Lab-inspired coffee The formula for a properly brewed cup of joe is: Temperature + Grind size + Time = Coffee. At the Portola Coffee Lab this formula is practiced on each cup using five methods: Japanese cold drip, Hario V60, Siphon, Trifecta and Slayer. The Siphon is a vacuum coffee maker that brews coffee using two chambers where vapor pressure and a vacuum produce the coffee.duggan - Business - The Orange County Register
This clever process produces hot, smooth #coffee with a flavor similar to that from a French press, but with a #bold, even taste that is consistent from the first sip to the last—all without any sludge.
Invented in the 1830s the siphon coffee maker is undergoing a renaissance, attracting the attention of coffee lovers for its flavor-preserving brewing system based on vapor pressure and vacuum. Not to mention the science-lab excitement of watching it brew in the hourglass shaped glass bowls. Extracting the precious oils of the coffee grounds, the vacuum coffee maker brews up to 8 cups, properly calibrating brewing time and temperature for a perfect cup of coffee.