Bodum Santos Pebo Stove-Top 1L/8-Cup Vacuum Coffee Maker $27.27-$28.82 Delivered @ COTD

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  pinoy on 02/09/2013 - 13:40

  This concept makes me wanna stick to International Roast. So much process and waiting for cups of coffee. Plus cleaning it looks a tad complex and fragile.

  • 

    baybeans on 02/09/2013 - 15:59

    +1

    the process is siphon - it is complex and fragile - think of it as a bit of table theater for the inner geek in you.

    Siphons are romantic.
    internatonal roast is Miley.

    • 

      pinoy on 02/09/2013 - 17:26

      hehehe. I'm an excoffee addict btw (mild heart palpitations :( ).. about the International Roast…. just a joke..:) although if you put some condense milk it kinda taste like vietnamese coffee.

      Mixing an "inner geek in you" + "Siphons are romantic" = Stick a big straw & it kinda looks like a complex funky table top BONG.

  • 

    baybeans on 02/09/2013 - 16:32

    +1

    A pro-tip on grinding for Siphon - grind to medium fine, so not as fine as domestic espresso machine, but finer than plunger. You're also looking for a uniform grind if you can, so try to avoid blade-chopper grinders (the grinding part looks like helicopter blades). Preground coffee is not as good as grind on demand for freshness, but buying preground (from a roaster) ensures you will get consistent grind quality, ground for your application if you ask for it.

    • 

      miumiusan on 02/09/2013 - 16:59

      +1

      Thanks for the tip :)

  • 

    baybeans on 03/09/2013 - 13:25

    Here is a short video I made today on preparing Siphon coffee if you are interested to see one in action;
    http://www.baybeans.com.au/how-to-use-a-coffee-siphon.html

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  thierryhenry on 02/09/2013 - 13:58

  Can anyone comment on how the coffee compares to plunger coffee? I'm quite curious to try..

  • 

    Krisjohn on 02/09/2013 - 14:13

    +1

    Imagine the perfect French press coffee, filtered again.

    One of these is my main way of making coffee, but it does take about 30 mins from start to finish.

    • 

      tonester on 02/09/2013 - 14:22

      30mins? tip: pre-boil water in kettle then pour into flask on stove :)

    • 

      Snibbo on 02/09/2013 - 16:20

      My main method too. Using pre-boiled water it takes me around five minutes. I grind the beans while the water is boiling in the kettle.

      The coffee flavour is great. I just bought another one, in case of accidental breakage.

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  atlas on 02/09/2013 - 14:46

  How do these compare to the Bialetti (and similar brands) that are made of aluminium or stainless steel? Same method right?

  • 

    tonester on 03/09/2013 - 11:42

    no, with stovetop espresso, water is pressure-pushed/forced through the ground coffee,
    here, water is vacuum/gravity-sucked/pulled through it, resulting in cleaner, purer, more natural coffee due to the gentler method
    hence, espresso has a stronger flavour, syphon more subtle