The appearance of the siphon coffee maker is just like the scientific instruments of scientists from hundreds of years ago seen in history books, with a classical aura. In fact, the siphon coffee maker really does have a history of about 200 years.

Who designed and invented the siphon coffee maker?

The basic principle of the siphon coffee maker uses the phenomenon of vacuum siphon. According to historical records, the earliest glass vacuum pot was invented by S. Leoff in Berlin, Germany, in the 1830s.This kind of glass pot quickly spread across Europe, and many different improvements appeared. The upright siphon coffee maker close to the modern style was designed and patented in 1841 by Lyon, France,Madame Vassieuxand it was designed and patented.

There is an interesting piece of history: when the great composer Beethoven was alive, he would personally count 60 coffee beans every daycoffee beansto make his morning coffee. The coffee maker he used was similar to a siphon coffee maker, with glass bottles on both the upper and lower parts. However, Beethoven actually passed away in Vienna, Austria, in 1827, so the predecessor of the siphon coffee maker may have appeared long before it was recorded in historical documents.

In addition, the English name for the siphon coffee maker is Syphon. Because of the pronunciation, the siphon coffee maker is also called a Saifeng pot, so when you see "Saifeng" later, you should know it means siphon.

Why is it called Saifeng syphon?

The siphon pot is also called Saifeng syphon. It originated earliest in Germany and is a method that uses the pressure generated when water boils to help brew coffee. The coffee pot is divided into upper and lower parts, connected in the middle by a tube. Water turns into steam, and the pressure on the water surface increases. Then the hot water travels through the tube into the upper part, where coffee grounds are added, and then it returns to the lower part through the filter cloth, after which it is ready to drink.

Flavor characteristics of siphon coffee

If we saypour-over coffeeis characterized by being able to bring out the fruity acidity and aroma of coffee, with full flavor and distinct layers. Then siphon coffee has a higher extraction temperature, and the essence of the coffee is released in a short time, making the coffee more bitter. At the same time, because the flannel filter cloth of the siphon coffee maker does not filter out the coffee oils, the siphon coffee has a thicker and rounder mouthfeel.

The above content is compiled by CoffeeHunters, a coffee news website.