Vacuum pot

,,Vacuum pot, also called siphon, is a beautiful and glamorous way to make great coffee. Invented in Germany in the early 19. century, it's a fully immersion method of making coffee that also uses a metal or cloth filter so you end up with a full and clean cup. This method of cooking can be quite subtle, but with a little practice it can certainly be mastered."

The preparation of coffee in a vacuum pot is complicated, but it is an interesting process. Vacuum pot has two chambers. Fill the lower chamber with water, which is heated to boiling. The upper chamber contains the coffee grounds and these are placed on top to form a seal. The steam starts to accumulate in the lower chamber and pushes the water through the tube and filter into the upper chamber. Then the infusion is left to infuse.

Once the vacuum vessel is removed from the heat, the steam cools and condenses back to water, which creates the vacuum (and the name!). This vacuum draws the coffee from the upper chamber back through the filter and into the lower chamber, leaving the sediment trapped in the upper part. The coffee can then be poured from the bottom.

Sounds interesting? Let's dive into the details of cooking in a vacuum vessel.

Instructions for preparation

Coffee to be brewed in a vacuum pot should be ground to a medium grade, similar to filter coffee. It is recommended to use about 75-80g of coffee per litre of drink. Take into account that some of the water will evaporate during preparation, so for example 120 ml of water and 10 g of coffee will yield about 100 ml of drink.

Procedure

Pour a reasonable amount of water into the bottom of the Vacuum Pot to speed up the brewing process
Insert the upper container to which you previously fixed the filter with the spring
Light the burner under the lower flask and wait for the water to evaporate into the upper flask
Wait about one minute and then turn off the burner
When the coffee flows through the filter back into the bottom container, it is ready to be consumed.