The Siphon Coffee Maker: the finest vacuum coffee

The Siphon Coffee Maker: the finest vacuum coffee

Many names are used for coffee that is made with a siphon: It is called “vacuum coffee”, “siphon coffee”, “vacpots”, “percolator” and “sintrax”. The invention of this preparation method with an inner cylinder, which is also called “percolation”, is attributed to the Parisian tinsmith Laurens. The word “percolation” is derived from the Latin verb “percolare”, which translates as “sift through, let seep through”. The device itself, the coffee percolator, was invented by Sir Benjamin Thompson between the years 1810 and 1814.

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The further course of the siphon coffee maker

In 1819 Laurens developed the first coffee pot in which the water was heated on the stove and then rose up in an inner cylinder. This principle found many imitators. There were also experiments with closed systems, so-called ” vapor pressure percolators “. Since, for example, the filter method is not so common in America, just like in the Netherlands and England, coffee is still more often prepared according to the percolation principle. In Germany, on the other hand, the percolator has almost been forgotten, but some large coffee machines still work according to this principle.

The devices, which were designed for domestic use, were mostly made of metal, simple versions made of aluminum, others made of silver-plated or chrome-plated brass. However, since the coffee easily took on the metal taste, some manufacturers switched to making these coffee makers entirely from porcelain or at least partially from glass. An insert made of heat-resistant glass was first developed in Jena around 1890. At the beginning of the 20th century, a small success story for this type of coffee preparation began with the “ Sintrax ” coffee machine from the “ Schott ” company, which is still active worldwide today. In addition, the company “ Rosenthal“Produced such coffee machines in the 1930s. The devices with the name “ Aromator ” from the porcelain factory “ Neuer ” are also common.

In Germany, the variant of this type of coffee preparation has been a bit forgotten by the general public (but not by coffee lovers!). The manufacturers of the Siphon coffee makers very often come from China and Japan.

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The structure of the siphon coffee maker

The percolator is basically just a jug with an extraordinary interior. The water in the jug is heated either by an external heat source or by a built-in heater. This creates pressure in this vessel, which presses the water through a so-called ” riser pipe ” from bottom to top. In the upper third of the riser there is a round metal filter into which the ground coffee is poured. The water emerging from the riser pipe now drips onto the coffee powder via a water distributor. Without pressure, it runs back down into the jug, where it mixes again with the water. The longer the percolator circulates, the more intense the extraction becomes. This process is only stopped once the coffee has reached the desired strength.

Step by step: How exactly does the siphon coffee maker work?

The principle of vacuum is used in the brewing method.

  • The water is heated in a glass vessel, for example with a spirit or gas flame. As the temperature rises, the proportion in the air decreases and this creates overpressure.
  • filter made of paper or fabric is placed in another glass vessel, covered with fresh coffee grounds and then placed on the lower one.
  • The water vapor generated below now rises through a thin glass tube, often also called a cylinder, and condenses there.
  • This mixes with the coffee. After stirring, the heat source is removed.
  • This reduces the volume of the hot air and the negative pressure sucks the water down. The coffee is then filtered.

The advantage of this type of preparation is, among other things, the correct water temperature. Over-extraction is also avoided. (The coffee professional always speaks of “over- extraction ” when too many substances are dissolved from the coffee. The result is an extreme taste intensity, and the coffee contains substances that should not have been dissolved in this amount.) As a result of the production with the Siphon coffee maker, you get an excellent coffee with a particularly clear and full-bodied taste.

The siphon models from “Hario”

A little company history

The company ” Hario ” has also made a good name for itself in the world of coffee. This is by no means a matter of course, because this is a manufacturer from Japan. Europeans often do not associate coffee with this land of the rising sun, but rather tea, as the famous “tea ceremony” would suggest. However, times have long since changed, as coffee has now become a popular drink there. Hario has been producing since 1921 including tastefully designed and elegant carafes made of ceramic and glass. Since the 1950s, the company has also been very successful in developing innovative products for everything to do with coffee preparation. All devices are characterized by the perfect combination of the highest quality, optimal functionality and exceptional design at an attractive price.

The Hario models

Scent, warmth, dynamite, aroma : If you prepare your coffee with the help of a Hario siphon, you will experience a real feast for the senses. True to the company’s philosophy, the brewing process unfolds into a true ceremony that guarantees real enjoyment right from the point of preparation. It is Hario’s declared goal that not only drinking coffee itself, but also making this hot beverage is a pleasure. The grind should have a medium grind that is reminiscent of the structure of fine grains of sand. When made in all siphons of this brand, coffee as a drink has a strong body with at the same time unmistakable clarity. Regardless of whether you want to produce smaller quantities or need large quantities: all Hario coffee siphons are each a real highlight, where you can precisely determine the brewing process step by step.

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With the siphon coffee maker you get excellent coffee.

  • The device itself was invented by Sir Benjamin Thompson between 1810 and 1814
  • In 1819, the Parisian tinsmith Laurens developed the first coffee pot in which the water was heated on the stove and then rose up in an inner cylinder
  • The advantages of preparation with a siphon device are especially the correct water temperature, the avoidance of over-extraction and the excellent, full-bodied taste intensity.
  • The siphon models from the Japanese company ” Hario ” are extremely functional and score points with an innovative and imaginative design at an excellent price.