Siphon (vacuum pot)

A two-chamber glass brewer where vapour pressure lifts water into an upper bowl for immersion and a vacuum pulls the finished coffee back down through a filter. Theatrical, precise and a kissaten favourite.

Immersion

Ratio
1:13.3to 1:16.7
Temperature
88–94°C
Time
1–2 min
Grind
Medium

How it works

Cut away, step by step
Water 88–94 °Csteeping above
0:54

Steep about 60-90 s; bubbles from the tube keep it moving

Parameters

Working ranges
Ratio, coffee to water
1:13.3 to 1:16.760–75 g per litre
Dose
15–30 g
Water
240–500 ml
Water temperature
88–94 °C190–201 °F
Contact time
1–2 min
Grind
Medium
Pressure
Atmospheric
Filter
Cloth or paper disc on a sprung filter

Ranges are this atlas's summary of common practice, not a standard. Published standards are listed separately below, with their sources.

Where it sits among 29 methods

Temperature 0°100°
Time 10 s25 h
Strength 0 g/L650 g/L

Pale bars are the other methods; strength is grams of coffee per litre of water.

Published standards

Numbers as facts, with their source

No competition or certification body publishes figures for this method.

Origins and brewers

Origins of the method

Year
not published
Where
Germany and France

Mid-nineteenth-century European patents (Loeff of Berlin, 1830s, and Madame Vassieux, 1841) are usually cited; not confirmed by a primary source

Brewers

Siphon