 Okay, I like to try new things,
but this? I mean, this concept
is nothing new, and it seems
like a giant leap backwards.
Where's the electronic gizmo and
gadgetry? And what's so good
about brewing downside up rather
than up side down? It appears
at first blush that this is a
big waste of my time. But this
functional piece of art is
becoming such the fad, that I
figured there had to be more to
it. So, I dove in.
And I'm glad i did! First, then let me explain
how it works.
Heat.
The heat source for a vacuum
brewer is either electrical,
stovetop, or flame (or electric
range).
Construction.
A globe sits on the heat source
and attaches to another globe
via a tube. A filter
(normally reusable) sits in or on
the top globe's bottom opening.
Each model includes a handle
which is in some fashion
connected to the bottom globe,
some include a heating pad (or
strategically placed candle),
while others also include a
structure which holds the top
globe after it is removed.
Pressure.
As the water-filled bottom
globe heats up (depending on
size, about five minutes), steam
forms, and the pressure from the
expanding air pushes steam
through the tube into the top
globe, where slightly coarse to
drip grind coffee sits on a
filter.
Vacuum.
Once the heat source is
removed from the bottom globe,
the air contracts back, and a
vacuum is formed. This vacuum
in the bottom globe forces the
water (now coffee) from the top
globe back into the bottom
globe.
Fini.
And that's it. Many units
come with a lid for the top of
the bottom globe. Caution:
contents hot!
Ads/Disads
The disadvantages are, I
think, plain to see.
First, using this device, while
not terribly difficult, has a
precarious place on the learning
curve. The globes are
often difficult to handle, and
finding a place to put the top
globe with a tube protruding
from its bottom isn't convenient. There are no
thermal options here! That's
not such a problem for some
folks, and true connoisseurs
won't have their coffee sit for
hours. Another issue
with the original rustic pots is
that they are not for the
on-the-go crowd; there is no
timer. A timed-on is standard
with even super-store brand
coffee makers. Finally,
many of these units that are
priced under $100.00 do not have
a very good vacuum system. So,
a little water may still remain at the
bottom of the bottom globe
immediately after the heating
element shuts off and the coffee
starts streaming back in; the
consequence can be noticeably
weak coffee.
The advantages are just as
numerous. First, the unit is a
functional bit of art, and
aesthetic appeal goes a long way
in the world of over-processed
plastic material goods. Second,
none of the water comes into
contact with metal parts, which
means that taste alteration by
steel, brass, or any other
metallic substance is not an
issue. Also, with good
vacuum units, the taste can be
quite exquisite. Bitterness is
a non-issue and maximal oil
extraction occurs in every
brew. You don't run the risk of
briny or tart coffee that can be
a problem with some cheaper
electronic models.
Finally, there are now electric
models available which adds
significant convenience.
Overall, it turns out that I
like this hour glass of a coffee
maker. If I had to choose
between a top of the line vacuum
brewer and a top of the line
French press, I'd take the
vacuum brewer, because I'd
rather the flawless laws of
nature get my cup just right
than my clumsy hands and
internal clock. |
