Comandante C40 MK4
Premium German-made manual grinder with high-nitrogen steel burrs.
The benchmark hand grinder for pour-over; excellent grind uniformity and built to last.
How to use a vacuum (siphon) coffee maker
A vacuum brewer (also called a siphon or syphon) has two chambers. Heating the lower chamber forces water up into the upper one, where it mixes with the coffee. Remove the heat and the cooling lower chamber creates a partial vacuum that pulls the brewed coffee back down through the filter.
It brews at a high, stable temperature by full immersion and filters cleanly, so the cup is both full-flavoured and very clear. It needs your attention throughout — this is not a leave-it-alone brewer.
- Ratio
- 60–70 g per litre
- Grind
- Medium
- Brew time
- 1–2 minutes in the top chamber
Step by step
- 1
Fit and wet the filter
Fit the cloth, paper or metal filter in the upper chamber and hook its chain under the tube. Rinse a cloth filter in hot water first — cloth filters must also be stored wet or frozen, never dry.
- 2
Add hot water to the lower bulb
Pre-heating the water in a kettle shortens the brew and reduces the time the glass spends over a flame. Add the measured water to the lower chamber and dry the outside of the glass.
- 3
Heat until the water rises
Set the burner or heater under the lower chamber. As pressure builds, the water climbs into the upper chamber. Seat the upper chamber firmly so the seal holds.
Vapour pressure has pushed the water into the upper chambers. - 4
Add the coffee and stir
Once nearly all the water is up, add the medium-ground coffee and stir gently to wet it all. As a starting point use 60 g of coffee per litre of water (about 15 g of coffee to 250 ml) — the ratio range published by the Specialty Coffee Association for filter coffee — then adjust to taste.
- 5
Brew for one to two minutes
Keep just enough heat to hold the water up. Give a second gentle stir near the end so the bed is evenly extracted.
- 6
Remove the heat and let it draw down
Take the burner away. As the lower chamber cools, the vacuum pulls the coffee down through the filter in 30–60 seconds. A flat, even bed of grounds left in the top is a sign of an even extraction.
- 7
Lift off and serve
Rock the upper chamber gently to release it, rest it in its stand or a bowl, and pour. Wash and dry the glassware before it cools fully.
Tips
- Never heat a dry lower chamber, and never put a hot glass bulb on a cold, wet surface — thermal shock cracks glass.
- If the draw-down is very slow, the grind is too fine or the filter needs cleaning.
- Cloth filters need rinsing thoroughly without detergent and keeping in water in the fridge between uses.
What you need
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Coffee Scale with Timer
Digital scale with 0.1 g precision and an integrated brew timer.
Lets you follow roaster recipes exactly and repeat a great cup.
Fellow Stagg EKG
Electric gooseneck kettle with variable temperature control.
Precise temperature control and a counterbalanced handle; a favourite among specialty brewers.
See the full list on our coffee gear page, and buy beans direct from UK specialty roasters.