5-Cup Vacuum Coffee Master

This glass coffee maker is based on a vacuum principle which is recognised by coffee specialists to be one of the best methods for brewing perfect coffee. It ensures that infusion takes place at the correct temperature and the all-glass construction prevents any contamination of the coffee by materials that could taint the flavour. Vacuum coffee makers have been sold in many countries around the world for more than 60 years.

The perfect gift for lovers of coffee...

Why buy the Coffee Master?

1. Fantastic Tasting Sediment-Free Coffee.

2. Clean & Simple Design, Looks Great In Any Kitchen

3. Unique Gift for Coffee Connoisseurs

4. Great Value, Priced to Please

5. Great Entertainment, Fascinating to watch

Coffee Master 5-Cup Syphon / Vacuum Glass Coffee Maker

The Syphon/Vacuum Pot Coffee Maker is a clever device invented by Robert Napier in 1840 that prepares an exceptional cup of coffee with a potent aroma.

This is a great alternative for those who have an aversion to the taste of the paper filters from drip brewers or for people who dislike the sediment in the bottom of the cup from the French press method. The Syphon/Vacuum Pot was fashionable from around the first world war through the 1950s, also known as coffee syphon it has two glass globes with one sitting on top of the other with a filter between them and the entire set up is suspended over a spirit lamp. Water in the lower globe is forced through heat into the upper globe where the ground coffee is contained. Heat removal after brewing will create a vacuum, thereby drawing coffee back into the lower globe. What makes vacuum pot method of brewing unique is, among others, its extraction. The right extraction of coffee solids, the soluble solids which are needed to give the coffee its flavour and body, will yield the ideal coffee. The extraction rate depends on how hot the water is, how long the ground coffee remains in contact with the water, and how fine or coarse the grind is. Coffee connoisseurs consider vacuum pot method far superior to drip coffee due to the fact that in drip method hot water is simply poured over ground coffee in a filter, thereby under extracting the coffee solids. The vacuum pot is noted for its brew because as the coffee is brewed in the upper globe, the water temperature is found to be in the range of 198 to 200 degrees, well within the ideal temperature of 196 to 205 degrees f. This range reveals the full spectrum of aromas and flavours in the ground coffee, thereby giving a denser-textured, fuller-flavoured cup than one otherwise probably used to.