Hario Coffee Siphon @ Howard st cafe.
The Hario Coffee Syphon (also known as Vacuum Pots) are one of the best ways to brew coffee and produce a brew which is superior both in taste and quality to those of other brewing methods.
First invented in the 1830s by Loeff in Berlin, coffee syphons have long been prized by connoisseurs for producing a clear brew. The Syphon is growing in popularity as a brewing method for a number of reasons as aside from its beauty and the theatre of preparation it actually has a very stable and controllable temperature in the upper chamber.
By using heat resistant glass, the Hario Siphon controls the brewing temperature precisely between 91 to 95 degrees Celsius (196 to 203 Fahrenheit) which is the ideal brewing temperature for coffee. This ensures the purity of flavour while avoiding the bitterness that results from boiling water.
If you want to know more about coffee siphons check out http://coffeegeek.com/guides/siphoncoffee
The coffee on brew:
An Ethiopian by Operation Cherry Red (OCR)
Grade 3: Guji “Gucci”.
Notes: Sweet, juicy bouquet of berries, balanced acidity on the palate finishing with a mild chocolate.