Seeing a coffee siphon for the first time gives the feeling of a chemistry set from a Jules Verne version of the future. Especially when it comes to the three Halogen-Heated coffee siphons sitting on our bar. With glowing heat sources causing water to bubble up and brew, you half expect the baristas to be wearing safety goggles like a scientist from 20,000 Leagues Under the Sea.
So why is a siphon bar so cool? Two things.
Nostalgia and Taste.
Nostalgia
One of the reasons that the sight of a coffee siphon (AKA siphon brew or vac pot) is so retro looking is because this method of brewing coffee is actually quite old.
1841
The person credited with “inventing” the modern siphon coffee maker is a woman named Madam Vassieux. Her design was the first to be produced/sold on a large scale. Though a smaller scale version of this type of coffee maker can be dated all the way back to Berlin in the 1830’s [ineedcoffee.com]. This form of coffee maker is knocking on the door of 200 years old! That’s older than your parents’ computer.
Which is why it gives you the feeling of being back in time.
Second Part to Why Siphons are Amazing…
Taste.
In that early age of coffee, the baristas of the day had a very difficult task ahead of them: finding a way of brewing at the proper temperature and also filtering out the grounds.
That is where the vacuum coffee maker came in. It brewed at the proper brewing temperature (a bit under boiling) and then used cloth or metal to filter out the used coffee grounds.
In 2011, temperature and filtration aren’t concerns for coffee consumers anymore.
But the consumers of the 1800’s lived in the age of burnt coffee that tasted/felt like mud. So to them, a brewing method that made consistently great coffee was the iphone of their century.
The basic science behind this coffee maker is as follows:
- There are two glass containers.
- The bottom container holds the water.
- A heat source is applied to that bottom section, causing the air and water to heat and expand.
- Once hot enough, the steam and hot air push the hot water into the top section of glass to brew with the coffee.
- After a short while, the heat source is removed and that causes the bottom section to cool.
- When the air cools, a vacuum is created and sucks the brewed coffee through a filter back into the bottom section.
- The top glass is removed along with the used grounds and oils left over from brewing.
- Coffee is served. And minds are blown!
On the spectrum of coffee flavor, there is heavy and oil-driven taste at one end of the spectrum, and a perfectly clean cup at the other end of the spectrum.
Siphon brewing is on the far end of the clean side of the spectrum. All the oils stay in the top chamber of the siphon brewer, anis what remains is a light clean cup that showcases even the most delicate of flavors.
—————-
To confidently operate a siphon bar one needs more training that a marriage and family therapist. And installing it costs more than my first car (not saying much). But it still makes one ask:
why get one?
Is it just because this steam-powered coffee contraption looks cool and produces coffee that that tastes amazing only to the few people that can tell the difference?
Yup. That is exactly right.
Because if we don’t who will?
WWJVD
What Would Jules Verne Do?
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6 comments
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April 19, 2011 at 10:29 pm
taclinard
“Because if we don’t who will?”
So good.
Would you say this is better than the clover?
April 19, 2011 at 11:11 pm
portolacoffeelab
Different. Both deal with full emersion and filtering… but this process is much more manual.
The real device that we have that you would want to compare to a Clover is coming in the next blog. Stay tuned.
April 20, 2011 at 2:12 am
Matt Rauch
this is so awesome! I can’t wait to try it out in person.
And for the full JV affect… the baristas should be wearing those dive suits from 20,000 Leagues.
April 20, 2011 at 3:02 am
Anne W.
This article is so well-written, I loved every word!! Can’t WAIT for Portola to open!! 😀
April 20, 2011 at 9:42 pm
Chris C.
I really dig vac pots, & have collected quite a few over the years. I have several Sunbeam C30s & 40s that date back to the 40s early 50s & still work, and of course the trusty current Bodum one which is a good place to start for the novice. Part of the fun is just watching them work! But even better…tasting the results. Looking forward to trying them at Portola.
April 20, 2011 at 10:10 pm
portolacoffeelab
That is awesome! We look forward to sharing vac pot stories with you in person Chris.