I’ve mentioned vacuum pots to several people this week and no one else knew what they were. I mostly know them from seeing them in antique stores. From Wikipedia:
The principle of a vacuum coffee maker is to heat water in the lower vessel of the brewer until expansion forces the contents through a narrow tube into an upper vessel containing coffee grounds. When the lower vessel has more or less emptied itself and enough time has elapsed, the heat is removed and the resulting vacuum will draw the brewed coffee through a strainer back into the lower chamber from which it can be decanted. The device must usually be taken apart to pour out the coffee.
An early variation of this principle is called a balance siphon. This implementation has the two chambers arranged side by side on a balance-like device, with a counterweight attached to the heated chamber. Once the vapor has forced the hot water out, the counterweight activates a spring-loaded snuffer which smothers the flame and allows the initial chamber to cool down thus creating a vacuum and causing the brewed coffee to seep in.
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I have one; it makes excellent coffee.
One big advantage is temperature control. Most coffee makers use water that is too hot, which extracts unwanted flavors, and can damage the volatile oils that make the coffee taste good. This device forces the water too cool just the right amount as the coffee is brewed.
One disadvantage is that it is annoying to clean; a second is the possibility of implosion (really!). They work best with a uniform medium grind. Too many fine particles can plug the glass filter and make the whole system go boom.
Thank me later:
http://www.aerobie.com/Products/aeropress_story.htm
“a second is the possibility of implosion (really!)”
Heh. Yeah, I figured you’d need to babysit it during the boiling process. If I ever see another deal on one in an antique shop I may snag it just for the experience.
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