This is a good alternative for those who have a dislike of the taste of paper filters from dripping breweries or for people who do not like the sediment in the bottom of the cup from the French pressing process.
The siphon / vacuum pot was fashionable from the very first world war through the 1950s, which is also known as coffee siphon, it has two glass balls with one sitting on the other with a filter between them and the entire decor over a mind exposed lamp.
Water in the lower sphere is forced by heat into the upper world, where the coffee is contained. The heat removal after the brewing will create a vacuum, causing coffee withdrawal into the lower world.
What makes vacuum pot method of beer brewing is unique, among other things, its extraction. The right extraction of coffee solids, the soluble solids required to give the coffee its taste and body, give the ideal coffee.
The extraction rate depends on how hot the water is, how long the coffee remains in contact with the water, and how fine or coarse the degree of grinding.
Coffee connoisseurs consider vacuum pot processes far superior to coffee due to the fact that in the dripping method hot water is simply poured over ground coffee into a filter, causing the coffee to solidify and extraction.
The vacuum pot is noted for its brewing because, as the coffee brewed in the upper world is the water temperature, be in the range of 198 to 200 degrees also in the ideal temperature of 196-205 degrees f. This area covers the entire range of aromas and flavors in the ground coffee, creating a dense textured, fuller taste cup than you otherwise likely used.