A heated glass flask for making coffee is the most unusual and innovative device. The device looks so outlandish, as if it came to us from a fairy tale film about alchemists. However, there is no magic in it, of course – only the power of engineering thought. And delicious coffee, made by immersion.
In This Article
How a vacuum coffee maker works and what is the beauty of the method
A vacuum coffee maker, or siphon, is a fairly simple device consisting of two glass chambers connected to each other, with a tube and a filter between them. The lower chamber contains water, and the upper chamber contains ground coffee. The entire structure is activated by heating the lower flask.
When the water boils, it rises to the top of the coffee maker, according to the laws of physics, where the extraction process begins. Then, as the temperature drops, the bottom flask cools down, and the water, which has turned into coffee, returns back down. The entire process takes no more than five minutes.
The siphon has the most fans among specialty coffee lovers: the method allows you to experience the purest taste of good beans, revealing it to its fullest extent.
Who invented the siphon?
The siphon as a tool for making coffee appeared at the beginning of the 19th century. And the history of its invention looks quite interesting. According to numerous references, the first person to invent a vacuum coffee maker with two glass chambers was a certain Herr Löff from Berlin, and this happened approximately in the 1930s. However, Herr did not patent his idea, obviously, he did not guess. Others did it for him: the names of the French – Louis-François-Florimond Boulanger, Jeanne Richard and Marie Fanny Hamelin Massot – have left a much brighter imprint in history.
Boulanger was the first to make a name for himself: his patent dates back to 1835. Richard was the second: in 1838, she filed a patent application, relying on and honestly referring to Loff’s invention in her work. And at the same time, she secured the right to import the patent, due to which other European countries learned about the system.
Well, the third patent (1841) belonged to Marie Massot, better known as Madame Vassieux, and her story sounds the most interesting and piquant. Madame was an elite courtesan, moved in high circles, loved gatherings in salons and various unusual things that could brighten up communication. She made her own adjustments to Jeanne’s project, making the device even more convenient and visually pleasing. In particular, she added a handle-holder connecting both chambers, as well as her signature crown. And it is her name that is most often mentioned when talking about the inventor of the vacuum coffee maker that we know today.
A little bit about balance and famous brands
The history of the siphon’s development did not end there: in 1842, Jean-Baptiste-Auguste Fortan (again France!), a simple tinsmith from Paris, proposed a clever system of automatic extinguishing for an oil lamp – using a float placed in the upper vessel. This is how the balancing siphon appeared.
In this design, when water flows from one vessel to another, a balancing system based on a counterweight or spring mechanism is activated by the change in weight, which in turn triggers the process of extinguishing the lamp and stopping the extraction. This device is often called a Viennese coffee maker or a gabet, after Louis Gabet, whose 1844 patent incorporated Fortan’s idea.
Well, then the idea of the siphon went out into the world, accumulating more and more patents from different countries, and eventually reached America, where the world-famous Silex brand appeared, whose first products are today considered vintage and very valuable.
Gradually, the vacuum coffee maker began to fade into the background: it was replaced by the geyser coffee maker, which turned out to be simpler and more practical to use, although not as gentle on the beans.
How to Make Coffee in a Siphon
At first glance, the technology is simple, but it still requires training to get a decent result.
- Fill the lower flask with hot water.
- Place the pre-moistened filter at the bottom of the upper chamber, on top of the glass tube.
- Insert the upper chamber into the lower one. Strive for complete tightness.
- Ensure that the lower chamber is heated (place the siphon on the stove or place a burner underneath it).
- Place freshly ground medium-ground coffee beans into the upper chamber at a rate of 7.5 g per 100 ml.
- Wait until the water has completely passed into the upper flask. As soon as this happens, turn off the fire. The finished coffee will gradually flow back into the lower chamber, aromatic and filtered.
After the process is complete, do not forget to flush the entire system, paying special attention to the filter. It is recommended to store the filter in the refrigerator: this will protect it from drying out and bacteria.
How much does a vacuum coffee maker cost and which one is better
Prices for a vacuum coffee maker start from $20 and go up to $200. On average, a working siphon can be found in markets for $30 – $40. It will most likely be made in China.
When it comes to famous brands and perfect quality, the world market for vacuum coffee makers is currently dominated by two Japanese companies – Hario and Yama. Both offer several types of siphons that are suitable for use on the stove or directly on the table.
