We are making a more then slightly better brew. And we can also make tea in this thing. In Sweden we call the most common model "Don Pedro, Kaffebryggare".
@@AndersJackson Doesn't the arabic coffee method work with the same principle or am I getting it wrong? As I understand it that's a much older way to brew coffee.
they actually made normal electric coffee brewers out of this concept! i have one, it's called the SunBeam Coffee Master, they were in production in the 1940s, when their only real competition was percolators, and these had the distinct advantage that the coffee is never boiled by the heating element, so it tastes WAY better than a percolator. you fill the bottom with water, put your grounds in the top, flip the switch, it simply boils once to go up, the switch senses the overheating and flips off thanks to a bimetallic strip, then it slowly flushes back down as brewed coffee. take the top part with all the used grounds off, and serve it from the pot. i got it because i love coffee and it was a cute little novelty for like $15 at a garage sale, it has a bit of a learning curve but once you figure it out it's really easy to use and actually makes some of the best coffee I've ever had
Because the coffee is exposed to a partial vacuum as it enters the final chamber, dissolved gases(such as CO2) are pulled out of the liquid. This reduces the formation of carbonic acid, making it taste less sour, and allows the bitter oils to emulsify better, reducing the bitter aftertaste. The effect might be minor on this model because of how small it is, but equipment like this can definitely produce some kind of noticeable result.
@@The8merpit also is a way to maintain a constant, low temperature since there's an extra layer of insulation between the water and the heat source. It's next to impossible to burn the coffee this way
Coffe is never exposed to any vacuum in here. Shows how you don't understand what's really going on inside this device physically. And all you need to do to get rid of dissolved gasses is just boil the water, since high temperature decreases their solubility.
Also the bitterness comes from overboiling the coffee. This doesn't happen here, because the water temperature falls before it gets to fill the upper glass.
я химик. здесь ничего химического не происходит кроме выделения тепла, воды(в газообразном состоянии с последующей конденсацией) и CO2 из горящей спиртовки. из за испарения воды в закрытом пространстве увеличивается давление, которое выталкивает воду из колбы и фильтруется с помощью перегородки P.S. меня больше удивляет как вода возвращается обратно в колбу наполненной водой потому что кончик воронки полностью погружен
@@orlandolaurentiu731 you clean it fast, I got one myself. But a larger model for up to 8 cups. In Sweden and Finland we need more coffee than what this model makes.
There’s something absolutely elegant about the glass pieces used in science experiments and the metal designed to hold it with the groovy wood handle around the metal and the funny little industrial looking super simple burner… It’s sort of like functional poetry
@@richardfeliciano8885 "no, we're not adding chili pepper, what we are going to be making doesn't need it, I don't care if it's your signature ingredient"
Anyone familiar with basic lab equipment could do so much better. This has unnecessary steps that would make it hard to properly measure out your water and grounds
My family has been brewing coffee with Vaculator pots since the 1930s. I have found them on the Web. I was experimenting with very finely ground espresso coffee, which slowed both the water lift and suck-back process. Eventually, the holes in the filter became clogged. I left the set-up on the stove and found that only part of the coffee had been pulled down. I reheated it and gave it a second suck. No dice. I let the pot cool to warm and set it into a bowl of cool water. Suddenly, the pot imploded, spraying dilute coffee all over the kitchen. No glass, that stayed in the bowl. A remarkable amount of suction. Now I change and wash the filter frequently. It makes the process faster.
A percolator is pretty much the same except it is one step lesser. the coffee powder is put on top of the filter and the decoction gets collected in the top jar.
I call this coffee theatre. Perfect for entertaining and after dinner coffee. The coffee, BTW, is excellent. They sell stove top versions for quicker everyday coffee experiences. 😊
I genuinely love the smoothness of this brewing method which is really satisfying. It works like a mix between french press and moka pot, but it's quite enjoyable to watch and drink. The result ends up being fairly low on the alkaline bitterness, though it could turn out to be somewhat overly acidic. Not my favorite (which is the Chemex pour-over) but quite close. Works really well with certain beans (my favorite being Ethiopian ones)
Sir i used some yem3n and ethiooa veans i was gifwted i felt like i either burnt them or they are bitter. And my quetion is does one have to replace there moka pots after awhile?
@@brunorojas3992 I've been using mine for 11 years. A good quality one seldom needs replacing. I'd check under the filter though to make sure it's not clogged. Also it's good to use already boiling water to fill it so it spends less time on the heat. Some beans are also more sensitive than others
My parents made coffee with a metal version of this pot on the stove in the 1950s. I remember making coffee for them using it. Cool to see a new version of an old pot!
That system was used in my parents' restaurant in the 1950's and still used in the 1980's. Some of the bells were stainless steel. I remember it was the best coffee around. That's where I learned to drink it black. So, not a science experiment but a replication of things past. Brings back many memories.
It kinda is a science experiment, because it combines a round-bottom flask with a vacuum funnel to create something like a soxhlet apparatus, but it’s mostly aesthetics
This was referred to as a vacuum pot. My parents had a stainless steel one. My grandfather had one. It was cool when I was a little kid to watch the water. Go up through the coffee grounds that you put in the bottom of the top chamber and when you took the heat away. The Brood coffee went back down into the serving container below and left the grounds up above in a mound. I remember the Restaurants restaurants also used to use these
There was also a piece of glassware like this called a gasogene that worked in almost the same way, in the bottom chamber would be baking soda and tartaric acid, in the top would be water and connecting them was a metal tube, once the water dropped down from the tube it causes a production of carbon dioxide which dissolves into the water, producing soda water
Me too l, my grandfather always called it a vacuum pot. It was always cool to watch the water do down and up to the tube and up in the coffee and then up in my bumhole
What you argue here is exactly the force that drve human kind to evolve their knowledge ! Like if one of us mofo find a new way too breed coffee that make it taste sweet to even baby ! It (the news) will be shared around the world , now that same energy and idea of finding better is the prime force of why you get to have a new smartphone, better home , better car & the most important improv of medical art and pharma range of cure ! Now you , as you are have something to care of ! So now that we are even on that point : What is your's domains of practice that you are secretly improving ? Mine is the modern bike :) ;)
@@emilrydh7951 Moka pots work completely different, they don't have much in common. Siphon brewers have been around for a long time as well though, at least 70-80 years if not even longer, and were made from metal. I've got an old one that is at least forty years old, it's a two piece - and some change - design and still works really well.
Compared to a drip coffee maker, this allows you to control how long the water is in contact with the grounds. It's much closer to a french press, except that the water passes through a proper filter so you don't get any grounds in your cup, and it stays hotter. The only downside is that it might be TOO hot, but it's still not as bad as a percolator because the coffee-water isn't being heated directly.
@@Sotanaht01 The Cona coffee made worked exactly as in the video except that there was no cloth filter - there was a glass plug that trapped the grains as the water was sucked back down
@@dayewalker9408 Eh, Id argue instant coffee is not really the same thing. It's like comparing a ready meal and homemade food. Both accomplish the same thing of filling you up, but the other one tastes considerably better.
Coffee drinkers: So I invented this Time Machine to go back to the year 1300 in Brazil to get this extinct strain of coffee bean and I think I can improve my flavor profile by 0.15% with enough testing.
I have one of these, given to me as a christmas present. Couple of things wrong in the video; put the coffee in before boiling the water. remove the burner as soon as all the water is forced out of the flask. This ensures that the coffee doesn't acquire a 'burnt' taste (basically get too harsh). These coffee makers produce a very very smooth cup of coffee.
@@zaknafein254 I've never tried stirring the coffee. It shouldn't make much difference if the coffee is added before the water starts boiling through, as the coffee will saturate and sink anyway.
Thats where this is like a girlfriend it sucks it and does the job fast but with elegance ……drip coffee is like being married slow as hell and gravity is pulling everything down
This keeps the coffee away from the heat source until after it's all brewed. A percolator recycles the solvent (water) throughout the extraction with it going back into the heating chamber. That's why you can burn coffee with a percolator
@@tiki_trash Percolator can refer to two different styles of coffee maker. American percolators are like what you're describing but OP probably meant a Moka pot which is also called a percolator.
If you aren't sacrificing a first born child, summoning the great and powerful cthulhu, and completely fixing the American healthcare system to make every cup of coffee you're doing it wrong 😂
As a person who works in specialty coffee place this is exactly how it is, it takes around 20-30 minutes thought which still a lot but also syphon brewer long time broke and we don't use it.
@@DanielHerd I've had syphon brewed coffee here in Indonesian cafes. It takes 15-20 mins, tends to be a little more bitter because of the extraction temps and costs exactly the same as a pourover or whatever other method you want. Usually we only pay for the coffee, not the brewing method.
This isn't a moka pot it's just a vacuum coffee maker. They used to be vary popular they are vary easy to use. I have the stove top version with bakelite handles. Vacuum or syphon coffee maker has been around since 1830s the moka pot was invented in 1933 103 years later. So moka pot 90 years old vacuum or syphon coffee 193 years old. My vacuum pot is over 100 years old and still working condition and is made of stainless steel.
@@pommedivan6908 It's hard to say my dad bought it in the 2000s from eBay. I am not sure of the brand. It could be Bloomfield or NICRO. He was mostly interested in Revere Ware and art Deco. So we have a lot of metal stuff with the lines and stuff either bakelite handles or walnut. I have more copper pans then a French kitchen. Used to be cheap because folks where given the pots and pans when they got married and just put them away still new in boxes and forget about them. I am sure they have risen in value.
No. A percolator boils the coffee again after it filters through. Making a weak coffee and water mixture to boil and re-brew/filter through partially used grounds, untill its burnt and unrecognizable as coffee, disgusting.
It's definitely worth trying if you have a coffee shop near you that does siphon brews. In my city (Orlando, FL, USA), there are a few places that do this. Ask the barista for their recommendation on which beans work best with this. Beans with bright, fruity notes will tend to be accentuated by a siphon brew.
This is actually a very good style of pot, each part is very simple and replaceable, and it works for any kind of drink. I use it to make an unsweetened ginger ale, as ginger is one of my favorite flavors.
In italy the standard coffee machine (moka) works by the exact same principle, except that on top of the filter there is already coffee separated by the upper chamber, so that when the water rises it becomes coffee by interacting with the finely grounded coffee beans, and it doesn’t come back down. Your machine just infuses coffee in hot water I suppose? Like tea. it would work exactly the same if you put coffee in boiling water, kept it on the fire and then let it cool and strain it
I abolutely love it when old technology is rediscovered. I have several old coffee makers like this that date back to the 1930s and 1940s. There are even older versions of this system.
@@joecichlid hello Are you familiar with the 1900th century Belgium coffee maker? Also do you know the story behind Malita coffee filters? Both are very interesting. Please check them out and let me know your thoughts. I look forward to your kind reply.
@@joecichlid great, thank you for the reply. I just want for people to be better informed about coffee and understand how to brew. Way to many people judge us coffee people and I believe if they have a chance to drink a cup that tastes so good it makes their mouth water and gives them chills, they would understand why we do the outlandish things we do. What are your favorite types of coffee? Do you prefer a light or a dark roast? Do you like Robusta or is it to rubbery for you?
@red_rage1442 They were quoting the show, more specifically the moment when his lab assistant, Gale, gives him a cup of coffee brewed in a machine that looks like the one in this video The coffee is so good that it makes Walter white say "why the hell are we making meth"
Give it a stir right before draw down, it'll gather grinds on filter resulting in better coffee. This method also allows oils to reach cup for better taste also. It won't scorch it either. Best cup of coffee you'll ever get
This is an old school tech for coffee makers. Dual globes for stovetop. Screen filter so that you still get the delicious oils and waxes in the final product. One of my favorite ways to make coffee! A moka pot is similar, but it is metal and you don’t get to watch the fun. Also tastes better make in glass.
The larger classic Restaurant/ Diner version that works on the same principle was called a, " VACUTAINER " Coffee Brewer with carafe. Mine didn't have a paper filter,, it used a ceramic spring-loaded plug with small fluting, it rested on a rubber gasket between the upper and lower vessel. The directions suggested adding the measure of coffee to the upper chamber prior to starting the brew cycle on a hotplate. The average brewing time was about 12 minutes. I still have one from the late 1940's or early 1950's. A garage sale purchase many years ago.
I mean not really, this takes way longer than other means. Very much a specialty method. Trying to run this at scale would be ridiculous. You'd need a way bigger one or something
Italians already made such excitement four years! It’s called Bialetti coffee maker! They shipped the whole pressure change, based on temperature, and set up the coffee grains in between chambers so they water goes through the grounds just in the way up and… voila! Coffee is ready on the top!
I had a friend who couldn't really afford a modern fancy coffee machine, so he always made his coffee in a Bialetti moka pot over the stove as far as I knew him. I drank some real fine cups with him, perhaps the best coffee cups I had in the morning, before we lost contact. I'm more of a tea person by myself, but if I ever get seriously into coffee again when I will eventually have my own home, I will get a moka pot for myself, not a fancy coffee machine even if I can afford it, honestly. It's not only cheaper, but also sturdier, no other consumable item used other than the grounded coffee itself and we can buy actual Bialetti brand spare parts in supermarkets where I live.
I'm using this, just using alcohol burner. You need to mix it before removing the heat so that the grounds collect on the filter and make it easier to remove. Also the heat must be enough so water stays up but not boiling. Generally around a minute is enough for it to be done. Tastes better than normal coffee because the cloth filter does a bitter job of removing some acids n bitterness.
Yup, for some of us it's a harmless hobby. But some people are just pretentious jerks about it. In reality, the best coffee is the stuff YOU like. Even if, to you, that means no coffee at all.
It really depends on what you’re trying to do. Would need to know the kind of drinks you’re needing to make, your specific budget, how nerdy you’re trying to get, how much convenience you want, etc etc
There is a breaking bad themed bar ive been to that is using this brewer to hot infuse spices and make a gin. Then they pour the hot mixture into an Erlenmeyer flask containing some other drinks and dry ice to produce a cocktail at the table that fumes. Pretty cool stuff
The vacuum coffee maker used to be popular in the 1950s, but its fatal flaw was the bottom flask would crack if it wasn't taken off the heat in time. A french press works much better.
Tried this in a caffe, taste wise is not better than other manual brew method. But it put up good show. The caffe I was at put the ground before the fire is lit, so it extract with Boling water, don't know if it will take different than this method. But it's fun to watch the water goes up the coffe chamber, mixed with the coffee, then goes back down.
Don't let the flame sit too long on that round bottom. Uneven heating and cooling leads to fragility of glass. Having water there will keep it pretty even but when there's very little water left that's when its risky.
if you had literal lab glass you'd probably be pretty safe. You can overheat a round bottom flask pretty hard and it's still ok. And if it was made of genuine quartz glass it would be immortal
@@skeetsmcgrew3282 not true, quartz glass isnt as strong as youre saying and youll still introduce incremental amounts of stress into it with every exposure to temperature shocks it gets, hot or cold. dont abuse your glass and itll last forever no matter what its made from. im a scientific glassblower, labs can use any type of glass, they dont always use borosilicate which is very strong because of its flexibility and tolerance for temperature changes.
@@andyv2209 Yeah I was assuming borosilicate, I forget sometimes labs don't always need that level of cost/quality. I guess I have a different philosophy about glass, I assume all glass will eventually break if it's used enough. Like yeah, I guess one of those little alcohol lamps can eventually do enough stress to borosilicate to break it, but most people will break it being clumsy first. Easily replaceable, not exactly something with sentimental value
@@skeetsmcgrew3282 the direct heat from the lamp onto the plain glass is enough to build stress between the hot and cool parts of the glass which will become a weak point as time goes on. having water inside while using the flame keeps the internal temperature pretty low and the glass doesnt go through any direct temperature shocks, its gradually warmed as quickly as the water, and that warms the full piece of glass up, keeping stress low as long as the water is still there. when its not the flame should be removed and so it will be gradually evenly cooled when the lamp is turned off. shock usually only happens with direct contact to ice, flame, or other different temperature things come into contact with it. and yes, most glass will eventually break because of built up stress, but, if you get the glass hot enough, just barely below the melting point, and then cool the glass in a very gradual even way, you can remove the stress in the glass, you can even heal cracks at the right temperature. you can see stress in any transparent glass by using a polariscope, or a polarized lense. I do this while checking my glass work to see if there are any points i need to hit with my flame more so evenly heat before the glass cools, leading to a part of the glass far more susceptible to seemingly random cracking.
This is my favorite way to be my morning coffee. It's super smooth and the coffee has very little bitterness if any at all. It's called a vacuum pot or siphon pot. 😊
This isn't a moka pot it's just a vacuum coffee maker. They used to be vary popular they are vary easy to use. I have the stove top version with bakelite handles. Vacuum or syphon coffee maker has been around since 1830s the moka pot was invented in 1933 103 years later. So moka pot 90 years old vacuum or syphon coffee 193 years old. My vacuum pot is over 100 years old and still working condition and is made of stainless steel.
@@windyhawthorn7387 i know it’s not a moka, but it kinda resembles it. plus, if i’m not wrong, the traditional pot used in naples has a very similar way of working
![โรงเรียนห้ามรัก โดนจับได้ตาย...!! [เอิร์นไดเม่]](http://i.ytimg.com/vi/4u02Sbr556Q/mqdefault.jpg)
Tea drinkers: I just put these leaves in some boiling water.
Coffee drinkers: I repurposed this meth lab to make a slightly better brew.
We are making a more then slightly better brew. And we can also make tea in this thing. In Sweden we call the most common model "Don Pedro, Kaffebryggare".
Many coffee extraction techniques started as tea extractions, developed hundreds of years ago.
@@ghostderazgriz this vacuum brewer was invented in Berlin, Germany about 1830.
@@AndersJackson Doesn't the arabic coffee method work with the same principle or am I getting it wrong? As I understand it that's a much older way to brew coffee.
You do realise that tea drinkers have similar weird stuff right?
gale if he never met gus 🤣
😂
😂
Bro I was thinking of commenting the same
Was going to say breaking bad ?😂😂
Ofc gale, so sad reminding his death
they actually made normal electric coffee brewers out of this concept! i have one, it's called the SunBeam Coffee Master, they were in production in the 1940s, when their only real competition was percolators, and these had the distinct advantage that the coffee is never boiled by the heating element, so it tastes WAY better than a percolator.
you fill the bottom with water, put your grounds in the top, flip the switch, it simply boils once to go up, the switch senses the overheating and flips off thanks to a bimetallic strip, then it slowly flushes back down as brewed coffee. take the top part with all the used grounds off, and serve it from the pot.
i got it because i love coffee and it was a cute little novelty for like $15 at a garage sale, it has a bit of a learning curve but once you figure it out it's really easy to use and actually makes some of the best coffee I've ever had
I got one at a second hand store for about that.... ended up paying more getting a power cord for it that was missing.
Im definitely buying one after reading this!
Mine is a stovetop version.
@@Scaliaddon't you mean moka pot ?
@fikriarieska8450 that 80 yr old coffee maker is probably better then 90% of shit made today
I’m not into coffee hobbyists but this is the first tool I’d consider buying just because how cool the process looks
It's cool until you're running late for work
@@martinfordv8691not for everyday
if you buy this it definitely won't be the last coffee tool you buy
"How would you like your coffee sir?"
"Scientifically accurate."
😂
333 likes 👍 didn’t want to throw it off so I left a comment 😂
“Engineered to perfection.”
You should see hiesenburgs set up
It’s like saying turning on my computer and breathing is a science experiment
Boss: why are you late again
Me: i was doing coffee
Hahahaha
Buy your shit; called coffee at places like … strabucks … that’s not even coffee
@@stambomucIt is coffe, whar you mean?
@@seansullivan3666 the quality is the worst you can get…
@@stambomuc I'm missing some context here I think. So you like buying crap coffee???
Because the coffee is exposed to a partial vacuum as it enters the final chamber, dissolved gases(such as CO2) are pulled out of the liquid. This reduces the formation of carbonic acid, making it taste less sour, and allows the bitter oils to emulsify better, reducing the bitter aftertaste. The effect might be minor on this model because of how small it is, but equipment like this can definitely produce some kind of noticeable result.
Thanks I was wondering what the point of this thing was, cause otherwise it just looks like a filter coffee with extra steps
@@The8merpit also is a way to maintain a constant, low temperature since there's an extra layer of insulation between the water and the heat source.
It's next to impossible to burn the coffee this way
Coffe is never exposed to any vacuum in here. Shows how you don't understand what's really going on inside this device physically.
And all you need to do to get rid of dissolved gasses is just boil the water, since high temperature decreases their solubility.
Also the bitterness comes from overboiling the coffee. This doesn't happen here, because the water temperature falls before it gets to fill the upper glass.
By the way, how would size of the model prevent the alleged effect from happening??
This made me nostalgic, I used to watch my grandparents make coffee using this and was SO fascinated as a little kid.
Miss you Grandma ❤
My Grandparents made coffee exactly like this, too.
This is how you get an A+ when your chemistry teacher loves coffee.
Nothing chemistrically interesting going on, and if you want to impress a physics teacher you better build something worthy like an espresso machine.
я химик. здесь ничего химического не происходит кроме выделения тепла, воды(в газообразном состоянии с последующей конденсацией) и CO2 из горящей спиртовки.
из за испарения воды в закрытом пространстве увеличивается давление, которое выталкивает воду из колбы и фильтруется с помощью перегородки
P.S. меня больше удивляет как вода возвращается обратно в колбу наполненной водой потому что кончик воронки полностью погружен
@@IsmaelLucenowhat's the point of impressing a random old guy lol. Do it for yourself.
No, more of a B because he failed to estimate the proper amount of liquid. Probably forgot the graduated cylinder?
@@w花bTo get a better grade. But I guess getting a better grade is also better for yourself after all
This is a very popular way to brew coffee in Japanese cafes.
Yup, my local specialty coffee shop offers this type of brewing as "Japanese Siphon"
Cafe Leblanc from persona 5
ah that’s why it’s in animal crossing lol
@@AtomicBoodamn my local coffeeshop only offers weed.
@@TheDutchisGaming ooh just yesterday I was talking to my friend about koffiehuis vs coffee shops in the netherlands lol.
“Hey bro can I get some coffee?”
“Yessir I gotchu”
*whips out chemistry set*
*Spends the next hour cleaning the set*
Here's your over cooked coffee
Here you go *places cup *
Amanda this too *hands you a sleeping bag *
Meth lab in disguise.
@@orlandolaurentiu731 you clean it fast, I got one myself. But a larger model for up to 8 cups. In Sweden and Finland we need more coffee than what this model makes.
There’s something absolutely elegant about the glass pieces used in science experiments and the metal designed to hold it with the groovy wood handle around the metal and the funny little industrial looking super simple burner… It’s sort of like functional poetry
"Jesse, you don't use a volumetric flask to cook in" that's what this shit reminds me of😂
I gotta get me one of these!
add chili p on that coffee, and it's gonna be bomb 😂
@@richardfeliciano8885 "no, we're not adding chili pepper, what we are going to be making doesn't need it, I don't care if it's your signature ingredient"
Makes me think of gale's coffee
Walter was wrong too; volumetric flasks are for dilutions, not titrations.
This set is the best gift for a chemist
Agreed! Tho... First they need to like coffee haha
I am not a chemist, but I would love one.
Use once, the put it in the cabinet.
Anyone familiar with basic lab equipment could do so much better. This has unnecessary steps that would make it hard to properly measure out your water and grounds
I have one for 36 years and still making my coffee this way. Yes I used it to explain some basic science to my nephew back then.
Man that’s the best coffee I’ve ever had. Why the hell are we making meth?
Meth is the ultimate form of caffeine
Meth is like the ultimate form of caffeine… Which is not good for you obviously
@@creo420 it's a breaking bad reference buddy
@@creo420r/Woooooooosh
@HMJKS2000 can't even make a joke after a joke without someone not understanding
My family has been brewing coffee with Vaculator pots since the 1930s. I have found them on the Web. I was experimenting with very finely ground espresso coffee, which slowed both the water lift and suck-back process. Eventually, the holes in the filter became clogged. I left the set-up on the stove and found that only part of the coffee had been pulled down. I reheated it and gave it a second suck. No dice. I let the pot cool to warm and set it into a bowl of cool water. Suddenly, the pot imploded, spraying dilute coffee all over the kitchen. No glass, that stayed in the bowl. A remarkable amount of suction. Now I change and wash the filter frequently. It makes the process faster.
This is the coffee Gale gave to Walter White
This comment has reached maximum likes.
@@jordancastaneda7027deserves more
no it wasn’t…
@@keineahnungdikka8517it’s sature
No
This is why anime scientists are always brewing their coffee with lab equipment, and I love it
Feel free to throw as many science anime recommendations at me as you want, please
@@jeffbenton6183 Dr. Stone is a must watch once in your lifetime
and gale boeticherr
My first encounter with this device was One Piece
Me too@@somedandy7694
It's called a "Vaculator" and it's been around for almost a hundred years. I'm 74 and my grandmother had one when I was a small child.
ditto
yes but she didn't brag about it all over the web did she?
@@Hope_Boat 🤣 I believe she authored several papyrus scrolls about it.
But how was the taste of the coffee it made?! That's what I want to know!
A percolator is pretty much the same except it is one step lesser.
the coffee powder is put on top of the filter and the decoction gets collected in the top jar.
Ive had this siphon coffee and taste so smooth with no acid. I love this method of brewing.
It's not a science experiment, it's a science demonstration
Came here to say the same.
You can easily make this a science experiment by putting different liquids in the bottom 😜
Depends on the beans
Ikr, I know I'm probably just an ass but so many people these days just forget the meaning of words I swear.
@@FracturedParadigmswhat???
Why are coffee nerds turning into full blown chemists
Why not? ☕️
Same reason chemists decided to make better beer, because they can
Why can't brewing coffee be considered an experimental in chemistry?
Makes blue meth.
So they can flex about it on social media...
Are you seriously questioning snobs about their ability to overcomplicate simple things?
Oh yes I want to start my day by brewing a potion of awakening
That's what I'm calling coffee from now on
Just use an expresso machine
Hot brown morning potion
Thank you! I’ve seen these, but didn’t understand how they worked. Now I do!
I call this coffee theatre. Perfect for entertaining and after dinner coffee. The coffee, BTW, is excellent. They sell stove top versions for quicker everyday coffee experiences. 😊
your temps will drift with barrometric pressure, so not sure it'll be consistent, but it'd be fun.
It’s kind of how a moka pot works.
"this infused coffee is excellent" is the most American self report you can do
@@MrSquishles if consistency was the most important thing, we'd go to Starbucks.
But with this one you always brew with boiling water.
I genuinely love the smoothness of this brewing method which is really satisfying. It works like a mix between french press and moka pot, but it's quite enjoyable to watch and drink. The result ends up being fairly low on the alkaline bitterness, though it could turn out to be somewhat overly acidic. Not my favorite (which is the Chemex pour-over) but quite close. Works really well with certain beans (my favorite being Ethiopian ones)
I definitely really want this setup even more now, so thanks! 👉😎👉
Side note: It's "moka pot", not "mocha pot".
@@DavinTurner thanks for pointing it out. Also Autocorrect is a pain sometimes 😅
Absolutely inconsequential
Sir i used some yem3n and ethiooa veans i was gifwted i felt like i either burnt them or they are bitter. And my quetion is does one have to replace there moka pots after awhile?
@@brunorojas3992 I've been using mine for 11 years. A good quality one seldom needs replacing. I'd check under the filter though to make sure it's not clogged. Also it's good to use already boiling water to fill it so it spends less time on the heat. Some beans are also more sensitive than others
My parents made coffee with a metal version of this pot on the stove in the 1950s. I remember making coffee for them using it. Cool to see a new version of an old pot!
Wonder what it was called
It's a moka and is common in Italy. It's also similar to a percolator.@@Puert0ricandream
@@Puert0ricandreamIt’s called a Moka Pot (probably)
Moka pot
Bialetti mashine, very often used in Europe. Super Coffee. Matter a fact drinking one right now
Appreciating this on behalf of my hubby! I love you my coffee guy!
That system was used in my parents' restaurant in the 1950's and still used in the 1980's. Some of the bells were stainless steel. I remember it was the best coffee around. That's where I learned to drink it black.
So, not a science experiment but a replication of things past. Brings back many memories.
It kinda is a science experiment, because it combines a round-bottom flask with a vacuum funnel to create something like a soxhlet apparatus, but it’s mostly aesthetics
Were those restaurant systems branded as Cory, or any as Nicro before that merger?
It literally is a science experiment lmao
@@justicecampbell3892 You're the type to call offshade hues of white paint grey instead, aren't you?
the clip just explained other ways of brewing coffee.
This was referred to as a vacuum pot. My parents had a stainless steel one. My grandfather had one. It was cool when I was a little kid to watch the water. Go up through the coffee grounds that you put in the bottom of the top chamber and when you took the heat away. The Brood coffee went back down into the serving container below and left the grounds up above in a mound. I remember the Restaurants restaurants also used to use these
Yeah, we grew up using these on the stove!
Me too - it was delicious.
Yep - calling it “science” is fucking stupid. It’s as scientific as pouring water into a glass.
There was also a piece of glassware like this called a gasogene that worked in almost the same way, in the bottom chamber would be baking soda and tartaric acid, in the top would be water and connecting them was a metal tube, once the water dropped down from the tube it causes a production of carbon dioxide which dissolves into the water, producing soda water
Me too l, my grandfather always called it a vacuum pot. It was always cool to watch the water do down and up to the tube and up in the coffee and then up in my bumhole
Great, now I have to wake up early and do a science project every morning before work. Just what I needed
Just use a normal brewer for work days. Save this pleasure for your days off.
The joke
@@The6foot9
@@Nefariously_ignorantthat's cute that you think I didn't get the attempt. Good luck in life spending your time trying to make fun of others. 🤣
Oh, no. I would totally make my coffee this way while sitting in a vid meeting if I’m just a participant.
Na, use instant for morning coffee. This is "dessert" coffee. 😁
My favorite café used these. Coffee was smooth!
7 am: get up
7:10 am: start to make coffe
9:35 am: leave home
You get up at 7am? Lucky you whats that like 😂 I'm normally been at work for 2 hours
@@Cobrajamiesame here 😂 3 am goes my alarm off ... PPL want to fly to vaccation/s and someone needs to get the Plane/s ready
Honestly this seems a bit faster then an actual coffee pot, especially if you have things set up earlier.
@@SioxGreyWolfwrong
I have one if these. Takes way too long. Nothing beats a k cup for speed
I swear yall coffee drinkers study quantum physics just to make a coffee
Some make meth in their spare time
What you argue here is exactly the force that drve human kind to evolve their knowledge ! Like if one of us mofo find a new way too breed coffee that make it taste sweet to even baby ! It (the news) will be shared around the world , now that same energy and idea of finding better is the prime force of why you get to have a new smartphone, better home , better car & the most important improv of medical art and pharma range of cure ! Now you , as you are have something to care of ! So now that we are even on that point : What is your's domains of practice that you are secretly improving ? Mine is the modern bike :) ;)
Same type as stoners 😂😊
Im a coffee junkie stoner....this is what a guy like me needs! 😊 @@JoeysCoffee
you ever meet someone addicted to drugs?
"why are you getting your PhD?"
"I want to brew coffee"
Life cannot bear this difficulty for the sake of drinking a cup of coffee
It's cool seeing stuff like this. I know I'll probably never use one since I just use instant coffee but it's nice to watch.
Is that your bong???
No it’s for coffee🤣
Weirdo
A glass on glass coffee maker is exactly the thought that entered my mind, too.
whats so weird about him?
i thinks it's weird to call random people on the internet a weirdo lol. @@hyo-arashi-dubz
@@hyo-arashi-dubzshut it, weirdo.
Came here for breaking bad comments
...And stayed for the racism against tea drinkers.
I have a coffee pot that my dad used most of his life. It is a least 75 years old, stainless steel, exact same concept.
You might have a moka pot
LMAO thats just a moka pot they extremly common xDDDD
@@emilrydh7951 ok? and?
@@emilrydh7951
Moka pots work completely different, they don't have much in common.
Siphon brewers have been around for a long time as well though, at least 70-80 years if not even longer, and were made from metal. I've got an old one that is at least forty years old, it's a two piece - and some change - design and still works really well.
Putting a wet cloth on the lower part increases the vacuum and allows finer grades without taking ages btw, maybe that's useful to you.
I have two of these there great they turn drinking a drink into a real breaking of bread experience. Very nice
Reminds me of the Cona coffee maker my parents had in the 1960s. This is an example of re-inventing the wheel.
Compared to a drip coffee maker, this allows you to control how long the water is in contact with the grounds. It's much closer to a french press, except that the water passes through a proper filter so you don't get any grounds in your cup, and it stays hotter. The only downside is that it might be TOO hot, but it's still not as bad as a percolator because the coffee-water isn't being heated directly.
@@Sotanaht01 The Cona coffee made worked exactly as in the video except that there was no cloth filter - there was a glass plug that trapped the grains as the water was sucked back down
Cona is a brand of siphon brewer that claims to be the original
took you 64 years to realise thats what half the world does..this was typed on a typewriter ofcoursse,
I had the Cona coffee maker, it was awesome
These "Silex" brand coffeemakers were very popular in the 1940s. Millions were sold.
Yep, my Mom had one until the "New" Electric Percolator coffee pot came out
Too much work for a cup of Java.....
Cup of boiling water, insert instant coffee...
Yep, I still have one. Mine has a tall glass stopper in it. Earlier model, I think
@@dayewalker9408 Eh, Id argue instant coffee is not really the same thing. It's like comparing a ready meal and homemade food. Both accomplish the same thing of filling you up, but the other one tastes considerably better.
I still use my dad's cona d from the 60s.
Coffee drinkers: So I invented this Time Machine to go back to the year 1300 in Brazil to get this extinct strain of coffee bean and I think I can improve my flavor profile by 0.15% with enough testing.
Brazil isn’t a coffee producer.
Coffee needs volcanic soil.
@@Muzyx-s9o I... Is this a joke?
@@Muzyx-s9o Brazil is literaly full of red soil, one of the best for coffee culture.
@@gabrielborges7996
Hahaha you're fullofshit guy.
Coffee needs volcanic soil.
That's why Guatemalan coffee is the envy of the world.
@@Marcela-tx7gh
No, not a joke.
Go get educated if you seek credibility!
50 years ago, that was how they brewed coffee at a hotel I worked at. Best coffee ever.
I have one of these, given to me as a christmas present.
Couple of things wrong in the video; put the coffee in before boiling the water. remove the burner as soon as all the water is forced out of the flask.
This ensures that the coffee doesn't acquire a 'burnt' taste (basically get too harsh).
These coffee makers produce a very very smooth cup of coffee.
ty for the tips!
do you recommend stirring or no?
@@zaknafein254 I've never tried stirring the coffee. It shouldn't make much difference if the coffee is added before the water starts boiling through, as the coffee will saturate and sink anyway.
Do you happen to have a link for this? I have no idea where to start to type this into amazon.
Seeing a device like this shows how alike chemists, coffee connoisseurs and potheads are.
No. It shows how versatile a rigid transparent and meltable substance is.
Connaisseurs 🫠 for the french way
Although nearly 100% of chemists are drinking (probably too much) coffee, about the same amount are feeling personally attact by this comment
😵💫 H E Y! What’s so wrong about being a pot head?
I'm glad I'm not the only one that thought of smoking gravity bongs in high school when they saw this 😂
“Sir! Is my dark roast done? I’m about to be late for work?!”
“Not quite, the gravity is doing its work”
Wait till you learn how drip pots work!
@@hieronymusbutts7349 no time for that
Bro is gonna flip when he finds out how half of all coffee cups in the world are brewed 😭💀
Thats where this is like a girlfriend it sucks it and does the job fast but with elegance ……drip coffee is like being married slow as hell and gravity is pulling everything down
@@87elky383able dear God, just buy a fleshlight and stay away from women
This is actually really cool, I'd love to have it and use it for making tea.
Luxury Restaurants: “Yes sir that’ll be 999$”😂
Good one dude.
200 bells if a pigeon is serving you
@@unegens-tille7676I'm standing out doors totally nude stroking my gale stick
Restaurant be like " what an idiot, he spent 40 dollars on a cup of coffee that cost 20 cents to make"
All the people who've never heard of a percolator amazed by this.
What i came here to say lol
A percolator doesn't create a vacuum. It just cycles the water through the grounds, a very different method.
This keeps the coffee away from the heat source until after it's all brewed. A percolator recycles the solvent (water) throughout the extraction with it going back into the heating chamber. That's why you can burn coffee with a percolator
@@tiki_trash Percolator can refer to two different styles of coffee maker. American percolators are like what you're describing but OP probably meant a Moka pot which is also called a percolator.
My 3 in 1 instant coffee watches this when I'm not around.
I have this exact type of siphon and it works wonderfully.
If you aren't sacrificing a first born child, summoning the great and powerful cthulhu, and completely fixing the American healthcare system to make every cup of coffee you're doing it wrong 😂
No Comments? Lemme fix that
Cthulhu would never help tho
Costumer: i would like a cup of coffee
Barista: ok it will be 2$ and 1 hour of your life
As a person who works in specialty coffee place this is exactly how it is, it takes around 20-30 minutes thought which still a lot but also syphon brewer long time broke and we don't use it.
How about $12
@@DanielHerd 12 FOR A CUP OF COFFEE??? Is there gold in there?
@@vmdenis3350sounds about right for good coffee tbh
@@DanielHerd I've had syphon brewed coffee here in Indonesian cafes. It takes 15-20 mins, tends to be a little more bitter because of the extraction temps and costs exactly the same as a pourover or whatever other method you want. Usually we only pay for the coffee, not the brewing method.
This would make for an incredibly good Christmas present for myself.
Where can I buy one!!
Whether it be hydraulics, steam power, or any other practical applications its amazing what pressure can be used for.
Makes my cup of Nescafé look pretty inadequate ☕️
honestly, just drink whatever you enjoy most man. nothing beats an instant coffee when time isn't a luxury.
@@therapscallion64753 Truth. Instant coffee, a hot LZ, an M60 and a ruck of belts... I love the smell of Folgers in the morning!
Nah, nestle does that all on their own. instacoffee IS inadequate in comparison to all freshly brewed coffee
@@therapscallion64753 you can have nespresso instead of nescafe. faster and tastier, but also costlier.
Garbage instant coffee made by nazis, yep it's inadequate.
Gale has been reanimated somehow and founded a coffee brewing company
Coffee snobs: “Huh, such a simplistic way to make a coffee😤”
Bruh I thought I was a coffee snob for French press and a way too expensive espresso machine but this is next level 😂😭
these are always so entertaining and great, keep making great content like this
Anime Highschool students be brewing this coffee in every club 😂
Basically the same physics principle that the Italian Mokka uses but in a more fancy and expensive way
Siphon coffe maker 20$ on Amazon
Right?!
This isn't a moka pot it's just a vacuum coffee maker. They used to be vary popular they are vary easy to use. I have the stove top version with bakelite handles.
Vacuum or syphon coffee maker has been around since 1830s the moka pot was invented in 1933 103 years later. So moka pot 90 years old vacuum or syphon coffee 193 years old. My vacuum pot is over 100 years old and still working condition and is made of stainless steel.
@@windyhawthorn7387 May ask what brand of stainless vacuum brewer you have and where you bought yours from? Thank you.
@@pommedivan6908
It's hard to say my dad bought it in the 2000s from eBay. I am not sure of the brand. It could be Bloomfield or NICRO. He was mostly interested in Revere Ware and art Deco. So we have a lot of metal stuff with the lines and stuff either bakelite handles or walnut. I have more copper pans then a French kitchen. Used to be cheap because folks where given the pots and pans when they got married and just put them away still new in boxes and forget about them. I am sure they have risen in value.
Isn't this just a percolator with more steps?
yes
ye he basically put coffee in hot water and filtered with cloth
Yep. This looks cooler, especially with the soundtrack, but that's what my good old beat-up Bialetti does...quicker, with tampered coffee.
No. A percolator boils the coffee again after it filters through. Making a weak coffee and water mixture to boil and re-brew/filter through partially used grounds, untill its burnt and unrecognizable as coffee, disgusting.
@@trentgay3437 your last name is very fitting
It's definitely worth trying if you have a coffee shop near you that does siphon brews. In my city (Orlando, FL, USA), there are a few places that do this. Ask the barista for their recommendation on which beans work best with this. Beans with bright, fruity notes will tend to be accentuated by a siphon brew.
This is actually a very good style of pot, each part is very simple and replaceable, and it works for any kind of drink. I use it to make an unsweetened ginger ale, as ginger is one of my favorite flavors.
In italy the standard coffee machine (moka) works by the exact same principle, except that on top of the filter there is already coffee separated by the upper chamber, so that when the water rises it becomes coffee by interacting with the finely grounded coffee beans, and it doesn’t come back down.
Your machine just infuses coffee in hot water I suppose? Like tea. it would work exactly the same if you put coffee in boiling water, kept it on the fire and then let it cool and strain it
i'm portuguese and we have one of those exact machines at home! it's old as hell but very reliable, it's how we always make our coffee ☺️
I abolutely love it when old technology is rediscovered. I have several old coffee makers like this that date back to the 1930s and 1940s. There are even older versions of this system.
@@joecichlid hello
Are you familiar with the 1900th century Belgium coffee maker?
Also do you know the story behind Malita coffee filters? Both are very interesting. Please check them out and let me know your thoughts. I look forward to your kind reply.
@kg-Whatthehelliseventhat I will check into them, thank you for the information. 😀
@@joecichlid great, thank you for the reply. I just want for people to be better informed about coffee and understand how to brew. Way to many people judge us coffee people and I believe if they have a chance to drink a cup that tastes so good it makes their mouth water and gives them chills, they would understand why we do the outlandish things we do.
What are your favorite types of coffee? Do you prefer a light or a dark roast? Do you like Robusta or is it to rubbery for you?
I'd love to see a version of this using induction heating.
Feels like Im watching Walter white with his first Chemistry set! Turns out it was a coffee machine. Who knew? 🤣👍☕️
“Why the hell are we making meth”
@@digiguy4 To make money! Why else?? Money is god in this world. We all know that. 🤣💰💯
@@red_rage1442WE NEED THE MONEY
@red_rage1442 They were quoting the show, more specifically the moment when his lab assistant, Gale, gives him a cup of coffee brewed in a machine that looks like the one in this video
The coffee is so good that it makes Walter white say "why the hell are we making meth"
@cptdoritos1009 oh...I thought it was a legit question. Whoops. 🤣🤷♂️
Give it a stir right before draw down, it'll gather grinds on filter resulting in better coffee. This method also allows oils to reach cup for better taste also. It won't scorch it either. Best cup of coffee you'll ever get
This is an old school tech for coffee makers. Dual globes for stovetop. Screen filter so that you still get the delicious oils and waxes in the final product. One of my favorite ways to make coffee! A moka pot is similar, but it is metal and you don’t get to watch the fun. Also tastes better make in glass.
omg i LOVE that flask thats used for the bottom chamber, whered you get it???
They actually serve coffee just like this in Taiwan! It tastes heavenly
Oh that is so neat! And it’s so nice that it only filters out when you remove the burner so you don’t end up burning your coffee.
I am not regular coffee drinker but I love these fancy coffee makers.
Neat. You could use this for all kinds of infusions and decoctions.
The larger classic Restaurant/ Diner version that works on the same principle was called a, " VACUTAINER " Coffee Brewer with carafe. Mine didn't have a paper filter,, it used a ceramic spring-loaded plug with small fluting, it rested on a rubber gasket between the upper and lower vessel. The directions suggested adding the measure of coffee to the upper chamber prior to starting the brew cycle on a hotplate. The average brewing time was about 12 minutes. I still have one from the late 1940's or early 1950's. A garage sale purchase many years ago.
Scientifically accurate! I need one these things!
If you made this into a bar-style restaurant where everybody could see it being made after they order it, you'd make a BOAT LOAD of money.
Hipster coffee shops and bars have these worldwide, not common but worth seeking
@@neo1072It's common in Japan cafe.
I mean not really, this takes way longer than other means. Very much a specialty method. Trying to run this at scale would be ridiculous. You'd need a way bigger one or something
@@THE_MOONMAN thats why you'd want it to be more of a niche hole in the wall, not something on mainstreet
@@THE_MOONMAN
Specialty cafes use even more time consuming methods.
I have a cafetera(idk how it is in eng) like this. Its of metal so I dont watch the process but I understand it, its good to see how it works
Italians already made such excitement four years! It’s called Bialetti coffee maker! They shipped the whole pressure change, based on temperature, and set up the coffee grains in between chambers so they water goes through the grounds just in the way up and… voila! Coffee is ready on the top!
The style of coffee brewer is called a moka pot and Bialetti is the brand that makes it. From Italy! 🇮🇹
Yes, the pressure squeezes the flavour out of the coffee
Aren't they all aluminum though ?
@als4179 aluminum is excellent for fast and even heat transfer and won't be in so much jeopardy of shattering if mishandled like this thin glass is.
I had a friend who couldn't really afford a modern fancy coffee machine, so he always made his coffee in a Bialetti moka pot over the stove as far as I knew him. I drank some real fine cups with him, perhaps the best coffee cups I had in the morning, before we lost contact.
I'm more of a tea person by myself, but if I ever get seriously into coffee again when I will eventually have my own home, I will get a moka pot for myself, not a fancy coffee machine even if I can afford it, honestly. It's not only cheaper, but also sturdier, no other consumable item used other than the grounded coffee itself and we can buy actual Bialetti brand spare parts in supermarkets where I live.
Date: asks for coffee
Also date: runs away midway into the process
I'm using this, just using alcohol burner. You need to mix it before removing the heat so that the grounds collect on the filter and make it easier to remove. Also the heat must be enough so water stays up but not boiling. Generally around a minute is enough for it to be done. Tastes better than normal coffee because the cloth filter does a bitter job of removing some acids n bitterness.
Where's my coffee?
Sir, Coming in 2-3 business days
😂
I swear coffee brewing now appears to be
10% brewing
90% showing off
It's always been like that, every hobby has a ton of snake oil and "flashy" accessories
Yup, for some of us it's a harmless hobby. But some people are just pretentious jerks about it.
In reality, the best coffee is the stuff YOU like. Even if, to you, that means no coffee at all.
Agreed. I boil mine in a sauce pan.
Aaaaaand?
@@cosmoloveswanda69 absolutely based
Can you please make a short video about any best cheapest espresso machine.
It really depends on what you’re trying to do. Would need to know the kind of drinks you’re needing to make, your specific budget, how nerdy you’re trying to get, how much convenience you want, etc etc
@@tannercolsoncoffee just for espresso shots
@@familnemanflairs budget machines for sure
@@familnemanhow cheap? Delonghi 3420 is the cheapest you can go for decent
Just get a French press
There is a breaking bad themed bar ive been to that is using this brewer to hot infuse spices and make a gin. Then they pour the hot mixture into an Erlenmeyer flask containing some other drinks and dry ice to produce a cocktail at the table that fumes. Pretty cool stuff
My mom in early 1960's had a coffee pot that worked that way. I remember my mom explaining how it worked. I was probly 5yo.❤
The vacuum coffee maker used to be popular in the 1950s, but its fatal flaw was the bottom flask would crack if it wasn't taken off the heat in time. A french press works much better.
Coffee enthusiasts: 'ew, drip brew sucks!'
Also coffee enthusiasts:
Italian and Colombian grandmas are like, yeah that’s cute.
Alfred: How would you like your coffee Sir?
Batman: Brewed with Science
Would be interesting to see a video about the taste profile vs common brew methods. Probably a blind tasting to test preferences too
ya i wanna kno how this taste
I think you should just try them yourself. Taste is subjective. What ever tastes good is what's works for you.
@@Kevlashnikov ya i am asking wat its like cuz theres no where around me i could try thjat myself :)
Tried this in a caffe, taste wise is not better than other manual brew method. But it put up good show. The caffe I was at put the ground before the fire is lit, so it extract with Boling water, don't know if it will take different than this method. But it's fun to watch the water goes up the coffe chamber, mixed with the coffee, then goes back down.
@@adityawicaksono875 thx very much
Don't let the flame sit too long on that round bottom. Uneven heating and cooling leads to fragility of glass. Having water there will keep it pretty even but when there's very little water left that's when its risky.
if you had literal lab glass you'd probably be pretty safe. You can overheat a round bottom flask pretty hard and it's still ok. And if it was made of genuine quartz glass it would be immortal
@@skeetsmcgrew3282 not true, quartz glass isnt as strong as youre saying and youll still introduce incremental amounts of stress into it with every exposure to temperature shocks it gets, hot or cold. dont abuse your glass and itll last forever no matter what its made from. im a scientific glassblower, labs can use any type of glass, they dont always use borosilicate which is very strong because of its flexibility and tolerance for temperature changes.
@@andyv2209 Yeah I was assuming borosilicate, I forget sometimes labs don't always need that level of cost/quality. I guess I have a different philosophy about glass, I assume all glass will eventually break if it's used enough. Like yeah, I guess one of those little alcohol lamps can eventually do enough stress to borosilicate to break it, but most people will break it being clumsy first. Easily replaceable, not exactly something with sentimental value
@@skeetsmcgrew3282 the direct heat from the lamp onto the plain glass is enough to build stress between the hot and cool parts of the glass which will become a weak point as time goes on. having water inside while using the flame keeps the internal temperature pretty low and the glass doesnt go through any direct temperature shocks, its gradually warmed as quickly as the water, and that warms the full piece of glass up, keeping stress low as long as the water is still there. when its not the flame should be removed and so it will be gradually evenly cooled when the lamp is turned off. shock usually only happens with direct contact to ice, flame, or other different temperature things come into contact with it. and yes, most glass will eventually break because of built up stress, but, if you get the glass hot enough, just barely below the melting point, and then cool the glass in a very gradual even way, you can remove the stress in the glass, you can even heal cracks at the right temperature. you can see stress in any transparent glass by using a polariscope, or a polarized lense. I do this while checking my glass work to see if there are any points i need to hit with my flame more so evenly heat before the glass cools, leading to a part of the glass far more susceptible to seemingly random cracking.
This is my favorite way to be my morning coffee. It's super smooth and the coffee has very little bitterness if any at all. It's called a vacuum pot or siphon pot. 😊
What is the product called
It"s called a silex,but this is a poor Japanese version
47 years later, you have a cup of coffee. why did we ever go away from a design as efficient as this
I LOVE my Siphon coffee maker. It really came in handy during Snowmageddon when we lost power but I could still make my coffee!
in italy this method of brewing is extremely popular, although the utensils look different
It’s different from Moka pots and percolators
This isn't a moka pot it's just a vacuum coffee maker. They used to be vary popular they are vary easy to use. I have the stove top version with bakelite handles.
Vacuum or syphon coffee maker has been around since 1830s the moka pot was invented in 1933 103 years later. So moka pot 90 years old vacuum or syphon coffee 193 years old. My vacuum pot is over 100 years old and still working condition and is made of stainless steel.
@@windyhawthorn7387 i know it’s not a moka, but it kinda resembles it. plus, if i’m not wrong, the traditional pot used in naples has a very similar way of working
Can’t wait to get one of the big versions of these someday, need a nice kitchen first lmaoo
Just get a moka... Same concept
@@williammfoula1914 idgaf about the concept. It’s the aesthetic of it looking like some lab equipment
@@DevinMcSalty yeah, from that angle it makes sense
That was simply amazing!