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So many seem surprised at this system. (Note comments) I am 70 and do love the coffee from Bodum Pebo. I can remember my mother always had one. Hers was not glass, and I think it was electric. Just commenting that this has been around for ever. Good things stay and stay.
@@gosman949 The vacuum pots most people used back in the day were electric and similar to percolators. Much easier to use than this is. I'm not sure why the vacuum pots sold today are so much more complicated. For the show I guess.
@@ss-nc2dy Pretty much. It's a novelty coffee maker, something to wow the people who're going to drink the coffee. You can make a decent amount of coffee in it, I'll give it that, and it doesn't take that much effort, but pretty complicated for certain. If I'm going to go to this length for ease of use, I'll just go automatic or moka pot, if I'm going to go novel, I'm going to go a siphon, and if I was a good tasting coffee, I'm just going to go Chemex Pour over. These are just interesting alternative coffee makers.
@@gosman949 cant speak for danny, but i remember that same machine from my childhoodnot sure about the brand though, same parts, same methods id have to scavenge old family photos to see if i have a photo of it
Bodum purchased the patent and design from Santos who was the original maker of this product, I believe back in the 60's. You can also get it with a stand and spirit/gas burner beneath it. I can't help smiling each time I make some good coffee in it and amaze my friends..
I just received my Yama glass siphon set in the mail (it's a lot like the Bodum Pebo, only it comes with a cloth filter) and I'm already a fan. It was much easier to use than I thought. Note: use less water than they recommend; just use the same amount of water and coffee you would for your regular pour over coffee (or perhaps just a bit more, say twenty or so grams) and don't grind the coffee too coarse. I used a 'medium' grind that was closer to the 'fine' range (the same one I use for my Hario V60) and it was perfect. When the water has more or less risen to the top chamber, lower the heat to minimum and let it steep for about sixty seconds, THEN remove from the heat completely. It will start pouring down shortly. And I also advise that you heat the water before you start in a separate kettle to speed up the process. And use 'medium' heat for the brewing, not 'high', or the glass may break. Don't forget to use a metal coil on the electric element before you set the coffee maker on the stove, if that's what you're using. Good luck and Happy Brewing!
I've had two Pebos. Both broke prematurely and the design of the seal between the chambers is prone to leaking which causes it to stall. The Yama 40 oz stovetop is far superior. I'm surprised you don't carry it.
originally it is a distilling unit then over the years coffee was accidentally put in the top jug, respectively if going to brew, put the top jug to a separate jug to be leased when finished before the brew comes out, to be in a clean jug for a pure coffee with h20, rather than back into the bottom jug where the impurities of the distilled water should be remaining after the brewing distilling process reproachably. thank you!
Hey Gail, what kind of filter that bodum vaccum has? I have Hario TC3 and it using cloth filter.. and no matter i change the parameter (temp, coffee-water ratio) it always taste bitter.. then i bought the chinese version of vaccum brewer, i guess it's Hario replica and it's also 3 cups like TCA 3, surprisingly it taste sweet.. I don't know what's wrong with my Hario.. I like the taste of vaccum brewer.. and curius about that beautiful Bodum like on your vid :D
Ray Leonard Judijanto Is the filter clean? I've noticed that cloth filters get dirty quick if not stored properly. I've gone to using paper filters or a mesh screen. Makes a world of difference. Paper is going to give it a cleaner flavor, while the mesh allows for more oils to come through.
Ray Leonard Judijanto Doesn't really use a filter. There's a little plastic disk with radial grooves that narrow as it gets to the center/drain. The coffee granules get trapped in the grooves and then it self filters.
+Ray Leonard Judijanto I have two Hario siphon systems. I started using paper filter because cloth filter eventually has residual taste no matter how it cleans. You can search "mn filter for hario siphon" on Amazon.
Thank you. Looking into to explore. Use drip coffee maker for the company, French Press for myself. Parents had a vacuum pot, and stovetop percolator (oh ick now), before I was old enough to drink coffee.
We just got one of these. Sadly the valve between the top syphon and the bottom base is constantly leaking. Steam spews out the side no matter how we push, tighten the two parts. It works but we have to put the gas stove on HIGH so that the water boils violently with lots of big bubbles to overcome the leak on the side. Doesn't seem right. Don't know if anyone else has this problem.
Hey Gail, AFAIK, there is both paper and cloth filters for the syphon (at least the one by Hario). How would you compare the flavor of the paper/cloth filtered syphon to a pour over with a corresponding filter?
It looks like none of the coffee oils are being filtered. Wouldn't the coffee taste the same as the coffee made with a pour-over fine mesh cone filter?
You need to heat up the lower pot to a certain temp (190-202) depending on your heat source THEN put the upper chamber on, otherwise your temp is way to low (the water rises too early). I'd also recommend stirring the coffee during extraction. ;) I have Yama pots, drilled a hole through the top lid to put a digital thermometer in it, and I use a Cory glass filter rod.
I would like to share a different procedure for making coffee with this type of maker. I've made coffee with these since the mid 80's, and learned this method from books on the subject. Use the measurement ratio of 1 level scoop to every 6 oz. of water. Following the rule that the longer the water and coffee are together the coarser the grind should be, I use a very slightly coarser grind that a drip grind. Do not use a fine grind because you can stop up the filter and you'll have a vacuum lock. When all of the water fills the upper chamber, there will be some initial bubbling (the first 'boil') then it'll settle down. Keep the heat on until it begins a second boil. Here you have some leeway as to how long you wait until you remove it from the heat. I normally wait until the boil is just getting to the edge of becoming vigorous. At this point the water will be at about 190 degrees. I know this because I've measured it many times(at sea level). Wait until the vacuum in the bottom chamber is refilled with the coffee then pour. Enjoy.
It would be helpful to clarify scoop size instead of just saying 6. You could've said there are 2 tablespoons in a 10gram coffee scooper since Bodum will sometimes put a 7-gram scooper in their packaging.
I remember my mom making coffee in a vacuum pot like this in the 1940's and 50's. The only difference I noticed was that her pot had a solid glass tube, flared in the middle, in the upper container instead of the plug with a spring, but worked the same way. (Is this an improvement to that "technology"?) I guess the more things change, the more they stay the same.
one4mrDj Hon gör fel. man ska koka upp vattnet till överdelen och minska värmen tills vattnet inte kokar men trycket är stort nog för att vattnet håller på ovansidan, därefter häller du i kaffet och rör om. När de har suttit i 2 minuter så tar du bort från värmen.
Seattle Coffee Gear Does it still include the plastic stand for the upper chamber when removed from the base? Seems like they may have removed it to reduce package size and prevent breakage as it wasn't the most stable stand.
I have a Hario Syphon at home. And there are multiple methods to making it. The American method uses cold water and no stirring - which the video used - whereas the Japanese method - which I use - uses boiling water straight away and has a bloom period with a stir part way through. Syphons are so cool!
I tend to use the Japanese method of pre-boiling, because then the water's hotter when it hits the coffee. That being said, I've never tried the two methods side-by-side. Gonna need to get both my Harios set up someday to do a taste test.
I've only had this maker work once or twice and ruined some really good coffee. It's basically just sat on my counter for years now. My daily dripper, Bonavita, finally died after years of faithful service so I pulled the Pebo back into service. Still doesn't work. I'm guessing you can't get a proper seal on it to get a good vacuum. If you get this, be ready with a carafe and a filter because you're going to be doing a pour-over with it.
The vacuum required to suck the liquid down to the bottom is made when you heat the water; the air heats and expands the molecules of air. The longer you apply heat to the bottom the thinner the air in the bottom becomes. You can never [reasonably] boil it dry [the bead chain on the bottom stops the class from shattering too]; but if you do not build enough of a vacuum it won't work. Like press coffee you let the coffee steep 4 minutes so Smaller grind sizes can clog the sieve also stopping the process.
Alexander Kruszewski Moka is stovetop espresso. Both the higher temperature and the use of steam pressure makes a more bitter (in my opinion) and more robust espresso shot. A siphon generally makes a really smooth cup of coffee, not espresso. No pressure and a nearly flatline temperature--which will vary depending on the pressure of the atmosphere.
It's a bit harder to clean and it's fragile. But we have made coffee with these in my family since the early 1970s. Much, much better taste than filter coffee or a metal vacuum brewer.
Thanks just literally dusted off my Bodum vacuum. Its certainly a strange bird. I see on a Boodum official video them recommending, adding coffee AFTER the water has risen. In your review you state the coffee brews at about 200 degrees. We'll mine brewed at like 150 shows my accurate thermometer. That's far lower than any brew recommendations I know of. Ambient temp in my kitch was 68. I started with cold (prob very cold as it is winter) H2O. You can just keep it "percolating" until the water up top reaches the 200s but then I got a long brew time. A "cheat" put near boiling in the base to start. Then it "vacuums" up very quickly. There must be a sweet spot of initial water temp and BTUs of your cook-top. Someone out there must have the physics. I'll keep fiddling with it, You basically get several cups of french press brewing in the vacuum method (similar grit depending on grind) , with more show and less control.
i go through glass carafes. Constantly break them when Im half asleep making coffee in the morning. Not a problem, goodwill has cheap replacements. I'm afraid I would break this in a week and it looks like a pain to clean. Because it has no filter, the coffee retains its oil. Not the most healthy.
I've never tried coffee. I've also heard of people drinking it steaming hot. Hot and black they say. Looks like too much work. I would like to see it cooked on a regular boiler again.
For goodness sake dont follow this video. She/he? put the pot directly on the burner. The pots are likely tempered soda ash glass, which can barely handle the temperature. More expensive pots may use a borosilicate glass(think lab glassware or pre 60s pyrex) . Put the glass pot in a metal pot or saucepan when heating it. I prefer using aluminasilicate glass when i need to heat acids and other chemicals too reactive for a metal pot. Unfortunately there's not much of it made anymore. Pyrex used to make it in their flameware product line from the 30s through 70s, vintage pieces can still be found cheaper than modern pyrex on ebay. Flameware claimed you can go from the oven right onto a stove burner then on a table, they tend to break when cooling down. I watched this video imagining someone at home on their smoothtop stove having the pot bustall that water or coffee hitting that hot ceramic of their cooktop... Then it too will shatter or crack
Nah. She didn't use the included stand for the upper chamber. I've had a Bodum Pebo for 7 years and never had any problems with it. Of course, one needs to be careful when washing the upper chamber (really easy to clean - a paper towel practically clears out all the grounds) and the carafe, but no more care than washing a Mr. Coffee glass carafe.
It kills me when I see Gail using such a cheap thermometer. Buy a Thermopen! I'd fast and accurate. I don't believe any temps she reads with the thermometer she uses..
![How Good is Syphon Coffee? [Easy Brew Recipe]](http://i.ytimg.com/vi/UHbUJEC_fnI/mqdefault.jpg)
I love the way they presented it, very professional and the light hearted fun was a good chuckle! Very gentle voice :)
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You guys should do a head-to-head of the Bodum and a Hario vacuum coffee maker. See if there are flavor differences between the filter systems...
So many seem surprised at this system. (Note comments) I am 70 and do love the coffee from Bodum Pebo. I can remember my mother always had one. Hers was not glass, and I think it was electric. Just commenting that this has been around for ever. Good things stay and stay.
Danny King yes I believe it’s been around since the 19th century but it was a variation I believe
She probably had a percolator!
@@gosman949 The vacuum pots most people used back in the day were electric and similar to percolators. Much easier to use than this is. I'm not sure why the vacuum pots sold today are so much more complicated. For the show I guess.
@@ss-nc2dy Pretty much. It's a novelty coffee maker, something to wow the people who're going to drink the coffee. You can make a decent amount of coffee in it, I'll give it that, and it doesn't take that much effort, but pretty complicated for certain. If I'm going to go to this length for ease of use, I'll just go automatic or moka pot, if I'm going to go novel, I'm going to go a siphon, and if I was a good tasting coffee, I'm just going to go Chemex Pour over. These are just interesting alternative coffee makers.
@@gosman949 cant speak for danny, but i remember that same machine from my childhoodnot sure about the brand though, same parts, same methods id have to scavenge old family photos to see if i have a photo of it
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Bodum purchased the patent and design from Santos who was the original maker of this product, I believe back in the 60's.
You can also get it with a stand and spirit/gas burner beneath it. I can't help smiling each time I make some good coffee in it and amaze my friends..
I just received my Yama glass siphon set in the mail (it's a lot like the Bodum Pebo, only it comes with a cloth filter) and I'm already a fan. It was much easier to use than I thought. Note: use less water than they recommend; just use the same amount of water and coffee you would for your regular pour over coffee (or perhaps just a bit more, say twenty or so grams) and don't grind the coffee too coarse. I used a 'medium' grind that was closer to the 'fine' range (the same one I use for my Hario V60) and it was perfect. When the water has more or less risen to the top chamber, lower the heat to minimum and let it steep for about sixty seconds, THEN remove from the heat completely. It will start pouring down shortly. And I also advise that you heat the water before you start in a separate kettle to speed up the process. And use 'medium' heat for the brewing, not 'high', or the glass may break. Don't forget to use a metal coil on the electric element before you set the coffee maker on the stove, if that's what you're using. Good luck and Happy Brewing!
Thank you :-)
I purchased the Pebo because I LOVE Coffee and it just looks so cool. Now thanks to your clip i know how to use it.
Finally, a decent video about this. Love it.
As the Swedes mentioned below, you should boil the water FIRST before sealing the top section.
Can you elaborate why? Am learning how to use it.
@@chaosphere3841 From my experience it will speed the whole process. Less time to the first cup, yum.
I've had two Pebos. Both broke prematurely and the design of the seal between the chambers is prone to leaking which causes it to stall. The Yama 40 oz stovetop is far superior. I'm surprised you don't carry it.
I love bodume but there products are very Fragile
I think the Yama is more durable.
It's me! I like it hot! Thank you for showing me this. I just learned about this method today!
originally it is a distilling unit then over the years coffee was accidentally put in the top jug, respectively if going to brew, put the top jug to a separate jug to be leased when finished before the brew comes out, to be in a clean jug for a pure coffee with h20, rather than back into the bottom jug where the impurities of the distilled water should be remaining after the brewing distilling process reproachably. thank you!
Hey Gail, what kind of filter that bodum vaccum has?
I have Hario TC3 and it using cloth filter.. and no matter i change the parameter (temp, coffee-water ratio) it always taste bitter.. then i bought the chinese version of vaccum brewer, i guess it's Hario replica and it's also 3 cups like TCA 3, surprisingly it taste sweet..
I don't know what's wrong with my Hario..
I like the taste of vaccum brewer.. and curius about that beautiful Bodum like on your vid :D
Ray Leonard Judijanto
Is the filter clean? I've noticed that cloth filters get dirty quick if not stored properly. I've gone to using paper filters or a mesh screen. Makes a world of difference. Paper is going to give it a cleaner flavor, while the mesh allows for more oils to come through.
Ray Leonard Judijanto Doesn't really use a filter. There's a little plastic disk with radial grooves that narrow as it gets to the center/drain. The coffee granules get trapped in the grooves and then it self filters.
+Ray Leonard Judijanto I have two Hario siphon systems. I started using paper filter because cloth filter eventually has residual taste no matter how it cleans. You can search "mn filter for hario siphon" on Amazon.
Thank you. Looking into to explore. Use drip coffee maker for the company, French Press for myself. Parents had a vacuum pot, and stovetop percolator (oh ick now), before I was old enough to drink coffee.
Cool! Never seen a coffee making contraption like this before
pdmmdk It makes a really good cup! We were very impressed
Hi there,- would you know if it can be used on a low flame gas stove.? Thanks
We just got one of these. Sadly the valve between the top syphon and the bottom base is constantly leaking. Steam spews out the side no matter how we push, tighten the two parts. It works but we have to put the gas stove on HIGH so that the water boils violently with lots of big bubbles to overcome the leak on the side. Doesn't seem right. Don't know if anyone else has this problem.
Hey Gail,
AFAIK, there is both paper and cloth filters for the syphon (at least the one by Hario). How would you compare the flavor of the paper/cloth filtered syphon to a pour over with a corresponding filter?
If you watch the movie 'Laura' from 1944, there is a scene in which she serves coffee out of a vacuum pot. Pretty cool. Definitely retro.
I am watching Blithe Spirit from 1945, a guy brews his coffee in a vacuum pot there too.
It looks like none of the coffee oils are being filtered. Wouldn't the coffee taste the same as the coffee made with a pour-over fine mesh cone filter?
You need to heat up the lower pot to a certain temp (190-202) depending on your heat source THEN put the upper chamber on, otherwise your temp is way to low (the water rises too early). I'd also recommend stirring the coffee during extraction. ;) I have Yama pots, drilled a hole through the top lid to put a digital thermometer in it, and I use a Cory glass filter rod.
I also use an old Cory glass filter rod. Much better than the spring gizmo and never wears out.
aye, i was like, i never seen anyone do a siphon brew with the stem in place before boil lol
It's like watching a science experiment every time you brew a pot...LOL
1timby Oh yes science i.imgur.com/9TFYvss.gif :)
I see something round and made out of glass that's going to roll off the counter the first chance it gets.
+pschroeter1 Eye spy... :D
Sometimes mine clogs on the "whoosh" down... im using Peets ground coffee.. too fine?
I would like to share a different procedure for making coffee with this type of maker. I've made coffee with these since the mid 80's, and learned this method from books on the subject.
Use the measurement ratio of 1 level scoop to every 6 oz. of water. Following the rule that the longer the water and coffee are together the coarser the grind should be, I use a very slightly coarser grind that a drip grind. Do not use a fine grind because you can stop up the filter and you'll have a vacuum lock. When all of the water fills the upper chamber, there will be some initial bubbling (the first 'boil') then it'll settle down. Keep the heat on until it begins a second boil. Here you have some leeway as to how long you wait until you remove it from the heat. I normally wait until the boil is just getting to the edge of becoming vigorous. At this point the water will be at about 190 degrees. I know this because I've measured it many times(at sea level). Wait until the vacuum in the bottom chamber is refilled with the coffee then pour. Enjoy.
Hi , my De'Longi Vacuum Coffee 500G what devise?
It would be helpful to clarify scoop size instead of just saying 6. You could've said there are 2 tablespoons in a 10gram coffee scooper since Bodum will sometimes put a 7-gram scooper in their packaging.
Where can I buy the filter only? Thanks
I really wanted one of these but I don't see how you can clean it well with the small opening
How would a Royal Vacuum Brewer compare in taste and process?
I will have to get the electric version because I won’t put glassware on my ceramic top stove. Thanks for the demonstration.
If you use a hot plate get a defuser I think it is safer than direct contact with the hot plate.
Does anyone can help where to buy the filter only thanks
Can this be used on any stove top? Gas or electric?
is there a review of the syphon pot in the background on the shelf?
so its kinda like a coffee percolater, it just doesn't recirculate the coffee as it brews.
When you say "fine ground drip to course ground espresso" would that be about a Chemex pour over consistency of the grounds?
David Green Just about! :) Perfect place to start
in the first 3 seconds i could tell she was in the northwest, either Oregon or Washington.
Just a question, could we use this to making tea?
Yes but make sure it's not burning your leaves and also that 1min is enough to infuse...
how hot should the burner be?
Good timing, I needed that one.
As we just acquired a Hario 2 cup Coffee Syphon from Sensory Lab in Melbourne au.
...
ask412 Great minds think alike huh? :)
I think you may have wanted to add the coffee after the water rose, no?
Yeah that's how I saw it in the company website
the coffee after brewing does not flow into the bottom pot will happen sometimes more often not seal o k boil longer doesn't help ready to give up
Wayne Bennett its the chain you have to hook it on the bottom of the glass
@@lindacrawford2904 Not hooking the chain will only mean your teeth will sieve out the grounds, no effect on vacuum.
@@AKorigami post from 2 yrs ago ha ha ha
@@lindacrawford2904 Learning never goes stale...
I remember my mom making coffee in a vacuum pot like this in the 1940's and 50's. The only difference I noticed was that her pot had a solid glass tube, flared in the middle, in the upper container instead of the plug with a spring, but worked the same way. (Is this an improvement to that "technology"?) I guess the more things change, the more they stay the same.
Charles Leitner Very true, very true
What a cool way of making a cup of coffee!
+Yossi Sourugeon It's a blast to watch and drink!
Blir inte vattnet för varm när kaffet bryggs på detta vis...? (Man säger ju att kaffet ska bryggas vid 92°C-96°C)
one4mrDj Hon gör fel. man ska koka upp vattnet till överdelen och minska värmen tills vattnet inte kokar men trycket är stort nog för att vattnet håller på ovansidan, därefter häller du i kaffet och rör om. När de har suttit i 2 minuter så tar du bort från värmen.
Jeg var at sige på det, men på dansk. 😜
How I ended up on the coffee making gear side of UA-cam? I have no idea, but I’m not complaining
awesome review! I might need to get one of these.
Makes a great cup!
Broken clock in the background?
What's the difference between this and the Santos?
marronnin Simply a name change. As far as we know, there were no changes made to the model :)
Seattle Coffee Gear Does it still include the plastic stand for the upper chamber when removed from the base? Seems like they may have removed it to reduce package size and prevent breakage as it wasn't the most stable stand.
Brad Knowlton Stand still comes with it. Maybe they improved the stability? Mine doesn't seem tip prone.
I might have to get me one of these. Looks good and I don't think I have to go to Coffee College for this one. :-)
+Joseph Hamme hehe :D There are tons of ways to brew with this one too. Take a look at this video: ua-cam.com/video/mFn5jjIjmWg/v-deo.html
Thanks to Matt Garstka for bringing me here
Desk Armchair me too hahaha
I have a Hario Syphon at home. And there are multiple methods to making it. The American method uses cold water and no stirring - which the video used - whereas the Japanese method - which I use - uses boiling water straight away and has a bloom period with a stir part way through. Syphons are so cool!
Mattus Very interesting! Thanks for sharing, we might just have to do a little research and brew it up in the Japanese method
I tend to use the Japanese method of pre-boiling, because then the water's hotter when it hits the coffee. That being said, I've never tried the two methods side-by-side. Gonna need to get both my Harios set up someday to do a taste test.
Can anyone recommend a brush for cleaning this?
+Marie Fischer www.webstaurantstore.com/10-coffee-decanter-cleaning-brush/27140153.html?Google&GoogleShopping&gclid=CjwKEAiAhPCyBRCtwMDS5tzT03gSJADZ8VjROgHFfJvkySVTi3H0cuOASeSbu9azEzPtxwiBlxmZyBoCb1Xw_wcB
I've only had this maker work once or twice and ruined some really good coffee. It's basically just sat on my counter for years now. My daily dripper, Bonavita, finally died after years of faithful service so I pulled the Pebo back into service. Still doesn't work. I'm guessing you can't get a proper seal on it to get a good vacuum. If you get this, be ready with a carafe and a filter because you're going to be doing a pour-over with it.
Seems like you got one of poor quality, see if you can find a new rubber seal for it
The vacuum required to suck the liquid down to the bottom is made when you heat the water; the air heats and expands the molecules of air. The longer you apply heat to the bottom the thinner the air in the bottom becomes. You can never [reasonably] boil it dry [the bead chain on the bottom stops the class from shattering too]; but if you do not build enough of a vacuum it won't work. Like press coffee you let the coffee steep 4 minutes so Smaller grind sizes can clog the sieve also stopping the process.
So what sets this apart from a moka pot ?
Alexander Kruszewski Moka is stovetop espresso. Both the higher temperature and the use of steam pressure makes a more bitter (in my opinion) and more robust espresso shot.
A siphon generally makes a really smooth cup of coffee, not espresso. No pressure and a nearly flatline temperature--which will vary depending on the pressure of the atmosphere.
I do not understand why vacuum pots aren't more popular. They make exceptional coffee. Must be the cleanup required.
It's a bit harder to clean and it's fragile. But we have made coffee with these in my family since the early 1970s. Much, much better taste than filter coffee or a metal vacuum brewer.
Thanks just literally dusted off my Bodum vacuum. Its certainly a strange bird. I see on a Boodum official video them recommending, adding coffee AFTER the water has risen. In your review you state the coffee brews at about 200 degrees. We'll mine brewed at like 150 shows my accurate thermometer. That's far lower than any brew recommendations I know of. Ambient temp in my kitch was 68. I started with cold (prob very cold as it is winter) H2O. You can just keep it "percolating" until the water up top reaches the 200s but then I got a long brew time. A "cheat" put near boiling in the base to start. Then it "vacuums" up very quickly. There must be a sweet spot of initial water temp and BTUs of your cook-top. Someone out there must have the physics. I'll keep fiddling with it, You basically get several cups of french press brewing in the vacuum method (similar grit depending on grind) , with more show and less control.
5:23 ... no comment 👍🏼
You forgot the filter...
Never mind, I nay just noticed a video in which a gas stove is used.
You great at coffee
this is awesome
I dransk this 30 years ago and more.
This is the most Seattlite person I've ever seen.
i go through glass carafes. Constantly break them when Im half asleep making coffee in the morning. Not a problem, goodwill has cheap replacements. I'm afraid I would break this in a week and it looks like a pain to clean. Because it has no filter, the coffee retains its oil. Not the most healthy.
I think the hario siphons have cloth filters. You could try those.
Reminds me of chemistry classes...
I'm going to miss you Gail.
The top plastic cap should be off, it can't make enough vacuum/suction the coffee should come down in a big "swosh"
Thats not true.
Coffee for mad scientists!
So funny and interesting of this video
I I think it's probably a good cup of coffee but wouldn't want to buy one because I just break it in a day
love it ;)
That intro though
The vacuum pot is the only real way to brew kopi luwak coffee.Or the best way anyway...
Glerk?
I've never tried coffee. I've also heard of people drinking it steaming hot. Hot and black they say. Looks like too much work. I would like to see it cooked on a regular boiler again.
Pain in the nuts!
..enjoy the info, thanks! how does this taste compare to Technivorm Moccamaster?
sub'd and thumbs up!
Bodum's up! Sorry put too much Colombian in today :D.
LOL! You win :D
For goodness sake dont follow this video. She/he? put the pot directly on the burner. The pots are likely tempered soda ash glass, which can barely handle the temperature. More expensive pots may use a borosilicate glass(think lab glassware or pre 60s pyrex) . Put the glass pot in a metal pot or saucepan when heating it. I prefer using aluminasilicate glass when i need to heat acids and other chemicals too reactive for a metal pot. Unfortunately there's not much of it made anymore. Pyrex used to make it in their flameware product line from the 30s through 70s, vintage pieces can still be found cheaper than modern pyrex on ebay. Flameware claimed you can go from the oven right onto a stove burner then on a table, they tend to break when cooling down. I watched this video imagining someone at home on their smoothtop stove having the pot bustall that water or coffee hitting that hot ceramic of their cooktop... Then it too will shatter or crack
i don't think she did this correctly LMAO
Your used it completely wrong hahaah
This thing is an accident waiting to happen.
Nah. She didn't use the included stand for the upper chamber. I've had a Bodum Pebo for 7 years and never had any problems with it. Of course, one needs to be careful when washing the upper chamber (really easy to clean - a paper towel practically clears out all the grounds) and the carafe, but no more care than washing a Mr. Coffee glass carafe.
What’s wrong with your accent\ speach
It kills me when I see Gail using such a cheap thermometer. Buy a Thermopen! I'd fast and accurate. I don't believe any temps she reads with the thermometer she uses..