time to be about the same using the glass rod filter??? I've only just got it and the draw down took quite a while.... Coffee tasted ok, perhaps a litte weak using SCAA recommended ratios. I got a nice dry mound at the end but it just took a while (5mins +) for the draw down.
But the metal chain will effect the coffee flavor, right? Why not have a filter either without a chain or with pearls for minimal amount of variance in coffee flavor?
Good vid - thanks
What is the downside for putting the ground coffee in first and letting the rising boiled water add to the grounds?
Tap water or filtered water?
Bill Blake since no one else has answered, boiling water contacting the grinds will over extract them resulting in undue bitterness. Doesn’t stop people from doing it or preferring the method they are comfortable with. It’s still better than percolation.
Also, filtered.
Ideally, distilled water (NOT purchased in a plastic container from a grocery store which leeches out endocrine disruptors). I own a Mini Classic CT Countertop Water Distiller from My Pure Water and can highly recommend it. That's the base from which to start. Distilled water alone makes horrible coffee. The easiest way to make great water for coffee is to add Third Wave Water (prepacked minerals) to distilled water.
Now show me how to clean the upper portion without making a fecking mess.
you can either wait till it dries out a bit and dump it into the trash, or swish them out at the tap while they're still wet
The antique ones are better, don't need expensive filters at ALL and clean out easier too. Oh and you can make coffee on a regular stove without the butane thing but maybe in the future no one will have gas stoves anymore.
If you make your coffee like this then you don't clean the upper portion, you throw it away and get a new one.
If you have an in-sink disposal, just rinse it out, dump the grinds and run the disposal.
@@loodog555 You can just dump the grounds, period. You don’t need a garbage disposal.
No way that tastes that much better than my mr coffee machine.
But who makes me the first cup of coffee so that I am awake enough to go through this method of making coffee?
Are these filters single use? Or can I reuse it?
We would like to remark on 'How to Brew Vacuum Pot Coffee', although the vacuum brewer used in this clip is of asian origin.
As manufacturer of Cona Coffeemakers, the world-renowned european benchmark of vacuum coffeemakers, we would recommend Cona users to do it differently step-by-step.
We in particular advise users to ignite the flame much later in the proces.
First put in pre-heated water as this clip shows. Then position the upper bowl with the filter installed onto it, not loose but airtight and functional. Then the coffee grounds can be strewn into the (still dry) upper bowl. Only then ignite the flame.
Boiling water produces water in its gas-phase, better known as steam. This pushes the water upward through the funnel into the upper bowl. Subsequently the upward stream of steam (not oxidising air) creates a perfectly even distribution of the grounds whilst brewing. With Cona Coffeemakers additional stirring by hand is not necessary.
We have recently developed a new 'hipsterized' variant for barista's of the domestic model Cona. It has a technically sophisticated micron weave filter system with a spring holding it in position, as to enable stirring regardless of reasons. As with our other all-glass filter system (a solid glass rod) for home use, it does not require any kind of filter paper or filter cloth.
Whilst developing it, we have again come to marvel at the sheer complexity of the filtering and extraction hydrodynamics, that lay behind the Cona method, and how the 1962 industrial design by Abram Games combined perfect shape with perfect function in harmony with his motto 'Maximum meaning, Minimum means'.
Cona coffeemakers are manufactured by A. Gezang & Co BV in the Netherlands.
But how do you buy one
Nice coffee brew video! Thanks for sharing.
I have my own, but how much is one cup of coffee going for brewed by this method? It looks like the best cup of coffee you've ever had.
Vacuum pot? How do you smoke it?
How does it taste? I found out i like french press more than coffee from presso machine.
Not one viewer was marvelled by the fact that this man acquired hot water at a temperature of 200 degrees, and still managed to have it in its liquid state. Come on people.
Question: can u use more coffee so u get espresso strength? Or can u use less water? Or is t his method only for pour over strenth? I only drink turkish or espresso
What does the coffee taste like when made with one of these? Is is full bodied?
Peter Thomas yeah. the siphon is one of the best solution immersion methods when it comes to body/ mouth feel while retaining flavor clarity. they're tricky to get right, but once you do... look out!
So if Y+Z= 64 squared = 8 8/2=4 is that when the coffé is done ?
I've tried this at a coffe house once. It didnt taste good, probably just a bad method or the dude couldnt do it right. But a regular drip coffee makes just as much sense as this method and is much simpler to do.
This is so Breaking Bad! It's like the simplified version of Gale's needlessly complex coffee machine in Gustavo Fring's meth lab!
{:-D
Just to be clear you never used the top lid for it, right?
Stir 10 times and wait 1' 45'' - that sounds like fun 😅
Just kidding, I love experimenting with not conventional ways of brewing
Pretty sure at least the Yama is designed to push up to coffee at 200F, designed lift based on vapor pressure at that temp. No need for preheat, if this is your device and it isn't that way is it intentionally less engineered? Or is it just demonstrating a better control process for hyper optimal brew?
Lol also if your specifying number of stirs and timing intervals, coffee grain size would probably be pretty important.
So I tried to look it up, but how much final end coffee does this yield out of the 400g water added?
Thanks for this nice video, what are the general ratios of water to coffee?
Depends on the brewing method. Here it's 15g per 200g water. More convential metric is 7-8g per 150g water
What brand of coffee pot and burner is he using? I thought it might’ve been Hario but I can’t find it on their website. Please help.
Does that little bit of water that remains in the bottom end up diluting it
Why 400g water? Does this vary by altitude?
is this a 3 or a 5 cup yama siphon??
133/5000
hello, can I make a cold percolator, with 55 degree alcohol and dried plants? how to slow the flow as much as possible? thanks
Interestingly this video makes me wanna dab and drink coffee as well🤔
When it's time to pour, I really expected it to tilt and let you pour without picking the whole thing up. Please put that in the next version.
Can use this with matcha?
Enjoying my Taster's Choice here.
Now that is a morning ritual!
I have super bad hyper active disorder and coffee is the only thing that works for me. I dunno why.. The meds the doctor gave me? They are worse than local drug dealers these days. Becoming a drooling idiot is not progress imo.. But when I drink tea's and coffees its like my body can keep up with my mind or something. Without coffee my mind fires max power, analyzes every single thing around me, and people don't like it because it makes them nervous. < Guilty animals lol..
Anywho I am always looking for ways to do coffee and this is by far the COOLEST way Ive seen so far. Going to have to get this gear sometime. Thanks very much for the video! :) *Liked* I love pressure systems.. Earth, stars, singularities, engines, and everything is a pressure system. I like to stick to that pattern :).
try going outside of the city, i live in SoCal and Have ADHD, i know the struggle, your body isnt outfitted to disregard useless information easily, go enjoy somewhere where all the informationis pertinent qnd have a goood day
would doing all that affect the taste?
A couple times I don't get the dome when it drains it goes flat. Did I over extract or under extract or maybe it was too hot?
I usually stir 11 times, am I over stirring?
Where can I get this vacuum pot/ siphon coffee maker and for how much?
is that a cup or a small bucket?
ive only seen people just put the whole thing together, boil the water inside the pot with the gas light, and then just add the coffee before starting the process or after the water shoots up.hipster ass coffee. its a neat pot because its all included and you don't need extra shit like you need a scale and a separate heater and pot.you certainly shouldn't let glass just kind of roll around like that. good way to break your coffee maker.
I appreciate this clip, as it is a different way then what i have seen elsewhere. i have a large model and i do like the way the nutty flavours of the coffee are brought up using this brewing method. I am looking for a single serving model, but find them too pricey. I think I will keep using my french press as it allows to brew at a slightly lower temperature.... boiling water is too hot.... for me ;)
If you lower the burner heat until the water in the top vessel isn't boiling anymore (like in the video), it is exactly at 200°F (I measured it several times). The perfect brewing temperature.
My French press is about as complicated as I want to go.
2:59 wtf you stirred it 6 tines
Hi, can I have more information for the burner? Because here in Italy it seems impossible to find one like that of the video.
This looks like an awesome way to make coffee
Any reason at all why someone should use this system other than its an archaic system?
Hello, how many cups are that Siphon?
NO< NO< NO you need the top too eat enought to allow the pressure to build enough to rise to the top the agitation helps with extraction and is not a bad thing, when allowed to do it's thing stirring is optional
I would not follow this process. don't over agitate the grind while it brews. grind ought to be in the top chamber before water enters top chamber, then when it combines, you allow it to cool and draw-down. no need to stir. always add wet to dry. Do you add cereal to your milk in the morning?
When I heard about this method of brewing coffee I was totally intrigued. Now thanks to you I'm totally discouraged!
I don't have a burner, I have an alcohol candle. Is that ok?
See also my process for making 'Caffe Depurato' which provides even more control and provides richer smoother coffee but without much of the bitterness.
how can i get this coffee mug .. wow ?
How much does that cost? Might as well start on my refill right now
It depend on the size and manufacturer. I bought a 3-cup size for 27$ U.S.Dollar and it works well.
Interesting, time consuming and scientific. I missed the pros and cons of this method say vs pour over. Worth the wait?
Not really much slower than say a french press, I don't get why he boils the water first in a kettle since it's gonna boil in the beaker anyway, put the water to boil in the beaker and measure and grind your coffee, add grinds to the hot water and let sit, then perform the vacuum, while it's sitting make the rest of your breakfast.
So is it 400ml of water then? Water is measured in volume not mass. I mean if we're going to be being all scientific and all...
why not in mol then
Certain areas have certain minerals that can make the weight vary, along with alot of atmospheric variables like air pressure, but you’re right, universally, 1:1 ml:g for water
only bad thing bout this things is the amount it makes at once some make up to 50 ounces which for my family is enough for 3 cups cause we drink a lot of coffee planning to get one of the with kona beans
HERPY DERPEDY if you're looking for quality and quantity in a single brew then i would recommend a full sized chemex. while the siphon is a phenomenal brew system, I've found that the larger the batch the harder it is to have a consistent handle on all the variables.
Jake king I bought a Japanese pour over Forget the brand
which alcohol is used for its burnee
Wait.. what the difference between vacuum pot and siphon?
this is cool and that buy im pretty sure the coffee would taste the same if you made it normally without needing to stir 10 times and alot quicker to
Exactly..no need for the voodoo magic tricks over it