What are you using on the induction burner? It appears to have rubber on top? Does that mean you can set the burner to high and not worry about the glass tube shattering?
@klarinetta It never gets to boiling and it didn't taste burnt or over extracted at all. It was a really lovely cup and I think Rade's technique was just right. - Kat
Nice little video and the humor of the interviewer lady is fun, I've collected the antique versions for over 20 years now, but they are very delicate, I would reserve the use of the antiques for special occasions only. The newer inexpensive Bodum seen here is easily replaced. One mistake at the end- he does not inform the user that it is imperative NOT to place the pot on direct metal stove burners. They will overheat and glass cracks. Use trivet spacer. Also find the antique insulated burners.
Great video as always, but some notes/differences to your method. 1. Heat the water until it fills the top chamber, then fill with ground coffee ensuring the right temperature of water for extraction. 2. Steep the coffee for about 1-2 minutes (better extraction) by keeping on the heat source, but lower it. Make sure the water doesn't simmer too quickly or become dry. That risks breakage. 3. When removing from heat, don't place it on a cold surface. Use a towel to prevent temperature shock.
@EvanOz85 This was a great cup of coffee, though, super smooth and clean and yummy. I don't know that doing all this extra finagling would make much of a practical difference, personally. Of course, I think it's awesome folks are tweaking and changing to their specifications, but I can't say that the manufacturer recommended prep was poor and it would be difficult to improve upon the cup we made. - Kat
@wgatatp Great feedback! We have not experienced this or had this report back from our customers; can you tell me what the circumstances were around it shattering? Is there a technique we can tell folks, or is it just a matter of time? We did this video because we have had multiple requests over the years and finally got a hot plate in order to film it :) - Kat
there was a cafe and bakery in Clearwater Fl, now oob, that would bring these pots to the table when you ordered coffee, customers enjoyed watching it brew and the pastries were absolutely delicious, its really a refined percolator
Yes, it's the same model but they did change the name; we carried it as Santos for awhile and then they switched it up...not sure why; probably to driver their retailers insane ;) Thanks for all the history on this! Great info for other enthusiasts. - Kat
I LOVE my old (late 1940s) Sunbeam Coffee Master, which has the identical process. It's electric, and the screen that prevents grounds from being sucked into the bottom serving bowl is metal. Nice touch, since paper filters absorb the essential coffee oils. I also use it for tea. Just use 1 tea bag and watch the water vaccuum all the flavor out..yup 1 bag for 5+ cups of tea! It's consistenly amazing!
One last comment today. Our first Vacuum pot was given as a gift to my wife and I as we asked for it after discovering a demonstration, small Starbucks on NW 23rd Av Portland in 1992. That model is the same as this one in the video, but it is called The 'Santos', not Pebo. There are so many variations to the pots. Try finding the Cory Coffee Company 'Glass Rod' filters, giveaway in thrift stores, replace plastic disc with glass rod. Nothing touches brew but glass. Also looks more provocative (;
@acn684 Agreed. Despite what the Bodum says, you really need to get the water to the proper temperature BEFORE letting it come into contact with the grounds. Either by attaching the globe with grounds in it onto the carafe once the water reaches the right temp, or by the method acn684 described. Test the temp of the water as it slowly seeps up into the grounds in the method used in this video. You'll find that it's very much under the desired 198-205 range. Also - finer grind and longer steep!
Oh you are using drip grind here. I have this pot and with the included plastic filter anything more than finer end of the grind for french press and the coffee will be clogged and won't come down and it is very difficult to take it apart. So to get the best result(although not too grate) you need to have exactly the right grind setting. On the other hand my Hario Syphon with cloth filter will take much finer grind than you use for Hario V60 and almost down to moka pot grind.
The best way to know when the brewing is done, ie, when all the water it's in the bottom, is when the bottom stops bubbling. Then taking the top off is much easier, since no vacuum remains.
This is an excellent METHOD of making coffee, but the actual DEVICE has three big problems. 1) The glass is very thin and will break if accidentally tapped against the sink during cleaning. 2) The spring valve changes its tension with use and becomes problematic after "X" number of uses. You find yourself attempting to adjust the tension, which usually doesn't work. 3) Replacement parts are expensive. Why Bodum cannot make a product with thick glass and a dependable valve is beyond me, unless we are simply talking crass profit motive for replacement parts. It only works for a while and then you get fed up and shop for another brewer. Bodum has had these complaints forever. Unfortunate.
The Bonavita Immersion pour over dripper would be my alternative (also sold by these folks). Though it is another method entirely, it is a clean, completly controllable process with pre-wetting and soaking aspects built in to the dripper cone. I set the water to boil in a glass pot and while waiting, rinse off a brown, unbleached paper filter, grind and weigh the coffee. I pre-wet the coffee with the valve closed, then pour in the extra water for a soak and open the valve. Indestructable, totally variable timings and repeatable. Drink hardy.
just bought an used syphon from a friend who modified it. He used a regular coffee pot like those you can find anywhere made from thick glass instead of the fridle one sold with the kit. He then proceded in using some kind of round rubber seal which he then siliconed in place. It works great and it is solid...good enough for 45$ shipped to my door.
I don't have the Bodum but Yama but here are some tips ... Put your water on the burner and place the top chamber loosely on top until it's close to boil. Then put it on and let the magic start. I stir as he water is coming up to ensure a good saturation. I keep my water up for infusion about 45 sec. Then remove the heat source. Also to the guy who had one explode ... What kind of heat element did you use? You can't put this on everything ... some stoves need a diffuser.
So about twelve years ago I bought a electric version of the Bodum vacuum pot that did the same thing except you plugged it in. It was really neat and the plastic was like space age. Strangely even though that seemed to be the evolution to the vacuum pot technology Bodum stopped making it and just left us with this one.
This happens to me as well - the filter seems to get clogged at random, and it's a HUGE pain when it does. Because the glass globe is incredibly hot, I can't just pour the water into a french press to finish the process. You have to wait until it cools to unclog and drain the globe, and the coffee is ruined at that point. I've also used fine, medium and coarse grounds from a Capresso Infinity grinder with identical results as far as filter clogging goes. When it works it's great though!
Hi Kat- I also meant to add that you can see one of these antique burners in a photo in my Facebook site, album titled, Mark's Home Designed, Built and Landscaped in Troutdale Oregon. It is my 1929 Proctor SILEX. The word SILEX is an acronym for it was made from watching the brewing process in a vacuum pot. "Sanitary-Interesting-Luminescent-XRay-Transparent". Sorry I cannot seem to include a hyperlinked URL in my UA-cam comments. Is that something I can alter in the settings? Thanks for info.
I could say so much, but I simply enjoyed the video and forwarded it on to Facebook friends to discover that not only Portland has coffee connoisseurs but our sister city Seattle has a great Crew. We used mine in a scene for an independent docudrama film about my public astronomy, 2001. Sorry the film was taken off Google recently. Maybe I'll produce a new one with my 1929 SILEX. Also, I noticed the pot is removed from burner very soon? I let it go for two minutes as a varied Artistic Process.
This is my everyday pot, and I am dreading when it breaks. I think it makes the best overall cup. I start with hot water which speeds things up a bit, and I let it rip for for minutes. We like strong coffee I guess.
Another thing to mention here is that when you start with cold water some water will hit the upper part before it's up to boiling so you will get uneven brewing. What is best to do is to boil the water in a kettle and pour it to the lower part and when the water hits the upper part you lower the heat(if it's an electric stove) and stir the water to bring the temperature down a bit so it won't burn the coffee
Are you using this particular pot or some other brand/make/model? The vacuum pots with glass "filter" rather than this flat plastic wutzit produce a cleaner brew.
@bucketoftruth if you're gonna use something as extreme as ice water then it will definitely break. Even with the more durable Hario glass pots, a wet towel in room temperature is still the safest option if you really want to accelerate the suction process.
Thank the man for putting the grounds in before heating the pot.. so many people put in the grounds after the water hits the top... Great.. I think I have a new pet peeve.
I'm really curious about this Style. I usually use a French press or a Vietnamese style... Occasionally my espresso maker. How is the taste in comparison to the styles I use? How much does omw of these cost?
Rade... this guy cracks me up... so simplistic :) When the zombie apocalypse happens and we're 100% off the grid and trying to survive, this is the guy that I want with me... so I can still have a killer cup of coffee. LOL
Great video, Rade has a great voice, he shoul be on the radio haha! Just a quick note this is now called Pebo rather than Santos if your having trouble finding it :)
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. (The Book of Coffee and Tea by by Joel Schapira, David Schapira, Karl Schapira. A classic.) Bodum coffee makers are made in Europe. They are using 4 oz. as a cup, giving the 6 cup marker on the pot. The traditional measurement for a cup of coffee in the U.S. is 6 oz. 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 than a drip grind. Do not use a fine or very fine grind because you can stop up the filter and get 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. (If you remove the pot from the heat after the first boil, the coffee will not be at the appropriate temperature and the vacuum in the bottom chamber may not be strong enough to bring all of the coffee back to the bottom and it will be weak, unless you use the incredible amount given in the review of 8 scoops). 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.
***** thanks! I have actually been making weekly trips to my 3 local consignment and vintage shops looking for coffee paraphernalia. I haven't seen a vacuum pot yet, but I hold out hope to find one in tact.
To Seattle Coffee Gear Love all your coffee video, after I watch your coffee video, I learn a lot about coffee. Thinking to buy coffee maker, do not know which one I should buy. Can you do a video VS Vacuum Pot, New Royal coffee siphon Brewer(balancing siphon system), Aeropress, Moka Pot, Vintage FARBERWARE COFFEE POT Percolator Stainless Model and Vintage Chemex Glass Coffee Maker, I want to know speed and taste Can I use hot water for vacuum pot? When you have the video please let me know
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'll post same on your updated crew review.
stovetop santos shatters on the stovetop and the replacement pitchers are almost as much as the entire santos itself. This product is amazing up until when your pitcher breaks and a rip off the moment you have no pitcher to use and can't afford the over-priced replacement part from Bodum. Since vacuum coffee is very clean and tasty given how the gasses release during the bewing process go with a syphon brewer that uses an alcohol burner--then your equipment will not break and be useless:)
Hey; video is great, but about this kind of coffee maker, I don't think so. I still prefer using everyday drip machines cause they are really easy to use and of course totally automatic. they are awesome BJ
What are you using on the induction burner? It appears to have rubber on top? Does that mean you can set the burner to high and not worry about the glass tube shattering?
@klarinetta It never gets to boiling and it didn't taste burnt or over extracted at all. It was a really lovely cup and I think Rade's technique was just right. - Kat
@davkem Thanks - we have it listed as both on our site - Kat
@klarinetta We got a great result using the grind that we used, which was a fine drip generally used in pour overs - Kat
Nice little video and the humor of the interviewer lady is fun, I've collected the antique versions for over 20 years now, but they are very delicate, I would reserve the use of the antiques for special occasions only. The newer inexpensive Bodum seen here is easily replaced. One mistake at the end- he does not inform the user that it is imperative NOT to place the pot on direct metal stove burners. They will overheat and glass cracks. Use trivet spacer. Also find the antique insulated burners.
@zepoe I believe that is Rade's particular forte - Kat
Great video as always, but some notes/differences to your method.
1. Heat the water until it fills the top chamber, then fill with ground coffee ensuring the right temperature of water for extraction.
2. Steep the coffee for about 1-2 minutes (better extraction) by keeping on the heat source, but lower it. Make sure the water doesn't simmer too quickly or become dry. That risks breakage.
3. When removing from heat, don't place it on a cold surface. Use a towel to prevent temperature shock.
@EvanOz85 This was a great cup of coffee, though, super smooth and clean and yummy. I don't know that doing all this extra finagling would make much of a practical difference, personally. Of course, I think it's awesome folks are tweaking and changing to their specifications, but I can't say that the manufacturer recommended prep was poor and it would be difficult to improve upon the cup we made. - Kat
@wgatatp Great feedback! We have not experienced this or had this report back from our customers; can you tell me what the circumstances were around it shattering? Is there a technique we can tell folks, or is it just a matter of time? We did this video because we have had multiple requests over the years and finally got a hot plate in order to film it :) - Kat
there was a cafe and bakery in Clearwater Fl, now oob, that would bring these pots to the table when you ordered coffee, customers enjoyed watching it brew and the pastries were absolutely delicious, its really a refined percolator
Yes, it's the same model but they did change the name; we carried it as Santos for awhile and then they switched it up...not sure why; probably to driver their retailers insane ;) Thanks for all the history on this! Great info for other enthusiasts. - Kat
I LOVE my old (late 1940s) Sunbeam Coffee Master, which has the identical process. It's electric, and the screen that prevents grounds from being sucked into the bottom serving bowl is metal. Nice touch, since paper filters absorb the essential coffee oils. I also use it for tea. Just use 1 tea bag and watch the water vaccuum all the flavor out..yup 1 bag for 5+ cups of tea! It's consistenly amazing!
It's a very smooth cup of coffee compared to a press pot -- no grounds residue, etc. Check out our website for current pricing. - Kat
@luizzzzzzzzzzzzzz They are available on the international customers section of our site if you want to import one from us :) - Kat
One last comment today. Our first Vacuum pot was given as a gift to my wife and I as we asked for it after discovering a demonstration, small Starbucks on NW 23rd Av Portland in 1992. That model is the same as this one in the video, but it is called The 'Santos', not Pebo. There are so many variations to the pots. Try finding the Cory Coffee Company 'Glass Rod' filters, giveaway in thrift stores, replace plastic disc with glass rod. Nothing touches brew but glass. Also looks more provocative (;
@acn684 Agreed. Despite what the Bodum says, you really need to get the water to the proper temperature BEFORE letting it come into contact with the grounds. Either by attaching the globe with grounds in it onto the carafe once the water reaches the right temp, or by the method acn684 described. Test the temp of the water as it slowly seeps up into the grounds in the method used in this video. You'll find that it's very much under the desired 198-205 range. Also - finer grind and longer steep!
Oh you are using drip grind here. I have this pot and with the included plastic filter anything more than finer end of the grind for french press and the coffee will be clogged and won't come down and it is very difficult to take it apart. So to get the best result(although not too grate) you need to have exactly the right grind setting.
On the other hand my Hario Syphon with cloth filter will take much finer grind than you use for Hario V60 and almost down to moka pot grind.
The best way to know when the brewing is done, ie, when all the water it's in the bottom, is when the bottom stops bubbling. Then taking the top off is much easier, since no vacuum remains.
This is an excellent METHOD of making coffee, but the actual DEVICE has three big problems. 1) The glass is very thin and will break if accidentally tapped against the sink during cleaning. 2) The spring valve changes its tension with use and becomes problematic after "X" number of uses. You find yourself attempting to adjust the tension, which usually doesn't work. 3) Replacement parts are expensive. Why Bodum cannot make a product with thick glass and a dependable valve is beyond me, unless we are simply talking crass profit motive for replacement parts. It only works for a while and then you get fed up and shop for another brewer. Bodum has had these complaints forever. Unfortunate.
The Bonavita Immersion pour over dripper would be my alternative (also sold by these folks). Though it is another method entirely, it is a clean, completly controllable process with pre-wetting and soaking aspects built in to the dripper cone. I set the water to boil in a glass pot and while waiting, rinse off a brown, unbleached paper filter, grind and weigh the coffee. I pre-wet the coffee with the valve closed, then pour in the extra water for a soak and open the valve. Indestructable, totally variable timings and repeatable. Drink hardy.
just bought an used syphon from a friend who modified it. He used a regular coffee pot like those you can find anywhere made from thick glass instead of the fridle one sold with the kit. He then proceded in using some kind of round rubber seal which he then siliconed in place. It works great and it is solid...good enough for 45$ shipped to my door.
I don't have the Bodum but Yama but here are some tips ... Put your water on the burner and place the top chamber loosely on top until it's close to boil. Then put it on and let the magic start. I stir as he water is coming up to ensure a good saturation. I keep my water up for infusion about 45 sec. Then remove the heat source. Also to the guy who had one explode ... What kind of heat element did you use? You can't put this on everything ... some stoves need a diffuser.
So about twelve years ago I bought a electric version of the Bodum vacuum pot that did the same thing except you plugged it in. It was really neat and the plastic was like space age. Strangely even though that seemed to be the evolution to the vacuum pot technology Bodum stopped making it and just left us with this one.
I'm looking at upgrading my pour over maker. I have the Hario reusable pour over. I'm searching for barista quality pour over coffee.
This happens to me as well - the filter seems to get clogged at random, and it's a HUGE pain when it does. Because the glass globe is incredibly hot, I can't just pour the water into a french press to finish the process. You have to wait until it cools to unclog and drain the globe, and the coffee is ruined at that point.
I've also used fine, medium and coarse grounds from a Capresso Infinity grinder with identical results as far as filter clogging goes. When it works it's great though!
Hi Kat- I also meant to add that you can see one of these antique burners in a photo in my Facebook site, album titled, Mark's Home Designed, Built and Landscaped in Troutdale Oregon. It is my 1929 Proctor SILEX. The word SILEX is an acronym for it was made from watching the brewing process in a vacuum pot. "Sanitary-Interesting-Luminescent-XRay-Transparent". Sorry I cannot seem to include a hyperlinked URL in my UA-cam comments. Is that something I can alter in the settings? Thanks for info.
Can the lower vessel be submerged in ice water to suck the brew back down or will it break?
We don't carry several of those and so can't do a comparison video for you, unfortunately. We started with room temperature for our pot - Kat
I could say so much, but I simply enjoyed the video and forwarded it on to Facebook friends to discover that not only Portland has coffee connoisseurs but our sister city Seattle has a great Crew. We used mine in a scene for an independent docudrama film about my public astronomy, 2001. Sorry the film was taken off Google recently. Maybe I'll produce a new one with my 1929 SILEX. Also, I noticed the pot is removed from burner very soon? I let it go for two minutes as a varied Artistic Process.
This is my everyday pot, and I am dreading when it breaks. I think it makes the best overall cup. I start with hot water which speeds things up a bit, and I let it rip for for minutes. We like strong coffee I guess.
Another thing to mention here is that when you start with cold water some water will hit the upper part before it's up to boiling so you will get uneven brewing. What is best to do is to boil the water in a kettle and pour it to the lower part and when the water hits the upper part you lower the heat(if it's an electric stove) and stir the water to bring the temperature down a bit so it won't burn the coffee
Are you using this particular pot or some other brand/make/model? The vacuum pots with glass "filter" rather than this flat plastic wutzit produce a cleaner brew.
@bucketoftruth if you're gonna use something as extreme as ice water then it will definitely break. Even with the more durable Hario glass pots, a wet towel in room temperature is still the safest option if you really want to accelerate the suction process.
@klarinetta then ad the coffee and stir it to saturate it evenly and wait 1 minute +/- your preference and then take it of the heat.
Can you put directly on gas burner?
@HomeDistiller I think they were all made in the early 80's and we're just working off the inventory is some dusty warehouse somewhere ;) - Kat
The woman narrator's heart dropped the moment the dude said "my wife"
She's not flirty, she's ebullient. Watch her other videos and you'll see what I mean.
Thank the man for putting the grounds in before heating the pot.. so many people put in the grounds after the water hits the top... Great.. I think I have a new pet peeve.
I'm really curious about this Style. I usually use a French press or a Vietnamese style... Occasionally my espresso maker. How is the taste in comparison to the styles I use? How much does omw of these cost?
Cool video.. my parents have one of these on their counter but have no clue how to use it. I'll try it out sometime :)
Nice demonstration however, the interviewer's constant giggling was irritating.
Rade... this guy cracks me up... so simplistic :)
When the zombie apocalypse happens and we're 100% off the grid and trying to survive, this is the guy that I want with me... so I can still have a killer cup of coffee. LOL
Yeah, they had a design flaw and so Bodum stopped making them because they had too many warranty replacements. - Kat
Great video, Rade has a great voice, he shoul be on the radio haha! Just a quick note this is now called Pebo rather than Santos if your having trouble finding it :)
@mark2500 They have? I haven't been able to see them for years, so I guess I wouldn't know ;) - Kat
Vaccum is so usefull ! I can't find one of these to buy here...
Get yourself an in sink water filter dispenser. Great video guys!
Nice overview on the Vacuum Pot.. I'm liking Rade's screen presents..
Actually the temperature of the water in the upper chamber is around 185 deg f.
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. (The Book of Coffee and Tea by by Joel Schapira, David Schapira, Karl Schapira. A classic.)
Bodum coffee makers are made in Europe. They are using 4 oz. as a cup, giving the 6 cup marker on the pot. The traditional measurement for a cup of coffee in the U.S. is 6 oz. 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 than a drip grind. Do not use a fine or very fine grind because you can stop up the filter and get 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. (If you remove the pot from the heat after the first boil, the coffee will not be at the appropriate temperature and the vacuum in the bottom chamber may not be strong enough to bring all of the coffee back to the bottom and it will be weak, unless you use the incredible amount given in the review of 8 scoops). 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.
I want to get one of these, but just saw how expensive they are....Still want one haha!
David
burleyman40 You can try to find one of the old Bodum Santos from a thrift shop. Found myself one for only 5€ today! :)
***** thanks! I have actually been making weekly trips to my 3 local consignment and vintage shops looking for coffee paraphernalia. I haven't seen a vacuum pot yet, but I hold out hope to find one in tact.
That's so much work you guys
"its gana blind us with science" ..
i like that guy
Rade's great :D - Kat
Hahaha - it's simple that's for sure. We have a couple of other siphons we're testing ... - Kat
What is the difference between a Vacuum and siphon
That's a great tip! Thanks for sharing :) - Kat
To Seattle Coffee Gear
Love all your coffee video, after I watch your coffee video, I learn a lot about coffee.
Thinking to buy coffee maker, do not know which one I should buy.
Can you do a video VS Vacuum Pot, New Royal coffee siphon Brewer(balancing siphon system), Aeropress, Moka Pot, Vintage FARBERWARE COFFEE POT Percolator Stainless Model and Vintage Chemex Glass Coffee Maker, I want to know speed and taste
Can I use hot water for vacuum pot?
When you have the video please let me know
@acn684 Cool! Thanks for sharing your technique! :) - Kat
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'll post same on your updated crew review.
Not sure there is one ....? But someone else will likely correct me ;) - Kat
(But great videos guys! Love your stuff and all you do :) )
Your Horizons sure have widened since the addition of that stovetop. ^_^
@DackIsBack I'm glad you said it ;) - Kat
@aesonvirus He definitely is prepared for this eventuality ! - Kat
We just followed Bodum's directions :) - Kat
@bucketoftruth What he said ;) - Kat
Ive found that Nitro and French produce the best tasting cups of coffee.
The Vacuum Pot. Not as clumsy or random as an auto-drip coffee maker. An elegant brewer for a more civilized age.
I counted 10 scoops!
Works better with boiled water than cold water
Vacuum pots are what happens when art and science have a baby!
get a room already (;
he's married and mentioned his wife at time index 9:05
He actually put in 10 scoops. should be really strong coffee.
stovetop santos shatters on the stovetop and the replacement pitchers are almost as much as the entire santos itself. This product is amazing up until when your pitcher breaks and a rip off the moment you have no pitcher to use and can't afford the over-priced replacement part from Bodum. Since vacuum coffee is very clean and tasty given how the gasses release during the bewing process go with a syphon brewer that uses an alcohol burner--then your equipment will not break and be useless:)
@winelover215 Thank you for the tips!!! Super helpful - Kat
I've only used this guy so can only recommend it ;) - Kat
@petarc :D Rade is awesome - Kat
@44Bigs It's science!!! :) - Kat
Thank you acn684 for the tips!
Hey;
video is great, but about this kind of coffee maker, I don't think so. I still prefer using everyday drip machines cause they are really easy to use and of course totally automatic. they are awesome
BJ
B John AK You can try to find one of the old Bodum Santos from a thrift shop. Found myself one for only 5€ today! :)
Thank you, seems Bodum always try for new ways of brewing. and congratulations about your new stuff.
BJ
B John AK Oh sorry seems like I replied to the wrong person... Thanks anyway!
I'm not sure, but just learnt a new thing from an European, so I'm glad.
good luck
BJ
@DansaMinCancer :D
I bet they still make "Netflix and chill" jokes.
This is great. Do want!
Seems like a big headache for a cup of coffee. I prefer my auto pour over.
You know, if you're not into them, most things in life seem like a big headache ;) - Kat
Seattle Coffee Gear That's a very good point, and when you are into them, you enjoy the Zen meditative, artistic process of things.
is it just me or do all coffee siphons look like they are from the early 80's?? no matter how new they are
Hahahahaha - I don't know about that ;) - Kat
Hey, Bill Nye, shut it and brew :)
@thelifeemery Hahaha
Vacuum Pots or Syphons are still very popular in Japan.
+Bruno Danese And getting more so here in the states! A very tasty cup. Check out our latest Crew Review here: ua-cam.com/video/PCFE0_B2Lrs/v-deo.html
Trust an American to call the 1840s 'ancient' ;)
+NathanLPaylor it's called sarcasm ;)
NathanLPaylor you have to understand the United States is only 241 years old. Not like Israel for instance. Jerusalem dates back to the 11th century.
why does she keep laughing. nothing is funny
Bro you did 10 scoops.... just sayin. Lol
I feel that because he has a beard the coffee tastes better.
Bialette wins
Her laugh is extremely annoying.
wow