We are making a more then slightly better brew. And we can also make tea in this thing. In Sweden we call the most common model "Don Pedro, Kaffebryggare".
@@AndersJackson Doesn't the arabic coffee method work with the same principle or am I getting it wrong? As I understand it that's a much older way to brew coffee.
я химик. здесь ничего химического не происходит кроме выделения тепла, воды(в газообразном состоянии с последующей конденсацией) и CO2 из горящей спиртовки. из за испарения воды в закрытом пространстве увеличивается давление, которое выталкивает воду из колбы и фильтруется с помощью перегородки P.S. меня больше удивляет как вода возвращается обратно в колбу наполненной водой потому что кончик воронки полностью погружен
The larger classic Restaurant/ Diner version that works on the same principle was called a, " VACUTAINER " Coffee Brewer with carafe. Mine didn't have a paper filter,, it used a ceramic spring-loaded plug with small fluting, it rested on a rubber gasket between the upper and lower vessel. The directions suggested adding the measure of coffee to the upper chamber prior to starting the brew cycle on a hotplate. The average brewing time was about 12 minutes. I still have one from the late 1940's or early 1950's. A garage sale purchase many years ago.
@@orlandolaurentiu731 you clean it fast, I got one myself. But a larger model for up to 8 cups. In Sweden and Finland we need more coffee than what this model makes.
Because the coffee is exposed to a partial vacuum as it enters the final chamber, dissolved gases(such as CO2) are pulled out of the liquid. This reduces the formation of carbonic acid, making it taste less sour, and allows the bitter oils to emulsify better, reducing the bitter aftertaste. The effect might be minor on this model because of how small it is, but equipment like this can definitely produce some kind of noticeable result.
@@The8merpit also is a way to maintain a constant, low temperature since there's an extra layer of insulation between the water and the heat source. It's next to impossible to burn the coffee this way
Coffe is never exposed to any vacuum in here. Shows how you don't understand what's really going on inside this device physically. And all you need to do to get rid of dissolved gasses is just boil the water, since high temperature decreases their solubility.
Also the bitterness comes from overboiling the coffee. This doesn't happen here, because the water temperature falls before it gets to fill the upper glass.
@@richardfeliciano8885 "no, we're not adding chili pepper, what we are going to be making doesn't need it, I don't care if it's your signature ingredient"
This is actually a very good style of pot, each part is very simple and replaceable, and it works for any kind of drink. I use it to make an unsweetened ginger ale, as ginger is one of my favorite flavors.
I abolutely love it when old technology is rediscovered. I have several old coffee makers like this that date back to the 1930s and 1940s. There are even older versions of this system.
What you argue here is exactly the force that drve human kind to evolve their knowledge ! Like if one of us mofo find a new way too breed coffee that make it taste sweet to even baby ! It (the news) will be shared around the world , now that same energy and idea of finding better is the prime force of why you get to have a new smartphone, better home , better car & the most important improv of medical art and pharma range of cure ! Now you , as you are have something to care of ! So now that we are even on that point : What is your's domains of practice that you are secretly improving ? Mine is the modern bike :) ;)
they actually made normal electric coffee brewers out of this concept! i have one, it's called the SunBeam Coffee Master, they were in production in the 1940s, when their only real competition was percolators, and these had the distinct advantage that the coffee is never boiled by the heating element, so it tastes WAY better than a percolator. you fill the bottom with water, put your grounds in the top, flip the switch, it simply boils once to go up, the switch senses the overheating and flips off thanks to a bimetallic strip, then it slowly flushes back down as brewed coffee. take the top part with all the used grounds off, and serve it from the pot. i got it because i love coffee and it was a cute little novelty for like $15 at a garage sale, it has a bit of a learning curve but once you figure it out it's really easy to use and actually makes some of the best coffee I've ever had
Anyone familiar with basic lab equipment could do so much better. This has unnecessary steps that would make it hard to properly measure out your water and grounds
I call this coffee theatre. Perfect for entertaining and after dinner coffee. The coffee, BTW, is excellent. They sell stove top versions for quicker everyday coffee experiences. 😊
That system was used in my parents' restaurant in the 1950's and still used in the 1980's. Some of the bells were stainless steel. I remember it was the best coffee around. That's where I learned to drink it black. So, not a science experiment but a replication of things past. Brings back many memories.
It kinda is a science experiment, because it combines a round-bottom flask with a vacuum funnel to create something like a soxhlet apparatus, but it’s mostly aesthetics
Thats where this is like a girlfriend it sucks it and does the job fast but with elegance ……drip coffee is like being married slow as hell and gravity is pulling everything down
This was referred to as a vacuum pot. My parents had a stainless steel one. My grandfather had one. It was cool when I was a little kid to watch the water. Go up through the coffee grounds that you put in the bottom of the top chamber and when you took the heat away. The Brood coffee went back down into the serving container below and left the grounds up above in a mound. I remember the Restaurants restaurants also used to use these
There was also a piece of glassware like this called a gasogene that worked in almost the same way, in the bottom chamber would be baking soda and tartaric acid, in the top would be water and connecting them was a metal tube, once the water dropped down from the tube it causes a production of carbon dioxide which dissolves into the water, producing soda water
Me too l, my grandfather always called it a vacuum pot. It was always cool to watch the water do down and up to the tube and up in the coffee and then up in my bumhole
As a person who works in specialty coffee place this is exactly how it is, it takes around 20-30 minutes thought which still a lot but also syphon brewer long time broke and we don't use it.
@@DanielHerd I've had syphon brewed coffee here in Indonesian cafes. It takes 15-20 mins, tends to be a little more bitter because of the extraction temps and costs exactly the same as a pourover or whatever other method you want. Usually we only pay for the coffee, not the brewing method.
I genuinely love the smoothness of this brewing method which is really satisfying. It works like a mix between french press and moka pot, but it's quite enjoyable to watch and drink. The result ends up being fairly low on the alkaline bitterness, though it could turn out to be somewhat overly acidic. Not my favorite (which is the Chemex pour-over) but quite close. Works really well with certain beans (my favorite being Ethiopian ones)
Sir i used some yem3n and ethiooa veans i was gifwted i felt like i either burnt them or they are bitter. And my quetion is does one have to replace there moka pots after awhile?
@@brunorojas3992 I've been using mine for 11 years. A good quality one seldom needs replacing. I'd check under the filter though to make sure it's not clogged. Also it's good to use already boiling water to fill it so it spends less time on the heat. Some beans are also more sensitive than others
This isn't a moka pot it's just a vacuum coffee maker. They used to be vary popular they are vary easy to use. I have the stove top version with bakelite handles. Vacuum or syphon coffee maker has been around since 1830s the moka pot was invented in 1933 103 years later. So moka pot 90 years old vacuum or syphon coffee 193 years old. My vacuum pot is over 100 years old and still working condition and is made of stainless steel.
@@pommedivan6908 It's hard to say my dad bought it in the 2000s from eBay. I am not sure of the brand. It could be Bloomfield or NICRO. He was mostly interested in Revere Ware and art Deco. So we have a lot of metal stuff with the lines and stuff either bakelite handles or walnut. I have more copper pans then a French kitchen. Used to be cheap because folks where given the pots and pans when they got married and just put them away still new in boxes and forget about them. I am sure they have risen in value.
@red_rage1442 They were quoting the show, more specifically the moment when his lab assistant, Gale, gives him a cup of coffee brewed in a machine that looks like the one in this video The coffee is so good that it makes Walter white say "why the hell are we making meth"
Yup, for some of us it's a harmless hobby. But some people are just pretentious jerks about it. In reality, the best coffee is the stuff YOU like. Even if, to you, that means no coffee at all.
It really depends on what you’re trying to do. Would need to know the kind of drinks you’re needing to make, your specific budget, how nerdy you’re trying to get, how much convenience you want, etc etc
There is a breaking bad themed bar ive been to that is using this brewer to hot infuse spices and make a gin. Then they pour the hot mixture into an Erlenmeyer flask containing some other drinks and dry ice to produce a cocktail at the table that fumes. Pretty cool stuff
This isn't a moka pot it's just a vacuum coffee maker. They used to be vary popular they are vary easy to use. I have the stove top version with bakelite handles. Vacuum or syphon coffee maker has been around since 1830s the moka pot was invented in 1933 103 years later. So moka pot 90 years old vacuum or syphon coffee 193 years old. My vacuum pot is over 100 years old and still working condition and is made of stainless steel.
You're being small-minded. Recipes and experiments are realms which intersect, you cannot separate them. An experiment cannot be reproducible without a 'recipe'. Regardless, a siphon extractor is in essence a chemistry set, such that it can be used to experiment with coffee brewing, or it can be used with a recipe to recreate a specific result. Make the same cup of coffee every day or try something new.
Tried this in a caffe, taste wise is not better than other manual brew method. But it put up good show. The caffe I was at put the ground before the fire is lit, so it extract with Boling water, don't know if it will take different than this method. But it's fun to watch the water goes up the coffe chamber, mixed with the coffee, then goes back down.
Don't let the flame sit too long on that round bottom. Uneven heating and cooling leads to fragility of glass. Having water there will keep it pretty even but when there's very little water left that's when its risky.
if you had literal lab glass you'd probably be pretty safe. You can overheat a round bottom flask pretty hard and it's still ok. And if it was made of genuine quartz glass it would be immortal
@@skeetsmcgrew3282 not true, quartz glass isnt as strong as youre saying and youll still introduce incremental amounts of stress into it with every exposure to temperature shocks it gets, hot or cold. dont abuse your glass and itll last forever no matter what its made from. im a scientific glassblower, labs can use any type of glass, they dont always use borosilicate which is very strong because of its flexibility and tolerance for temperature changes.
@@andyv2209 Yeah I was assuming borosilicate, I forget sometimes labs don't always need that level of cost/quality. I guess I have a different philosophy about glass, I assume all glass will eventually break if it's used enough. Like yeah, I guess one of those little alcohol lamps can eventually do enough stress to borosilicate to break it, but most people will break it being clumsy first. Easily replaceable, not exactly something with sentimental value
@@skeetsmcgrew3282 the direct heat from the lamp onto the plain glass is enough to build stress between the hot and cool parts of the glass which will become a weak point as time goes on. having water inside while using the flame keeps the internal temperature pretty low and the glass doesnt go through any direct temperature shocks, its gradually warmed as quickly as the water, and that warms the full piece of glass up, keeping stress low as long as the water is still there. when its not the flame should be removed and so it will be gradually evenly cooled when the lamp is turned off. shock usually only happens with direct contact to ice, flame, or other different temperature things come into contact with it. and yes, most glass will eventually break because of built up stress, but, if you get the glass hot enough, just barely below the melting point, and then cool the glass in a very gradual even way, you can remove the stress in the glass, you can even heal cracks at the right temperature. you can see stress in any transparent glass by using a polariscope, or a polarized lense. I do this while checking my glass work to see if there are any points i need to hit with my flame more so evenly heat before the glass cools, leading to a part of the glass far more susceptible to seemingly random cracking.
This isn't a moka pot it's just a vacuum coffee maker. They used to be vary popular they are vary easy to use. I have the stove top version with bakelite handles. Vacuum or syphon coffee maker has been around since 1830s the moka pot was invented in 1933 103 years later. So moka pot 90 years old vacuum or syphon coffee 193 years old. My vacuum pot is over 100 years old and still working condition and is made of stainless steel.
@@windyhawthorn7387 i know it’s not a moka, but it kinda resembles it. plus, if i’m not wrong, the traditional pot used in naples has a very similar way of working
This is my favorite way to be my morning coffee. It's super smooth and the coffee has very little bitterness if any at all. It's called a vacuum pot or siphon pot. 😊
I'm using this, just using alcohol burner. You need to mix it before removing the heat so that the grounds collect on the filter and make it easier to remove. Also the heat must be enough so water stays up but not boiling. Generally around a minute is enough for it to be done. Tastes better than normal coffee because the cloth filter does a bitter job of removing some acids n bitterness.
You're probably thinking of a moka pot. It's similar to a percolator. The water in the chamber gets forced up through the finely ground coffee and it gets deposited in the upper carafe for serving. It's really great coffee. It has a similar extraction level to espresso but it can't quite reach the required pressures. It's a great way to get close enough for a strong cuppa.
@@ViviFuchs i had one of those explode on me, the top part with all the coffe ended up on top of the ceiling panels in about less than a second, it was long time coming cause we knew that particular pot was acting weirdly. It ripped the screwing threads and went off like a rocket, coffee grounds everywhere nicely in a circular pattern around the place of explosion everywhere, coffee slowly dripping from the ceiling tiles. Safe to say i heard that explosion every time i made coffee for about a month.
@@frozby5973 wow! It sounds like the coffee might have been tapped down a little too tightly and the pressure safety valve failed. Little thing is like a miniature bomb if the steam can't escape.
@@kaitareq2020 no, a peculator let's the water which already passed the coffee flow again into the supply water. So already finished coffee flows several times through the grounds. An espresso pot only uses the water once
When I was a child, I would see the restaurant use a coffee pot that was like this to make coffee the same way. I remember that my mother would use the same type of coffee maker in our home.
The vacuum coffee maker used to be popular in the 1950s, but its fatal flaw was the bottom flask would crack if it wasn't taken off the heat in time. A french press works much better.
We drank coffee with this and other various types of this apparatus in Indonesia. I like the one where you can flip it as both glasses were bulbs. Never knew the name of them though. They just were, no one used their name. We just used them and drank from them.
Tea drinkers: I just put these leaves in some boiling water.
Coffee drinkers: I repurposed this meth lab to make a slightly better brew.
We are making a more then slightly better brew. And we can also make tea in this thing. In Sweden we call the most common model "Don Pedro, Kaffebryggare".
Many coffee extraction techniques started as tea extractions, developed hundreds of years ago.
@@ghostderazgriz this vacuum brewer was invented in Berlin, Germany about 1830.
@@AndersJackson Doesn't the arabic coffee method work with the same principle or am I getting it wrong? As I understand it that's a much older way to brew coffee.
You do realise that tea drinkers have similar weird stuff right?
gale if he never met gus 🤣
😂
😂
Bro I was thinking of commenting the same
Was going to say breaking bad ?😂😂
Ofc gale, so sad reminding his death
Man that’s the best coffee I’ve ever had. Why the hell are we making meth?
Meth is the ultimate form of caffeine
Meth is like the ultimate form of caffeine… Which is not good for you obviously
@@creo420 it's a breaking bad reference buddy
@@creo420r/Woooooooosh
@HMJKS2000 can't even make a joke after a joke without someone not understanding
My 3 in 1 instant coffee watches this when I'm not around.
"How would you like your coffee sir?"
"Scientifically accurate."
😂
333 likes 👍 didn’t want to throw it off so I left a comment 😂
“Engineered to perfection.”
You should see hiesenburgs set up
It’s like saying turning on my computer and breathing is a science experiment
Boss: why are you late again
Me: i was doing coffee
Hahahaha
Buy your shit; called coffee at places like … strabucks … that’s not even coffee
@@stambomucIt is coffe, whar you mean?
@@seansullivan3666 the quality is the worst you can get…
@@stambomuc I'm missing some context here I think. So you like buying crap coffee???
These "Silex" brand coffeemakers were very popular in the 1940s. Millions were sold.
Yep, my Mom had one until the "New" Electric Percolator coffee pot came out
Too much work for a cup of Java.....
Cup of boiling water, insert instant coffee...
Makes my cup of Nescafé look pretty inadequate ☕️
This is a very popular way to brew coffee in Japanese cafes.
Yup, my local specialty coffee shop offers this type of brewing as "Japanese Siphon"
Cafe Leblanc from persona 5
ah that’s why it’s in animal crossing lol
@@AtomicBoodamn my local coffeeshop only offers weed.
@@TheDutchisGaming ooh just yesterday I was talking to my friend about koffiehuis vs coffee shops in the netherlands lol.
This is how you get an A+ when your chemistry teacher loves coffee.
Nothing chemistrically interesting going on, and if you want to impress a physics teacher you better build something worthy like an espresso machine.
я химик. здесь ничего химического не происходит кроме выделения тепла, воды(в газообразном состоянии с последующей конденсацией) и CO2 из горящей спиртовки.
из за испарения воды в закрытом пространстве увеличивается давление, которое выталкивает воду из колбы и фильтруется с помощью перегородки
P.S. меня больше удивляет как вода возвращается обратно в колбу наполненной водой потому что кончик воронки полностью погружен
@@IsmaelLucenowhat's the point of impressing a random old guy lol. Do it for yourself.
No, more of a B because he failed to estimate the proper amount of liquid. Probably forgot the graduated cylinder?
@@w花bTo get a better grade. But I guess getting a better grade is also better for yourself after all
The larger classic Restaurant/ Diner version that works on the same principle was called a, " VACUTAINER " Coffee Brewer with carafe. Mine didn't have a paper filter,, it used a ceramic spring-loaded plug with small fluting, it rested on a rubber gasket between the upper and lower vessel. The directions suggested adding the measure of coffee to the upper chamber prior to starting the brew cycle on a hotplate. The average brewing time was about 12 minutes. I still have one from the late 1940's or early 1950's. A garage sale purchase many years ago.
If you made this into a bar-style restaurant where everybody could see it being made after they order it, you'd make a BOAT LOAD of money.
Hipster coffee shops and bars have these worldwide, not common but worth seeking
“Hey bro can I get some coffee?”
“Yessir I gotchu”
*whips out chemistry set*
*Spends the next hour cleaning the set*
Here's your over cooked coffee
Here you go *places cup *
Amanda this too *hands you a sleeping bag *
Meth lab in disguise.
@@orlandolaurentiu731 you clean it fast, I got one myself. But a larger model for up to 8 cups. In Sweden and Finland we need more coffee than what this model makes.
This is the coffee Gale gave to Walter White
This comment has reached maximum likes.
@@jordancastaneda7027deserves more
no it wasn’t…
@@keineahnungdikka8517it’s sature
No
Italian and Colombian grandmas are like, yeah that’s cute.
Date: asks for coffee
Also date: runs away midway into the process
Because the coffee is exposed to a partial vacuum as it enters the final chamber, dissolved gases(such as CO2) are pulled out of the liquid. This reduces the formation of carbonic acid, making it taste less sour, and allows the bitter oils to emulsify better, reducing the bitter aftertaste. The effect might be minor on this model because of how small it is, but equipment like this can definitely produce some kind of noticeable result.
Thanks I was wondering what the point of this thing was, cause otherwise it just looks like a filter coffee with extra steps
@@The8merpit also is a way to maintain a constant, low temperature since there's an extra layer of insulation between the water and the heat source.
It's next to impossible to burn the coffee this way
Coffe is never exposed to any vacuum in here. Shows how you don't understand what's really going on inside this device physically.
And all you need to do to get rid of dissolved gasses is just boil the water, since high temperature decreases their solubility.
Also the bitterness comes from overboiling the coffee. This doesn't happen here, because the water temperature falls before it gets to fill the upper glass.
By the way, how would size of the model prevent the alleged effect from happening??
"Jesse, you don't use a volumetric flask to cook in" that's what this shit reminds me of😂
I gotta get me one of these!
add chili p on that coffee, and it's gonna be bomb 😂
@@richardfeliciano8885 "no, we're not adding chili pepper, what we are going to be making doesn't need it, I don't care if it's your signature ingredient"
Makes me think of gale's coffee
Walter was wrong too; volumetric flasks are for dilutions, not titrations.
This is actually a very good style of pot, each part is very simple and replaceable, and it works for any kind of drink. I use it to make an unsweetened ginger ale, as ginger is one of my favorite flavors.
I abolutely love it when old technology is rediscovered. I have several old coffee makers like this that date back to the 1930s and 1940s. There are even older versions of this system.
It's not a science experiment, it's a science demonstration
Came here to say the same.
You can easily make this a science experiment by putting different liquids in the bottom 😜
Depends on the beans
Ikr, I know I'm probably just an ass but so many people these days just forget the meaning of words I swear.
@@FracturedParadigmswhat???
I swear yall coffee drinkers study quantum physics just to make a coffee
Some make meth in their spare time
What you argue here is exactly the force that drve human kind to evolve their knowledge ! Like if one of us mofo find a new way too breed coffee that make it taste sweet to even baby ! It (the news) will be shared around the world , now that same energy and idea of finding better is the prime force of why you get to have a new smartphone, better home , better car & the most important improv of medical art and pharma range of cure ! Now you , as you are have something to care of ! So now that we are even on that point : What is your's domains of practice that you are secretly improving ? Mine is the modern bike :) ;)
Same type as stoners 😂😊
Im a coffee junkie stoner....this is what a guy like me needs! 😊 @@JoeysCoffee
you ever meet someone addicted to drugs?
And it tastes excellent btw! My parents use this all the time.
looks really fun to clean and maintain, especially for multiple cups a day!
Water.
they actually made normal electric coffee brewers out of this concept! i have one, it's called the SunBeam Coffee Master, they were in production in the 1940s, when their only real competition was percolators, and these had the distinct advantage that the coffee is never boiled by the heating element, so it tastes WAY better than a percolator.
you fill the bottom with water, put your grounds in the top, flip the switch, it simply boils once to go up, the switch senses the overheating and flips off thanks to a bimetallic strip, then it slowly flushes back down as brewed coffee. take the top part with all the used grounds off, and serve it from the pot.
i got it because i love coffee and it was a cute little novelty for like $15 at a garage sale, it has a bit of a learning curve but once you figure it out it's really easy to use and actually makes some of the best coffee I've ever had
I got one at a second hand store for about that.... ended up paying more getting a power cord for it that was missing.
Im definitely buying one after reading this!
Mine is a stovetop version.
@@Scaliaddon't you mean moka pot ?
An 80 y.o running coffee maker
When u thought that old coffin style fridge wasn't old enough to keep runnning
This set is the best gift for a chemist
Agreed! Tho... First they need to like coffee haha
I am not a chemist, but I would love one.
Use once, the put it in the cabinet.
Anyone familiar with basic lab equipment could do so much better. This has unnecessary steps that would make it hard to properly measure out your water and grounds
I have one for 36 years and still making my coffee this way. Yes I used it to explain some basic science to my nephew back then.
"And after all that it tastes...like a cup of coffee"
That sounds like a really good idea. I don’t really want to wait an hour and a half for my coffee though.
Yeah, had the same thought.
"why are you getting your PhD?"
"I want to brew coffee"
Life cannot bear this difficulty for the sake of drinking a cup of coffee
7 am: get up
7:10 am: start to make coffe
9:35 am: leave home
You get up at 7am? Lucky you whats that like 😂 I'm normally been at work for 2 hours
@@Cobrajamiesame here 😂 3 am goes my alarm off ... PPL want to fly to vaccation/s and someone needs to get the Plane/s ready
Honestly this seems a bit faster then an actual coffee pot, especially if you have things set up earlier.
@@SioxGreyWolfwrong
I have one if these. Takes way too long. Nothing beats a k cup for speed
You sir have me sold on learning how to make coffee. Who knew that a chemistry set up is all it took.
I wait long enough for my coffee as it is.
I call this coffee theatre. Perfect for entertaining and after dinner coffee. The coffee, BTW, is excellent. They sell stove top versions for quicker everyday coffee experiences. 😊
your temps will drift with barrometric pressure, so not sure it'll be consistent, but it'd be fun.
It’s kind of how a moka pot works.
"this infused coffee is excellent" is the most American self report you can do
@@MrSquishles if consistency was the most important thing, we'd go to Starbucks.
But with this one you always brew with boiling water.
That system was used in my parents' restaurant in the 1950's and still used in the 1980's. Some of the bells were stainless steel. I remember it was the best coffee around. That's where I learned to drink it black.
So, not a science experiment but a replication of things past. Brings back many memories.
It kinda is a science experiment, because it combines a round-bottom flask with a vacuum funnel to create something like a soxhlet apparatus, but it’s mostly aesthetics
Were those restaurant systems branded as Cory, or any as Nicro before that merger?
It literally is a science experiment lmao
@@justicecampbell3892 You're the type to call offshade hues of white paint grey instead, aren't you?
the clip just explained other ways of brewing coffee.
Why are coffee nerds turning into full blown chemists
Luxury Restaurants: “Yes sir that’ll be 999$”😂
Good one dude.
200 bells if a pigeon is serving you
@@unegens-tille7676I'm standing out doors totally nude stroking my gale stick
Restaurant be like " what an idiot, he spent 40 dollars on a cup of coffee that cost 20 cents to make"
Is that your bong???
No it’s for coffee🤣
Weirdo
A glass on glass coffee maker is exactly the thought that entered my mind, too.
whats so weird about him?
i thinks it's weird to call random people on the internet a weirdo lol. @@hyo-arashi-dubz
Talking science when you don’t know the difference between water vapor and steam makes you look sooooo smart!
This honestly needs to be a product people can buy for coffee.
“Sir! Is my dark roast done? I’m about to be late for work?!”
“Not quite, the gravity is doing its work”
Wait till you learn how drip pots work!
@@hieronymusbutts7349 no time for that
Bro is gonna flip when he finds out how half of all coffee cups in the world are brewed 😭💀
Thats where this is like a girlfriend it sucks it and does the job fast but with elegance ……drip coffee is like being married slow as hell and gravity is pulling everything down
@@87elky383able dear God, just buy a fleshlight and stay away from women
Gale has been reanimated somehow and founded a coffee brewing company
Man, I really wish coffee was as appealing as it looked
People tell me that they’re bad at chemistry and yet they make their coffee like this every morning.
Seeing a device like this shows how alike chemists, coffee connoisseurs and potheads are.
No. It shows how versatile a rigid transparent and meltable substance is.
Connaisseurs 🫠 for the french way
Although nearly 100% of chemists are drinking (probably too much) coffee, about the same amount are feeling personally attact by this comment
😵💫 H E Y! What’s so wrong about being a pot head?
I'm glad I'm not the only one that thought of smoking gravity bongs in high school when they saw this 😂
This was referred to as a vacuum pot. My parents had a stainless steel one. My grandfather had one. It was cool when I was a little kid to watch the water. Go up through the coffee grounds that you put in the bottom of the top chamber and when you took the heat away. The Brood coffee went back down into the serving container below and left the grounds up above in a mound. I remember the Restaurants restaurants also used to use these
Yeah, we grew up using these on the stove!
Me too - it was delicious.
Yep - calling it “science” is fucking stupid. It’s as scientific as pouring water into a glass.
There was also a piece of glassware like this called a gasogene that worked in almost the same way, in the bottom chamber would be baking soda and tartaric acid, in the top would be water and connecting them was a metal tube, once the water dropped down from the tube it causes a production of carbon dioxide which dissolves into the water, producing soda water
Me too l, my grandfather always called it a vacuum pot. It was always cool to watch the water do down and up to the tube and up in the coffee and then up in my bumhole
This works literally same as traditional Uzbek samovar, used in ceremonies to voil water for tea.
Costumer: i would like a cup of coffee
Barista: ok it will be 2$ and 1 hour of your life
As a person who works in specialty coffee place this is exactly how it is, it takes around 20-30 minutes thought which still a lot but also syphon brewer long time broke and we don't use it.
How about $12
@@DanielHerd 12 FOR A CUP OF COFFEE??? Is there gold in there?
@@vmdenis3350sounds about right for good coffee tbh
@@DanielHerd I've had syphon brewed coffee here in Indonesian cafes. It takes 15-20 mins, tends to be a little more bitter because of the extraction temps and costs exactly the same as a pourover or whatever other method you want. Usually we only pay for the coffee, not the brewing method.
I genuinely love the smoothness of this brewing method which is really satisfying. It works like a mix between french press and moka pot, but it's quite enjoyable to watch and drink. The result ends up being fairly low on the alkaline bitterness, though it could turn out to be somewhat overly acidic. Not my favorite (which is the Chemex pour-over) but quite close. Works really well with certain beans (my favorite being Ethiopian ones)
I definitely really want this setup even more now, so thanks! 👉😎👉
Side note: It's "moka pot", not "mocha pot".
@@DavinTurner thanks for pointing it out. Also Autocorrect is a pain sometimes 😅
Absolutely inconsequential
Sir i used some yem3n and ethiooa veans i was gifwted i felt like i either burnt them or they are bitter. And my quetion is does one have to replace there moka pots after awhile?
@@brunorojas3992 I've been using mine for 11 years. A good quality one seldom needs replacing. I'd check under the filter though to make sure it's not clogged. Also it's good to use already boiling water to fill it so it spends less time on the heat. Some beans are also more sensitive than others
The moment gale became a coffee expert
Me:I would like to buy one
My brain: you don’t even like coffee
Basically the same physics principle that the Italian Mokka uses but in a more fancy and expensive way
Siphon coffe maker 20$ on Amazon
Right?!
This isn't a moka pot it's just a vacuum coffee maker. They used to be vary popular they are vary easy to use. I have the stove top version with bakelite handles.
Vacuum or syphon coffee maker has been around since 1830s the moka pot was invented in 1933 103 years later. So moka pot 90 years old vacuum or syphon coffee 193 years old. My vacuum pot is over 100 years old and still working condition and is made of stainless steel.
@@windyhawthorn7387 May ask what brand of stainless vacuum brewer you have and where you bought yours from? Thank you.
@@pommedivan6908
It's hard to say my dad bought it in the 2000s from eBay. I am not sure of the brand. It could be Bloomfield or NICRO. He was mostly interested in Revere Ware and art Deco. So we have a lot of metal stuff with the lines and stuff either bakelite handles or walnut. I have more copper pans then a French kitchen. Used to be cheap because folks where given the pots and pans when they got married and just put them away still new in boxes and forget about them. I am sure they have risen in value.
Coffee snobs: “Huh, such a simplistic way to make a coffee😤”
Bruh I thought I was a coffee snob for French press and a way too expensive espresso machine but this is next level 😂😭
In the Breaking Bad the one scientist was making coffee in a very similar setup, heisenberg said it was the best cup of coffee you've ever had.
Congratulations, you 'invented' something that has been used for at least decades
Feels like Im watching Walter white with his first Chemistry set! Turns out it was a coffee machine. Who knew? 🤣👍☕️
“Why the hell are we making meth”
@@digiguy4 To make money! Why else?? Money is god in this world. We all know that. 🤣💰💯
@@red_rage1442WE NEED THE MONEY
@red_rage1442 They were quoting the show, more specifically the moment when his lab assistant, Gale, gives him a cup of coffee brewed in a machine that looks like the one in this video
The coffee is so good that it makes Walter white say "why the hell are we making meth"
@cptdoritos1009 oh...I thought it was a legit question. Whoops. 🤣🤷♂️
This would make for an incredibly good Christmas present for myself.
Where can I buy one!!
A standalone system too
Cuz easier to set than a mokapot(u need stove for mokapot)
I’m convinced people like this don’t even like coffee and go thru great lengths just to make it palatable for themselves
Walter if he worked for Starbucks:
I swear coffee brewing now appears to be
10% brewing
90% showing off
It's always been like that, every hobby has a ton of snake oil and "flashy" accessories
Yup, for some of us it's a harmless hobby. But some people are just pretentious jerks about it.
In reality, the best coffee is the stuff YOU like. Even if, to you, that means no coffee at all.
Agreed. I boil mine in a sauce pan.
Aaaaaand?
@@cosmoloveswanda69 absolutely based
Can you please make a short video about any best cheapest espresso machine.
It really depends on what you’re trying to do. Would need to know the kind of drinks you’re needing to make, your specific budget, how nerdy you’re trying to get, how much convenience you want, etc etc
@@tannercolsoncoffee just for espresso shots
@@familnemanflairs budget machines for sure
@@familnemanhow cheap? Delonghi 3420 is the cheapest you can go for decent
Just get a French press
All the people who've never heard of a percolator amazed by this.
Visually pleasing. And honestly i bet it makes a nice cup of joe
I am not regular coffee drinker but I love these fancy coffee makers.
JESSE WE GOTTA COOK, THIS TIME IS NOT METH, ITS COFFEE
The amount of breaking bad references are just amazing
So how do you want your coffee?
“Made in a lab”
There is a breaking bad themed bar ive been to that is using this brewer to hot infuse spices and make a gin. Then they pour the hot mixture into an Erlenmeyer flask containing some other drinks and dry ice to produce a cocktail at the table that fumes. Pretty cool stuff
Coffee enthusiasts are just chemists who wanted to drink their experiment without bursting 3 of their 2 kidneys and discover a new shade of purple
Coffe nerds are one step away from opening a full blown meth lab💀💀
Congratulations, you built an overcomplicated moka.
Moka uses pressure to push water through the coffee. There you make your coffee infuse into the water making it more like a french press
This isn't a moka pot it's just a vacuum coffee maker. They used to be vary popular they are vary easy to use. I have the stove top version with bakelite handles.
Vacuum or syphon coffee maker has been around since 1830s the moka pot was invented in 1933 103 years later. So moka pot 90 years old vacuum or syphon coffee 193 years old. My vacuum pot is over 100 years old and still working condition and is made of stainless steel.
Can’t wait to get one of the big versions of these someday, need a nice kitchen first lmaoo
Coffee drinkers coming up with the most ridiculous, convoluted method for brewing their dirtwater:
I would love to get my hands on one of these
If you know the results before starting, it isn't an experiment. It's a recipe.
You're being small-minded. Recipes and experiments are realms which intersect, you cannot separate them. An experiment cannot be reproducible without a 'recipe'. Regardless, a siphon extractor is in essence a chemistry set, such that it can be used to experiment with coffee brewing, or it can be used with a recipe to recreate a specific result. Make the same cup of coffee every day or try something new.
Bravo! Thank you!@@dinkledankle
Would be interesting to see a video about the taste profile vs common brew methods. Probably a blind tasting to test preferences too
ya i wanna kno how this taste
I think you should just try them yourself. Taste is subjective. What ever tastes good is what's works for you.
@@Kevlashnikov ya i am asking wat its like cuz theres no where around me i could try thjat myself :)
Tried this in a caffe, taste wise is not better than other manual brew method. But it put up good show. The caffe I was at put the ground before the fire is lit, so it extract with Boling water, don't know if it will take different than this method. But it's fun to watch the water goes up the coffe chamber, mixed with the coffee, then goes back down.
@@adityawicaksono875 thx very much
Good job! Now you can dehydrate even more!
This man just performed witchcraft in front of us and explained all of it like it was nothing 😮
This is not how you do coffee.
THIS. IS. ART.
Coffee making is a form of art. You wouldn't understand.
-a coffee scientist
Nah, this is how we make coffee in Sweden and Finland. Nothing special.
Actually it's just basic chemistry
--Walter White
It’s pretentiousness actually
Which is how you do coffee, properly
Don't let the flame sit too long on that round bottom. Uneven heating and cooling leads to fragility of glass. Having water there will keep it pretty even but when there's very little water left that's when its risky.
if you had literal lab glass you'd probably be pretty safe. You can overheat a round bottom flask pretty hard and it's still ok. And if it was made of genuine quartz glass it would be immortal
@@skeetsmcgrew3282 not true, quartz glass isnt as strong as youre saying and youll still introduce incremental amounts of stress into it with every exposure to temperature shocks it gets, hot or cold. dont abuse your glass and itll last forever no matter what its made from. im a scientific glassblower, labs can use any type of glass, they dont always use borosilicate which is very strong because of its flexibility and tolerance for temperature changes.
@@andyv2209 Yeah I was assuming borosilicate, I forget sometimes labs don't always need that level of cost/quality. I guess I have a different philosophy about glass, I assume all glass will eventually break if it's used enough. Like yeah, I guess one of those little alcohol lamps can eventually do enough stress to borosilicate to break it, but most people will break it being clumsy first. Easily replaceable, not exactly something with sentimental value
@@skeetsmcgrew3282 the direct heat from the lamp onto the plain glass is enough to build stress between the hot and cool parts of the glass which will become a weak point as time goes on. having water inside while using the flame keeps the internal temperature pretty low and the glass doesnt go through any direct temperature shocks, its gradually warmed as quickly as the water, and that warms the full piece of glass up, keeping stress low as long as the water is still there. when its not the flame should be removed and so it will be gradually evenly cooled when the lamp is turned off. shock usually only happens with direct contact to ice, flame, or other different temperature things come into contact with it. and yes, most glass will eventually break because of built up stress, but, if you get the glass hot enough, just barely below the melting point, and then cool the glass in a very gradual even way, you can remove the stress in the glass, you can even heal cracks at the right temperature. you can see stress in any transparent glass by using a polariscope, or a polarized lense. I do this while checking my glass work to see if there are any points i need to hit with my flame more so evenly heat before the glass cools, leading to a part of the glass far more susceptible to seemingly random cracking.
Me: “one cup of coffee thanks.
Barista: “coffee up. that’ll be 24 minutes.”
Somebody actually Broke Bad with a coffee maker. Effing awesome.
in italy this method of brewing is extremely popular, although the utensils look different
It’s different from Moka pots and percolators
This isn't a moka pot it's just a vacuum coffee maker. They used to be vary popular they are vary easy to use. I have the stove top version with bakelite handles.
Vacuum or syphon coffee maker has been around since 1830s the moka pot was invented in 1933 103 years later. So moka pot 90 years old vacuum or syphon coffee 193 years old. My vacuum pot is over 100 years old and still working condition and is made of stainless steel.
@@windyhawthorn7387 i know it’s not a moka, but it kinda resembles it. plus, if i’m not wrong, the traditional pot used in naples has a very similar way of working
This is my favorite way to be my morning coffee. It's super smooth and the coffee has very little bitterness if any at all. It's called a vacuum pot or siphon pot. 😊
What is the product called
It"s called a silex,but this is a poor Japanese version
That's how a percolator actually works...
“Why the hell are we making meth?”
- W. White
I'm using this, just using alcohol burner. You need to mix it before removing the heat so that the grounds collect on the filter and make it easier to remove. Also the heat must be enough so water stays up but not boiling. Generally around a minute is enough for it to be done. Tastes better than normal coffee because the cloth filter does a bitter job of removing some acids n bitterness.
I think there is an Italian type of moka that do this
You're probably thinking of a moka pot.
It's similar to a percolator. The water in the chamber gets forced up through the finely ground coffee and it gets deposited in the upper carafe for serving.
It's really great coffee. It has a similar extraction level to espresso but it can't quite reach the required pressures. It's a great way to get close enough for a strong cuppa.
It's a percalator
@@ViviFuchs i had one of those explode on me, the top part with all the coffe ended up on top of the ceiling panels in about less than a second, it was long time coming cause we knew that particular pot was acting weirdly. It ripped the screwing threads and went off like a rocket, coffee grounds everywhere nicely in a circular pattern around the place of explosion everywhere, coffee slowly dripping from the ceiling tiles. Safe to say i heard that explosion every time i made coffee for about a month.
@@frozby5973 wow! It sounds like the coffee might have been tapped down a little too tightly and the pressure safety valve failed. Little thing is like a miniature bomb if the steam can't escape.
@@kaitareq2020 no, a peculator let's the water which already passed the coffee flow again into the supply water. So already finished coffee flows several times through the grounds.
An espresso pot only uses the water once
Not sure how i got onto coffee nerd youtube but i like it
When I was a child, I would see the restaurant use a coffee pot that was like this to make coffee the same way. I remember that my mother would use the same type of coffee maker in our home.
This is one of the most coffee of all time
The vacuum coffee maker used to be popular in the 1950s, but its fatal flaw was the bottom flask would crack if it wasn't taken off the heat in time. A french press works much better.
This is actually quite genius, letting the steam do the work
An experiment tests a hypothesis. This isn't testing a hypothesis, it's just really cool. But it's not an experiment.
Coffee enthusiasts ready to reinvent science if it meant a SLIGHTLY better coffee.
We drank coffee with this and other various types of this apparatus in Indonesia. I like the one where you can flip it as both glasses were bulbs. Never knew the name of them though. They just were, no one used their name. We just used them and drank from them.
One day the coffee community is gonna surpass Einsteins IQ for a better shot of coffee
Yep now I need to find where I can buy this! Thanks for making me use more money
By far the most UNIQUE Coffee Maker I've seen yet. ☕ ☕☕☕☕☕☕
Us Cubans have been using this type of method for hundreds of years.
Well then, u got some esplainin to do.
And there you have it, slightly warm coffee!
My preferred temperature so I can gulp it down faster. Hot warm ice cold room temp idgaf 😂