Vacuum Coffee

Culinary Articles » Coffee

Vacuum Coffee is a coffee prepared with a vacuum coffee brewer (Vac Pot). It is also known as siphon or syphon coffee.


The device was invented by Loeff of Berlin the 1830's and has since been used and manufactured in many parts of the world.


Design and composition of the Vacuum Brewer varies but fundamentally it consists of two connectable chambers with a filter in between and requires a heat source to operate. The two connectable chambers made of either heat-proof glass, metal, or plastic. The filter can be a glass rod, cloth, paper or nylon screen.


The basic principles of vapor pressure and vacuum force are applied to extract more coffee flavor and less bitters resulting in what's typically described as a clean, crisp, rich, and smooth coffee.




A vertical styled vacuum pot is assembled by placing the open-tubed extended portion of the upper chamber into the mouth of lower chamber holding water. Ground coffee is added in the upper chamber over the filter. A heat source (open flame or electric plate/coil) under the lower chamber heats the water, the gas pressure builds forcing hot water to travel up the upper chamber's protrusion, through the filter, into the upper chamber and infuses with the ground coffee. After a predetermined time, the heat source is removed and the pressure reverses into a vacuum state and sucks the coffee back down into the lower chamber leaving the spent coffee grounds on the upper chamber. The apparatus usually disassembled to pour the coffee into cups.

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