I have the Yama Siphon for 5 years and use it nearly every day to make coffee. It's really much easier than the video. I add the grounds to the funnel before the water even boils. As the water reaches the top, it essentially seeps, so no need to wait afterward. I sometimes give it a quick stir but not really needed. The key is as the water begins to go up, the heat needs to be turned down to reduce steam. I grind my coffee very fine and never have a problem. Nice video, but the Japaneese method of adding the coffee before the water boils make a better coffee.
This is how I’ve made coffee for over 20 years. The water at top never reaches a boiling point. Sits around 195 degrees, perfect for brewing. The bubbling is water vapor moving up the spout. You don’t have to wait to put the coffee in. I start with boiling water from my electric tea kettle to speed things up.
I have this same Yama Vacuum Pot and use it daily, perfect coffee every time. 1. Heat water in a tea kettle to boiling 2. Use burr grinder set to fine 3. Filter should be stored in a glass of water in the refrigerator between uses so it should be very wet when you install it in the brew chamber 4. Assemble brew chamber with filter and silicon seal, stand up in the base 5. Put the ground coffee into the brew chamber 6. Fill the Yama glass pot with boiling water from the tea kettle 7. Plug the brew chamber into the glass pot and put back on the flame 8. Water will begin rising immediately, when the brew chamber is full set a timer for one minute - water should not be boiling violently, just a low simmer 9. When the timer goes off, turn off the flame and move the pot to an unused, cool burner 10. In about 30 seconds the coffee will start draining back into the pot, should be completely drained in 3-4 minutes, remove brew chamber, pour and enjoy
I use a medium-fine grind with the metal filter. I steep for a lot longer than any video I've seen - 3:30-4:00 min, then let it drain. I've added grinds before and after the water rises to the top. The advantage of waiting to add the grinds is that you can adjust the heat down to a fine simmer, and add the grinds once you hit that steady-state. I think I prefer adding the grinds afterwards because of that added control, and if I'm not mistaken, it does taste better, but the difference would be extremely difficult to detect. I use something like 4-5 tablespoons of coffee for a full "8 cup" pot (40 oz I think). Siphon coffee blows the lid off of anything else I've ever tried.
I'm using a siphon pot that I found on eBay that's about 75 years old. It uses a glass rod that sets down the middle of the upper pot. No rubber flap or filter and it comes out nice and clean. No grounds in my coffee.
Cool video. I had one of these on a random birthday list. But at this point, I have like five coffee makers. haha Keurig, espresso, normal, Nespresso and L'or. Also, I had a brain injury in 03 and lost my smell and all but about 8% of my vision. That being said, I can taste a bit. I love bitter coffee. If I take a drink, look out my window and see a neighbor pass out from how strong it is, that is great for me. haha I am so interested in trying one of these. The science behind it.
Aperture mug and I believe you're wearing a Black Mesa shirt as well? That alone makes this video rule. My only question is about the reserved water. Does it not make your cup watery when it goes back down into the pot? Thanks!
I need help from someone who is familiar with these vacuum pots, not try this and try that. No. My coffee is coming out way too light everytime. I've tried the Yama instructions. Too light. I've boiled the water first, then added the grinds.. Too light. I am using a rather fine grind. Do these machines prefer a more course grind?
What kind of coffee could anyone recommend for this type of coffee maker? I've just tried an Ethiopian, but it's a bit too 'apricotty' for me, I prefer the slightly more 'chocolatey' flavours. Any ideas?
this hurts to watch, I've been doing research on a siphon coffee maker to eventually buy one and this is like everything that I have read and seen what not to do. Not to mention this should be one of the most consistant brewing methods out there because if done properly you get water that is just under boiling point to go up into the brewing chamber and, then as the bottom chamber cools; soon after taking it off the heat right after most of the water goes up, you get the effect of a french press as the water is sucked through the coffee back down into the carafe
+Darkninja282 yes, I don't get the inconsistency comment. I've only used it several times so far but I find it very consistent. I put the grounds in first per the Yama instructions. In fact they say to put the whole thing together then turn on the heat but I haven't done that. I put it together after the water is boiling. Plus it is okay to turn down the flame after the water is in the top chamber.
disagree on the grind...needs to be course or you're going to get very bitter coffee. I use course on my burr grinder. I tried finer ...too bitter. Course, one minute brew.
I have the Yama Siphon for 5 years and use it nearly every day to make coffee. It's really much easier than the video. I add the grounds to the funnel before the water even boils. As the water reaches the top, it essentially seeps, so no need to wait afterward. I sometimes give it a quick stir but not really needed. The key is as the water begins to go up, the heat needs to be turned down to reduce steam. I grind my coffee very fine and never have a problem. Nice video, but the Japaneese method of adding the coffee before the water boils make a better coffee.
Thanks, good advice. I just ordered one, so I'll try it your way. Sounds reasonable. For me, easiest is usually the best.
@@jaymesguy239 and how did it come out?
This is how I’ve made coffee for over 20 years. The water at top never reaches a boiling point. Sits around 195 degrees, perfect for brewing. The bubbling is water vapor moving up the spout. You don’t have to wait to put the coffee in. I start with boiling water from my electric tea kettle to speed things up.
I have this same Yama Vacuum Pot and use it daily, perfect coffee every time. 1. Heat water in a tea kettle to boiling 2. Use burr grinder set to fine 3. Filter should be stored in a glass of water in the refrigerator between uses so it should be very wet when you install it in the brew chamber 4. Assemble brew chamber with filter and silicon seal, stand up in the base 5. Put the ground coffee into the brew chamber 6. Fill the Yama glass pot with boiling water from the tea kettle 7. Plug the brew chamber into the glass pot and put back on the flame 8. Water will begin rising immediately, when the brew chamber is full set a timer for one minute - water should not be boiling violently, just a low simmer 9. When the timer goes off, turn off the flame and move the pot to an unused, cool burner 10. In about 30 seconds the coffee will start draining back into the pot, should be completely drained in 3-4 minutes, remove brew chamber, pour and enjoy
@@Zzyzx-- what is your coffee/water ratio? Or at least tell me how much coffee you use for a full pot of coffee please.
No... there are two camps. American camps add coffee after it gets to the top. Japanese camp is put grinds in first.
Put the grinds in first to increase conistency and extraction.
I use a medium-fine grind with the metal filter. I steep for a lot longer than any video I've seen - 3:30-4:00 min, then let it drain. I've added grinds before and after the water rises to the top. The advantage of waiting to add the grinds is that you can adjust the heat down to a fine simmer, and add the grinds once you hit that steady-state. I think I prefer adding the grinds afterwards because of that added control, and if I'm not mistaken, it does taste better, but the difference would be extremely difficult to detect. I use something like 4-5 tablespoons of coffee for a full "8 cup" pot (40 oz I think). Siphon coffee blows the lid off of anything else I've ever tried.
I'm using a siphon pot that I found on eBay that's about 75 years old. It uses a glass rod that sets down the middle of the upper pot. No rubber flap or filter and it comes out nice and clean. No grounds in my coffee.
I have a Cory pot myself. I bought an extra rod off ebay and use it in my everyday Yama Vacuum instead of the filter pad. Works great!
Cool video. I had one of these on a random birthday list. But at this point, I have like five coffee makers. haha Keurig, espresso, normal, Nespresso and L'or. Also, I had a brain injury in 03 and lost my smell and all but about 8% of my vision. That being said, I can taste a bit. I love bitter coffee. If I take a drink, look out my window and see a neighbor pass out from how strong it is, that is great for me. haha I am so interested in trying one of these. The science behind it.
This type of coffee is life changing!! I look forward to making coffee now
Aperture mug and I believe you're wearing a Black Mesa shirt as well? That alone makes this video rule. My only question is about the reserved water. Does it not make your cup watery when it goes back down into the pot? Thanks!
I need help from someone who is familiar with these vacuum pots, not try this and try that. No. My coffee is coming out way too light everytime. I've tried the Yama instructions. Too light. I've boiled the water first, then added the grinds.. Too light. I am using a rather fine grind. Do these machines prefer a more course grind?
Great walkthrough as usual...
I cringed when he added the grounds to the top of the water... no wonder he thinks it’s ‘inconsistent’
This seems wrong. What's the point of adding the grounds to the top? You might as well do the pourover.
What kind of coffee could anyone recommend for this type of coffee maker? I've just tried an Ethiopian, but it's a bit too 'apricotty' for me, I prefer the slightly more 'chocolatey' flavours. Any ideas?
Costa Rican Tarrazu is my go-to (not just for siphon brewing)
hi what is the size of the pot ?
the color of that water before adding coffee tells me all I need to know
Have to put coffee in first
this hurts to watch, I've been doing research on a siphon coffee maker to eventually buy one and this is like everything that I have read and seen what not to do. Not to mention this should be one of the most consistant brewing methods out there because if done properly you get water that is just under boiling point to go up into the brewing chamber and, then as the bottom chamber cools; soon after taking it off the heat right after most of the water goes up, you get the effect of a french press as the water is sucked through the coffee back down into the carafe
kuthedk LifeCraft i agree i have seen them used by baristas he is doing it absolutely horribly wrong no wonder why its inconstant this guy is a joke.
+Darkninja282 yes, I don't get the inconsistency comment. I've only used it several times so far but I find it very consistent. I put the grounds in first per the Yama instructions. In fact they say to put the whole thing together then turn on the heat but I haven't done that. I put it together after the water is boiling. Plus it is okay to turn down the flame after the water is in the top chamber.
I have that same mug!
Who is playing piano?
THe idea is basically draw times back down will tell you.... Basically should take about 1 minute to get the coffee back down.
disagree on the grind...needs to be course or you're going to get very bitter coffee.
I use course on my burr grinder. I tried finer ...too bitter. Course, one minute brew.
it seems as though you, out someone you know is a portal fan.
why is everyone shitting on this guy? i think hes doing a fine job...so what if he makes a mistake.
wow that history... future commentuers what happens
no hate i no its not a word
Wow. That’s a high maintenance cup of coffee lol
The old metal percolator does all this without the mess.
Percolator Boils the coffee and ruins it, this is a one pass method. Much better.
The metal percolator destroys coffee by adding too much heat. It makes coffee taste like industrial sealant.
@@ThunderBroomPilot yes he is an iodic nut that never responded.
Temp in vacuum pot never goes beyond 195 degrees. Perfect for brewing!
Completely wrong
what is wrong with you? geeez.. angry much?