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Swanky Siphon and Butane Burner
* Image is a representation. Actual product may vary based on model, size, and options selected.
$85.00
Overview
The Yama Siphon (or Syphon) Brewer is a modern reincarnation of an old coffee brewer design, bringing back an elegant brewing process with outstanding results. Simply pour water into the bottom glass, insert the top chamber so it is nice and snug, and heat it over the included butane burner until it slowly begins to boil. If it is heating too fast and boiling rapidly, adjust the heat source to ensure a slower boil. At this point, the water will rise into the upper glass and saturate the waiting grounds. Some even recommend to wait until about 1/2 - 3/4 of the water has risen to the upper glass to dump the grounds into the top glass. Once every last drop of flavor has been extracted from the ground beans (will take approximately 2 minutes depending upon desired strength), remove the flame and the condensation in the bottom bowl will create a vacuum and will draw the coffee down through the tube (and filter) into the lower glass. To serve, remove the upper glass and use the built in handle to pour a fantastic cup of coffee.
Details:
- The Siphon (or vacuum pot) brewing method is extremely hands-on, allowing a high degree of control over the brewing process. Simply remove the heat source when you want the brew to be complete!
- In this bundle you will receive the complete vacuum pot set, including a butane burner for precise control over the heat source.
- Vacuum pot set includes upper and lower glass brewing chambers, lid, stand, coffee spoon, cloth filter, and filter holder.
- The Tabletop Siphon comes in two sizes: 3 Cup (360 mL or 12 oz) and 5 Cup (600 mL or 20 oz). Select your size by selecting "Click Available Options" above.
For more information on the Siphon check out our Siphon Review.
For detailed brewing instructions check out our Prima Coffee Siphon Brewing Guide.
Brand
Yama has specialized in hand-blown glass coffee brewers and tea equipment since 1978. Yama is most well-known for it's Siphon Vacuum Brewers and Cold Coffee Brewers. The Siphon Brewer utilizes a heat source to boil the water and push it into an upper brewing chamber, then sucks the coffee down through a cloth filter back into the bottom chamber. The Siphon is the most visually captivating and hands on way of making coffee, sure to entertain guests and produce one of the cleanest cups of coffee you've ever had. Similarly to the Siphon Brewer, the Yama Cold Coffee Brewer looks more like science lab equipment than a coffee brewer. The Cold Brewer uses a slow dripping process to brew a strong concentrate of coffee normally served over ice.
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When it comes to serving freshly brewed coffee in a commercial setting, one key dilemma has continually arisen. How can a commercial, high volume coffee shop make quick, fresh coffee without sacrificing quality? The solution has been either (1) to slightly sacrifice quality by making a large amount of drip coffee every hour or so, or (2) to preserve quality but to slow down production and possibly lose a potential profit with single-cup brewing (V60, Chemex, French Press, etc.). The brewing process that the Bunn Trifecta is built upon could be the answer to this significant dilemma.
The Trifecta has been anxiously awaited by the coffee community since Starbucks bought the rights to the Clover brewing system and took it off the market. At a fraction of the price of the Clover, the Trifecta could be the next-generation coffee system. The process is incredibly simple and efficient without sacrificing quality. It can be compared to a Syphon Brewer in its use of total immersion, constant temperature, and agitation of the grounds.
First, the hot water completely saturates the freshly ground beans resulting in a French Press like immersion. This takes advantage of the total extraction of beans that can only take place in full immersion brewing systems.
Second, Air is injected into the pressurized chamber which agitates the grounds. This further enhances extraction by exciting the grounds and water as they interact with each other.
Third, at just the right time (before over-extraction can take place), the pressurized air presses the coffee through a metal filter into the waiting cup. Similar to the Aeropress, this added pressure further enhances the extraction process and ensures a full-bodied flavor in the coffee. To read a full, hands-on review of the Bunn Trifecta by our coffee team, click here: Bunn Trifecta First Impression.
