Siphon Coffee Machines

coffee-siphon.jpgphoto from javaholics

Siphons look really cool, don’t they? Read the history of “vacuum pots” (siphon machines). 

At Last, a $20,000 Cup of Coffee

SAN FRANCISCOWITH its brass-trimmed halogen heating elements, glass globes and bamboo paddles, the new contraption that is to begin making coffee this week at the Blue Bottle Café here looks like a machine from a Jules Verne novel, a 19th-century vision of the future.Called a siphon bar, it was imported from Japan at a total cost of more than $20,000. The cafe has the only halogen-powered model in the United States, and getting it here required years of elliptical discussions with its importer, Jay Egami of the Ueshima Coffee Company.

“If you just want equipment you’re not ready,” Mr. Egami said in an interview. But, he added, James Freeman, the owner of the cafe, is different: “He’s invested time. He’s invested interest. He is ready.”

Professionals have long been willing to pay prices in the five figures for the perfect espresso machine, but the siphon bar does not make espresso. It makes brewed coffee, as does another high-end coffee maker, the $11,000 Clover, which makes one cup at a time. Together, they signal the resurgence of brewing among the most obsessive coffee enthusiasts.

Could this be the age of brewed coffee? “We’re right there at the threshold,” said George Howell of Terroir Coffee, a retailer of roasted and green beans. “Coffee has never been a noble beverage because the means to perfectly produce it haven’t existed,” said Mr. Howell, who is also a founder of the Cup of Excellence, an annual competition that seeks to identify the best beans in each coffee-producing nation.

But, he said, with recent advances in coffee-making technology, “now you can get perfect extraction.”

Mr. Freeman is not trying to end the era of espresso. He still starts his days with a cappuccino, and his cafe serves drinks mostly from espresso machines, including a lovingly refurbished San Marco from the 1980s. But he’s excited by the possibilities of brewed coffee.

“Siphon coffee is very delicate,” he said. “It’s sweeter and juicier, and the flavors change as the temperature changes. Sometimes it has a texture so light it’s almost moussey.” read the rest at NYT

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