The vacuum pot
This method is the most time consuming but the results are amazing. Every step is laboratory science yet every action is drenched in sensory splendor. There
are many among the nerdiest and foodiest of afficiondos who believe, at their very core of existence, that 'VacPot' coffee is far and away the best.
Firstly, use freshly roasted, just ground (coarse) coffee. For this tutorial, we will be using a 8oz. Yama "Classic".
1. Drop the filter into top chamber and pull the beaded metal cord down and hooking it on the bottom of the siphon tube.
2. Add hot, fresh water to the bottom chamber's fill line, about 3/4 to the top (+/-).
3. Add the coffee (2 heaping tablespoons) to the top chamber, atop the filter.
4. Carefully insert the siphon tube, attached to top chamber, into the bottom chamber; ensure a good seal with the rubber stopper.
5. Add high heat. We use a small butane burner because it's so easy to control the flame.
6. Water will begin moving to the top...a few stirs will help create a consistent slurry.
7. Turn the heat down 25% (+/-) and stir some more. The idea is to have just enough heat to keep the water up top...not boiling, just brewing.
8. The brewing time will take about 80 seconds (+/-).
9. Remove heat source. The vacuum process begins pulling the brewed coffee back to the bottom chamber, through the filter.
10. You'll hear some gurgling and sucking sounds as air passes through the remaining grounds...your brew is now done.
11. Remove the top chamber. Voila!
note: Every 'VacPot' is different in terms of quantity, time and heat applied. But, if you are into this method, you'll figure out what's best for your machine
and palate...which is a part and parcel of the fun.
