The siphon brewer (also called vacuum pot) uses vapour pressure to draw hot water up into an upper chamber where it steeps with the grounds, then uses suction to pull the brewed coffee back down through a filter when heat is removed. It is one of the most theatrical brewing methods.

The siphon's mechanism keeps water at a precise and stable temperature during extraction. The result is a remarkably clean, tea-like cup with even extraction and no sediment — something difficult to achieve with pour-over.

Light and medium-light roasts where clarity and aromatic complexity are the goal. The siphon's even temperature and clean filtration make it exceptional for delicate, floral coffees.

• Tip: Soak the cloth or paper filter before brewing. A dry filter restricts flow and can prevent the coffee from drawing back down properly.
• Tip: Stir the slurry in the upper chamber shortly after the water rises. This ensures even saturation and prevents dry pockets in the grounds.
• Tip: Remove from heat promptly when the steep is complete. Monitor the draw-down and remove the heat source before all liquid returns to the bottom chamber to avoid sediment.