When we make coffee at home, we have plenty of brewing devices to
choose from: French press, Chemex, pourover, Aeropress, vac-pot, etc.
Each method is capable of producing a great cup of coffee, but each
has a slightly different way of translating the coffee into the cup.
One of the most compelling methods of making coffee is the Cona vac-pot
The vac-pot, or siphon, brewer actually predates the French press; it
was invented around 1830 while the French press surfaced about twenty
years later. Over the last 180 years, the basic concept of the vac-pot
has stayed the same: as water is heated in the bottom chamber, vapor
pressure forces the water up the siphon tube into the top chamber,
where ground coffee is added. As long as heat is applied to the bottom
chamber, the coffee continues to extract in the top. Once the heat is
removed, the drop in temperature in the bottom globe creates a vacuum,
and the brewed coffee is sucked through the filter, from top to
bottom. There is something of a science-fair flair to the process, so
the vac-pot is especially entertaining with company.
What is particularly great about the Cona is the filter rod. Unlike
other siphons which use cloth or metal filters, the Cona uses an
etched glass rod that prevents coffee grounds from entering the bottom
chamber; only glass and water are in contact with the coffee during
the brew. This filtration method creates a very silky cup, and that in
combination with the cleanliness and clarity of a siphon brew yields a
nuanced, well rounded cup.
Our Cona brewers are made in England and include a spirit lamp heat
source and an elegant stand for serving.