The making of a siphon bar coffee

I was a little freaked by the way the guy making it kept playing with the carafe, sticking his nose in it and such. Vacuum coffee is far better than the typical American-style automatic drip. I do second the aforementioned Aeropress, however I wouldn't put it above the vacpot; assuming you know how to use one properly.

Obvious troll is obvious, it's a shame that you're just so bad, at life.

This was discovered, accidentally, by early alchemists in an effort to transmute coffee into gold. While failing metallurgically it succeeded percolatorically, much to the enjoyment of future generations of caffeine connoisseurs.( Ok, none of that is true, and I am certain there are some English majors out there clawing their eyes out over some of the spelling. Sorry about that.)

Ahh humans! You blather on and on, and none of you know what you are talking about.

This is just glorified "vacuum" brewing that has been around for a long time. It's not the worst way to make coffee, but neither is it the best. The brew made this way tastes good, but not great. The problem is that the brewing time is too long. Anything over about 30 seconds or so starts to extract the acidic portion of the coffee.

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I don' t understand the exact chemistry, but I do know that since I started drinking coffee only made two ways: with an Aeropress, or with a "real" espresso machine, I no longer have ulcer issues. (Do I need to describe the exact physical symptoms? :eek:)

ignorant fools..

This isn't a new "fancy" way of making coffee. Siphon brewing has been around for years. It's just not that popular in the U.S.

All this is is a Mr. Coffee with the heat source outside the machine. This is about the need to put on a show to justify the prices. Starbucks might get a little silly with the ostentatious Italian terminology but, other than that, they got it exactly right - good beans, good water, clean equipment.