My new love...a vacuum coffeepot

Yes, I have a French press, a drip, an espresso maker...but this one is so cool, and it makes a great cuppa joe. (Not to mention educational for the kiddies )

http://www.youtube.com/watch?v=FxIs2GVsqgY

JB

Isn't the upper globe hard to clean with all those grounds in there? We just pour boiling water through a filter and funnel into a thermal caraffe. The grounds are in the filter which we just throw into the garbage.

Carl,
There's something about steaming and steeping a bit..I don't know why, but it is magical. When I think about it, I like a variety of things steamed..milk, lattes, vegetables... In any case, this makes great coffee. The thing I like about it, as opposed to the French press (which I'm fond of) is that the coffee is hot..and I commit the unpardonable sin of keeping it on the burner on simmer, for the second cup. As to the cleaning, no different than any other coffee maker; maybe easier. The top globe is actually shaped exactly like a big wine glass sans base. In the bottom of the globe is a linen cloth filter secured to a metal sieve. The filter pops out as one dumps the grounds. A little soapy water swirl (we know how to do that, don't we? ) and running water drains right down the open stem. The carafe can go in the dishwasher, if desired. Easy peasy. I do not own the exact one shown in the demo, but it is similar. As I said, I own just about every type of coffee maker known to man, including a restaurant grade BUNN coffee maker; the vacuum is easy, fun and makes great joe. Need I say more?

Cheers,
JuliaB

Ok, so how is that different from a percolator? or those espresso pots in every Italian apartment? What am I missing?

Ok, so how is that different from a percolator? or those espresso pots in every Italian apartment? What am I missing?

In a percolator is the water is heated in a confined space and forced up through a tube, where it then drips through the coffee grounds and back into the water, where it gets reheated and recirculated, thus, overheating (and burning) the brewed coffee in the process. In the vacuum system, the water is forced through the coffee grounds once, where it is mixed together. When the heat is turned off, the water vapor wants to condense back to a liquid, causing a vacuum, thus, sucking the brewed coffee back into the now cooler lower vessel.
In the espresso maker you pictured, the water in the bottom is heated up and steam is forced through the grounds between the two chambers and the brewed espresso is collected in the top chamber. Quite different from the vacuum system.

And, as Julia points out, it's wonderfully exciting to watch. At least for this wannabe scientist.

I have a pen on my desk with two small glass globes on the top. There is liquid in the globes and if you place your warm fingers on the bottom globe the liquid bubbles up to the top globe just like the water in your coffeepot. People are fascinated by it!

Ok, so how is that different from a percolator? or those espresso pots in every Italian apartment? What am I missing?

In a percolator is the water is heated in a confined space and forced up through a tube, where it then drips through the coffee grounds and back into the water, where it gets reheated and recirculated, thus, overheating (and burning) the brewed coffee in the process. In the vacuum system, the water is forced through the coffee grounds once, where it is mixed together. When the heat is turned off, the water vapor wants to condense back to a liquid, causing a vacuum, thus, sucking the brewed coffee back into the now cooler lower vessel.
In the espresso maker you pictured, the water in the bottom is heated up and steam is forced through the grounds between the two chambers and the brewed espresso is collected in the top chamber. Quite different from the vacuum system.

Yeah..what Howie said. Jacques, I have one of those Italian stove top espresso makers as well, but mine is small and, frankly, I just don't think of using it on a daily basis. As Bob pointed out, there is the fun factor which is no small thing. If something can make me smile first thing in the morning,it's a keeper!

JB

I sometimes see the vacuum coffee makers in Goodwill, Salvation Army and second hand stores, but never thought of getting one. I'll keep an eye out for one.

Fascinating, JB. I'd never heard of this method of coffee brewing before. It's like a combination of espresso and French press in its preparation. One concern I have regards its safety: we are taught in undergraduate chemistry labs to never heat a liquid inside a closed glass vessel because of the pressure buildup within that could result in an explosion sending glass shards flying at high velocities. So, is there some sort of steam vent in the upper glass globe? If not, I'd be very leery of using this apparatus on a regular basis.

Sorry for being such a wet blanket (at least I'm telling you that the coffee's corked! )
Mark Lipton

ETA: I see that black cap on the upper globe: does it act as a vent, or is it does it just blow out at high enough pressure? It's also interesting that one can vary the strength of the coffee by controlling how much of the water in the lower globe one evaporates.

Thanks for the explanation. Now I know why the coffee my mother in law used to make in her percolator always tasted burnt.

Mark, I believe the cap on the top globe does not seal. I just sits loosely on the top.

Hate to be sounding like a downer but I suspect all those vacuum coffee brewers Howie has seen at Goodwill and the Salvation Army is because after the initial fascination wears off (and I'll admit they are initially fascinating), the long wait for the coffee and the cleaning required soon puts them in the category of those other appliances that sit upon a shelf somewhere and are rarely used...or put on display because they are pretty, but again, seldom used.

Went to a local restaurant recently and they had several gorgeous and sleekly designed Italian (which you'd figure) vacuum coffemakers on display. We couldn't resist ordering coffee just to see them being used. Waiter brought everything to the table, let us watch the intricate prep and then sit and wait for the coffee.

We thought it was indeed fascinating and way cool....but it was a long wait and we got impatient about halfway through. When I want good coffee and table brewing I usually go with the French Press. Less elaborate, and less visually impressive, yes, but it gives you the touchy-feely-smelly involvement and the coffee is great.

Oh, and those metal coffee makers ubiquitous throughout Europe? They have saved many a morning for me.

Fascinating, JB. I'd never heard of this method of coffee brewing before. It's like a combination of espresso and French press in its preparation. One concern I have regards its safety: we are taught in undergraduate chemistry labs to never heat a liquid inside a closed glass vessel because of the pressure buildup within that could result in an explosion sending glass shards flying at high velocities. So, is there some sort of steam vent in the upper glass globe? If not, I'd be very leery of using this apparatus on a regular basis.

Sorry for being such a wet blanket (at least I'm telling you that the coffee's corked! )
Mark Lipton

ETA: I see that black cap on the upper globe: does it act as a vent, or is it does it just blow out at high enough pressure? It's also interesting that one can vary the strength of the coffee by controlling how much of the water in the lower globe one evaporates.

Well, Mark, once again you've misjudged..

No, really, it's perfectly safe. The upper globe is open and shaped like a big PN glass; mine didn't even come with a lid. Boiling water releases its pressure by shooting up the tube/stem. The carafe is made of "heat resistant glass", stovetop safe on med. temp. I really think you scientist types would love it and your little boy would think it was way cool, too.

JB

I sometimes see the vacuum coffee makers in Goodwill, Salvation Army and second hand stores, but never thought of getting one. I'll keep an eye out for one.

Howie, I'm not surprised; I think they were a hot item (pun intended) in the 60s-70s. I remember seeing them used in movies and wondering what kind of hourglass-shaped coffee pot they were. I "think" we paid $65 for ours, but no doubt they come in various price ranges. If you see one while you're out prowling bargains, grab it.

JB

Well, Hoke, I guess time flies when you're having fun, because I do not feel this takes any longer than any other method. Water boils at the same rate whether it's for a French press or a vacuum. I usually allow mine to perculate in the upper globe about 3 minutes. I'm surprised at the cleaning concern. The FP is, in my opinion, a bigger PITA to clean. Plus, I think the flavor of the coffee is noticeably enhanced by the vacuum method.

To each his own...you plunge and I'll vacuum!

Cheers!
JB

I have a pen on my desk with two small glass globes on the top. There is liquid in the globes and if you place your warm fingers on the bottom globe the liquid bubbles up to the top globe just like the water in your coffeepot. People are fascinated by it!

Jon, that's cool! I'm always looking for a good distraction while at work.

Julia

Well, Hoke, I guess time flies when you're having fun, because I do not feel this takes any longer than any other method. Water boils at the same rate whether it's for a French press or a vacuum. I usually allow mine to perculate in the upper globe about 3 minutes. I'm surprised at the cleaning concern. The FP is, in my opinion, a bigger PITA to clean. Plus, I think the flavor of the coffee is noticeably enhanced by the vacuum method.

To each his own...you plunge and I'll vacuum!

Cheers!
JB

Julia, I'm just impressed at meeting (albeit etherwebically) a woman who likes to vacuum!

Aw shucks..you're just sucking up to me.

JB

And now I'm getting the old brush off.

Vacpots make very tasty coffee - I don't own one but have had the coffee made by others. I might pick one up if someone would make a good electric version that wasn't too hard to clean. There was a Bodum Santos Electronic (also sold under the Starbucks label) but it was supposed to be a turkey (unreliable). And Black and Decker actually made one for awhile. But the current stove-top versions don't make me want to get out my wallet.

And now I'm getting the old brush off.

You're the one who plunged into this thread!

[Jenise]

where it gets reheated and recirculated, thus, overheating (and burning) the brewed coffee in the process.

Always attributed my early dislike of coffee to childhood tastebuds, but thinking back I'll bet this is the real reason why a lot of us grew up not liking coffee. The uncooked grounds smelled good in the can, but what came out of those percolators our parents used was a whole 'nother story.

where it gets reheated and recirculated, thus, overheating (and burning) the brewed coffee in the process.

Always attributed my early dislike of coffee to childhood tastebuds, but thinking back I'll bet this is the real reason why a lot of us grew up not liking coffee. The uncooked grounds smelled good in the can, but what came out of those percolators our parents used was a whole 'nother story.

Another factor is that preground coffee in cans back then was made from Robusta beans sourced from Brazil. Even the best of preparations will make a fairly substandard cup of coffee from Robusta beans. Although smaller roasters of Arabica coffees were around from the '60s onward, it really wasn't until the pressure applied by the success of Starbuck's that things began to change for the better nationwide.

Mark Lipton