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The Florence Siphon
Make your own mad-scientist coffee machine.
The vacuum siphon coffee brewing method dates back to the 1840s. It produces some of the cleanest, smoothest-tasting coffee of any method. Commercial vacuum pots are available, but I wanted to heighten the drama of vacuum brewing by taking it into the realm of the mad scientist’s lab. Thus the Florence Siphon was born!
After studying original patent drawings and existing devices, I identified these key features:
- Water is heated in a boiling flask that has a tube leading to a second vessel containing ground coffee.
- The tube must have a filter, to allow the water to flow through but not the grounds.
- The filter must be submerged during brewing, so as to maintain a seal with the boiling flask.
- The second vessel must be accessible for stirring the slurry.
- The boiling flask must be large enough to create a sufficient vacuum as it cools to “pull” the coffee back through.
One drawback to early vacuum brewers was the constant danger of exploding glass. Today, we have plenty of high-quality borosilicate glassware that’s up to the task — it just happens to be found in the lab, not the kitchen.
Filtration was another challenge. I tinkered with a few options (including an unfortunate foray into shower heads) before arriving at an inverted thistle tube. This is a type of bulbed funnel that’s easy to cover with filter cloth. (Thanks to Dr. Jim Callan from Avogadro’s Lab Supply for this suggestion.)
I assembled my funnel, stopper, tubing, filter, and a beaker for the grounds. I filled my flask with preheated water (small burners can take a while to boil 500ml), poured 38g of medium-ground coffee into the beaker, donned my goggles, and lit the burner.
The water began to bubble quickly, and soon went straight up the glass tube and over to the grounds. After about a minute, the flask was nearly empty and I extinguished the flame. At this point, there was an abundance of expanded water vapor (steam) inside the flask, which prevented the water from returning.
I stirred up the slurry with a stick and then waited with great excitement. Would the siphon be able to draw the coffee back up? At just about the 2-minute mark, I saw the gorgeous brown liquid begin its ascent. This is due to the vacuum created by the cooling and contraction of water vapor in the boiling flask. It was tentative at first, but as the boiling flask continued to cool, the coffee started to move quickly up the tube, over and then back down to the flask below. Within another 20 seconds, the journey was complete: 420ml of coffee made it back, leaving 80ml of water behind with the grounds.
I removed the stopper and poured myself a cup. It was perfect! Smooth, bright, clear, and clean. Vacuum coffee is a step above a French press, and leagues above drip. Plus, when you brew with the Florence Siphon you get to don your lab coat and cackle maniacally. What more could you want from a cup of coffee?
Here’s how to build your own Florence Siphon.
- Burner, butane (1)
- Tube clamps (2)
- Clamp, four-fingered for Florence flask (1)
- Stopwatch, or other timer (1)
- Grease pencil, or crayon (1)
- Pouring funnel, (optional) (1)
- Flask stand, cork (optional) (1)
- Tongs, flask (optional) (1)
- Rod stands (2)
- Filter, cloth (1) I used a Yama vacuum pot filter from http://sweetmarias.com/prod.brewers.vacuum.shtml.
- Tubing, 4mm O.D. glass, 12' length (1)
- Beaker, 1000ml Griffin (1)
- Stopper, rubber, sized for Florence flask (1) Mine was a #8.
- Glycerin (1)
- Connection tubing, latex, 2' length (1)
- Thistle tube, with 4mm tube O.D., 1 1/2' funnel mouth (1)
- Latex connection tubing, 2' length (1)
- Flask, 1000ml Florence, Pyrex or Kimax brands only (1) aka round bottom flask or boiling flask.
- Drill to create a 4mm hole
- Gloves for heating and bending glass
- Safety goggles
- Project Steps View All
- 1. Build it.
- 2. Using the same method, bend.
- 3. Brew it.
- 4. After 1½ minutes have passed.
Step #1: Build it.
- I purchased all the lab supplies from Avogadro’s Lab Supply.
- Use only brand-new lab equipment. Used glass can contain seriously scary things that can kill you.
- Wash the glassware with a small amount of dish soap and warm water.
- Assemble your stands and clamps as shown in the photo. Put the burner, Florence flask, and Griffin beaker in place. To connect the 2 vessels, you’ll need to put two 90° bends in the glass tubing.
- Measure the height of your Florence flask, then add 3". This is the length from one end of your glass tubing to the first bend. Place a mark there with a grease pencil or crayon. Measure the distance between your tubing clamps. This will be the distance between the two 90° bends. Mark this distance from the first bend on the tubing.
- Turn your butane burner on high heat, don your gloves (or optional mad scientist gauntlets), then place the glass rod at the first bend mark. Roll the tube in the flame, putting gentle pressure on it so you can tell when it begins to soften. When it’s soft enough, gently bend it to 90°. I’d never done this before this project, and it sure is fun!
- Wear thick leather gloves and long sleeves when bending or inserting glass tubing.
- Using the same method, bend the glass tubing at the second mark. It’s important that the bends are aligned on the same plane, so you may need to reheat and adjust.
- You should also heat the ends of the tube and roll them in the flame to round off the sharp tube edges. Don’t overheat them and close off the ends!
- Using either a drill bit or a stopper boring tool, make a 4mm hole through the center of the rubber stopper. Lubricate the hole with glycerin and very carefully push the long end of the glass tube into the top of the stopper hole. This can be dangerous if done too quickly, so take your time, think happy thoughts, and wear gloves and long sleeves. The stopper should hold the glass tube about ½" off the bottom of the Florence flask when properly seated.
- Cut a 2" length of latex tubing, and use it to couple the glass tubing and the thistle tube.
- Place the cloth filter over the end of the thistle tube’s funnel mouth, then pull the drawstring tight and tie it off. (I had also inserted a Teflon screen that proved unnecessary.)
- Attach the filter/tube assembly to the 2 tube clamps, so that they hover above the Florence flask and Griffin beaker. You should test pushing the assembly down so that the stopper is in place and the filter rests about 1" above the beaker floor.
- You can adjust these heights with a greater length of latex tubing, or use a stand to prop up the beaker, as I did. I found a disused wine bottle holder that did the job nicely.
Step #3: Brew it.
- Preheated water can be a timesaver. Raise the filter/tube assembly, then pour 500ml of hot water into the Florence flask.
- Grind fresh coffee beans on a medium-fine setting, somewhere between a drip and an espresso. You’ll fine-tune this over time. Pour the grounds into the Griffin beaker.
- Lower the filter/tube assembly until the rubber stopper is firmly in place. The stopper must have a good seal all the way around. The filter end will be dug down into the grounds at this point.
- Don your safety goggles, then ignite the burner. It should take a few minutes for a butane burner to bring the water up to temperature. Watch for the water to rise up the tube, defying gravity. It’s a very exciting moment!
- Once nearly all of the water is in the Griffin beaker, start your timer. Lower the heat enough to maintain a low, bubbling roil in the small bit of water that remains behind in the Florence flask. This will keep things from progressing too quickly.
- Give the water-saturated grounds a few stirs with a spoon or rod. If your coffee is fresh you’ll see it “bloom” as gases are released.
- After 1½ minutes have passed (you’ll learn to adjust this timing, so keep notes), turn off the burner and remove it.
- As the flask cools, steam will contract and draw the coffee out of the grounds and back to the flask.
- When the coffee has stopped flowing, carefully unstopper the flask and raise the filter assembly tube. Remove the flask of coffee.
- Pour yourself a cup of the most delicate, nuanced coffee you’ve ever brewed. Drink and enjoy madly.
Conclusion
The Method Behind the Madness
Why is siphon coffee so good? Two reasons: Ideal water temperature and optimal contact between the grounds and the water. Water turns to vapor prior to boiling, and then heads out of the boiling flask and into the ground coffee. This means your water is right around 200°F when the brewing begins. Electric drip brewers are notorious for their wildly inaccurate brew temperatures (and the sour brews they can produce as a result).
All of the water in a siphon brewer is in contact with all of the grounds during the entire brewing process. This gives the water the greatest chance to extract the things we want out of the coffee grounds. In all but the best drip brewers, a tiny stream of water flows quickly through the center of the grounds, leaving behind much of the flavor.
Once you get the hang of your siphon brewer, you can brew for a very precise amount of time. When the vacuum pressure is great enough, it will pull the coffee back into the flask rapidly. You can instigate this by cooling the flask with cold water, or even a wet cloth, although I’d be careful not to shock the glass too much with an ice bath.
John Edgar Park
John Edgar Park likes to make things and tell people about it. He builds project for Adafruit Industries, Boing Boing, and Make. He has ninja warrior goals. You can find him at jpixl.net and twitter @johnedgarpark
Thanks HittingSmoke! It’s fixed in the materials list. The part should read ”Thistle Tube, with 4mm tube O.D., 1 1/2″ funnel mouth” and the Latex tubing should be it’s own part. Thanks for pointing it out!
Repeat the process considering the piece of Thirty seven by 19 inch section of muslin, but slice only one top piece.
A couple questions: First, whats the glycerin mentioned in the materials list used for? Also, do you know of any glassware that could replace the Florence flask that has a valve on the side, near the bottom? This would make a great way to serve the coffee without removing the flask from the stand (Although breaking out the tongs would look really cool!).
There are heat-resistant gloves for handling hot things easily.
I really really like this, except this sentence is incorrect: “When the vacuum pressure is great enough, it will pull the coffee back into the flask rapidly.” The vacuum doesn’t pull, the atmosphere pushes, unopposed by pressure on the flask. In other words the apparatus wouldn’t work if the entire thing were in a vacuum. As mentioned i would be vary careful about shock cooling the flask—I use a “boilimg flask” which is thicker and tougher.
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Kaffee syphon
Posted: May 20, 2008
You may have never heard of siphon coffee making. Then again, you may have read about it in the New York Times and thought it was some $20,000 gizmo used by crazy coffee nerds in San Francisco. You may have heard of it under a plethora of other names - vacpots, vacuum brewed coffee, siphon brewer, siphon vacuum coffee, and all sorts of word combinations.
How Do Siphon Coffee Makers Work
A vacuum coffee maker works on the principle of expansion and contraction of gases - actually one gas, water vapour - is what allows the device to brew a full infusion style of coffee and filter the grounds efficiently, leaving a generally clean, pristine cup.
How to Use a Siphon Coffee Maker
Enough preamble - here's the reason you're reading the article - the visual how-to. This is our preferred method for using a siphon coffee maker, but it is by no means the only way to brew with these devices. In fact, there's plenty of debate online today by people who have newly discovered these devices, and how different things like stirring techniques, steep times, and even the use of cold vs. preheated water can affect the taste. Some of these theories and practices are interesting to try out, while others seem like a bit of fluffery with no real effect on the cup at best, and a detrimental effect on the cup at the worst.
Here's a Yama 2 Cup glass and alcohol burner vacpot with a cloth filter and bamboo stirrer. It comes with the alcohol burner, but we'll be using a butane burner for this how to.
The filter is installed by dropping it in the top vessel, and pulling the beaded metal cord down and hooking it on the bottom of the siphon. This keeps everything in place.
We recommend starting with off-the-boil water to speed things up. You can start with fresh cold water, but in blind tastings, it doesn't make a difference, as long as the water is high quality.
Another argument for starting with hot water - if you start with cold water and assemble everything before heating, some water will creep up the siphon long before its temperature is optimal for good extraction.
Grind just before brewing - not minutes before. We're using the amazing Finca Matalapa from Intelligentsia Coffee in this brew. Grind is just slightly finer than drip.
Gently insert the siphon vessel portion into the bottom glass container, taking care to not knock the siphon (it can chip if you're excessively reckless). Ensure a good seal with the rubber gasket.
We're using a small butane burner ($30-$50) which is very efficient and has a controllable flame, which is important for the brewing process. Right now, it's running on high.
As the water starts moving up to the top vessel, give a few stirs to fully saturate the grounds. At this point you also want to lower the flame a bit.
Continue stirring to fully saturate and mix the grounds with the water, and further reduce the flame on the burner. The idea is to have just enough flame to keep the water up top, keep the production of some steam or vapour "bubbles" to pass through the brewing coffee. We don't want the top boiling - just brewing.
With different sized vacpots (and different heating methods), different steep times are required. Because we're controlling the flame to a minimum for a "gentle" brew, we're steeping this about 70, 75 seconds.
With a standalone siphon coffee maker, completely remove the heat source (don't just turn it off) to start the kick down phase. We recommend removing it completely so there's no residual heat coming up from the burner to slow down the kick down.
As the vapour gas in the bottom vessel starts to contract, shrink, and change back to water, it creates a partial vacuum of negative pressure, and pulls the brewed coffee through the filter back to the bottom vessel.
The kick down is almost complete, and things have sped up a bit. Some recommend wrapping a wet cloth around the bottom vessel to speed up the kickdown further, but we do not recommend this - it can result in cracked and imploding glass.
At the end of the kick down, air is sucked very rapidly through the spent coffee grounds to fill the vacuum in the bottom vessel, resulting in bubbling and turbulence. This is the indicator that your brew is done.
At this point, you can carefully remove the siphon vessel portion of the vacpot, placing it in the lid / built in stand.
Your siphon coffee maker experience is done, and you're ready to enjoy some fantastic coffee!
What Kind of Filters Exist for Siphon Coffee Makers
When you buy a new siphon coffee maker it comes with a filter, and usually some replacements for the filter material. There are a wide range of filters that have been made in the past and are continued to be made today, and many of them can be used to replace the filtering device that came with your brewer if you're not happy with it. Here's a breakdown of the most common filters available today.
Some believe you get the best overall cup from a clean cloth filter (as compared to other filters) because unlike paper, cloth filters allow the most volatile oils from the coffee grounds to pass through.
Paper (with plastic and/or metal shaper): The Hario Nouveau siphon coffee brewer (and other brewers) uses a steel holder/paper combination that is effective and fairly efficient. It can be purchased separately as well. You end up with a coffee filtered in the same method as auto drip, which is a detriment to some because paper can impede some of the more volatile oils and aromas from passing through into the final brew. But hey, you're brewing at optimum temps with a vac pot, and most auto drip owners can't say the same. Cleanup is easy - remove filter, rinse over the sink (or shake over the garbage can), untwist the top plastic clamping disc, drop the paper filter, rinse plastic once more, done.
Glass: All glass filters are available to this very day if you can find them - the Cona Glass Rod Filter. But they weren't the first. A now-defunct but major American appliance brand named Cory made their reputation partially on their "Cory Glass Rod" which ironically was originally created for tea brewing, not coffee. They modified the original Cory Glass Rod, calling the original name of "Cory New Glass Rod" after optimizing its size and shape for coffee brewing. The device is a long glass tube with a bulbous, rough middle. The Cona rod is very similar in shape, but better made. These glass rods sit inside the siphon tube with the bulbous part acting as the filter at the top of the tube. The rough (but not sharp) surface of the middle was the filter - coffee grounds would get trapped in the little channels between the bumps, but liquid would still pass through. In practice, these glass filters allow a fair amount of sediment to pass into the brewed coffee. Some find this beneficial, others do not.
Nylon Mesh: Several electric siphon coffee brewers, including the (now defunct) Black and Decker Infuze, or the Bodum Electric Santos, use a one piece filter assembly that has nylon mesh inserts to allow brewed coffee to pass through. These are fairly effecient designs, letting more coffee oils pass through than paper does, but they are quite fragile and easily torn. Cleanup is pretty easy - some are rated as dishwasher safe.
I also wanted to cover some other filtering devices that are either quite rare today, or no longer manufactured. Some of these devices are quite efficient at what they do, and hopefully will make a comeback.
Metal (non mesh): Some believe this is the best filter ever created - the Nicro metal filter. It consists of two shallow bowl discs with cutouts on them (cutouts are offset to each other), a center spine that perforates both bowls, and a chain and spring loaded device to secure it to the bottom of your syphon filter. It does let more sediment pass compared to cloth or paper. Cleaning: a no brainer - rinse, dry, drop in dishwasher, whatever. This is the main reason why people love it so much - easiest filter to clean, and still brews a great cup of cup of coffee.
On the left is a butane burner which fits most standalone siphon coffee makers. On the right is the standard cloth wick alcohol burner they typically ship with.
When it comes to heating the water in a siphon coffee maker, you usually have two options with some sub-options: either the vacpot is designed for stovetop (electric or gas) use, or for a self-contained heating device like an alcohol wick burner or a butune burner. The shape of the bottom vessel usually tells the tale - if it's flat, it is designed for stovetop use. If it is round, it's designed to hang above a heating source.
Grinding and Timing Basics
When it comes to the coffee and the grind, I grind based on the filtering material. If I'm using cloth filters, I tend to grind fine - a fine drip grind or even finer. If I'm using paper, just a normal drip grind is good. If I'm using all metal or glass filters, then I grind a tad coarse. Experiment with your grind to find what works best for you.
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HARIO Coffee Syphon Bottom Lower Bowl Glass, Not Applicable
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Hario Coffee Syphon 3 Cup, Siphon Vacuum Coffee making, Vac-pot Cafetiere. BNIB
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HARIO Coffee Syphon Technica 5 Cup RRP £120
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Hario Coffee Syphon – Vacuum Coffee suit, nxa-5
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Hario Coffee Syphon – Vacuum Coffee suit, tca-3
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Hario SCA-5 1-Piece Glass 5-Cup Syphon Coffee Maker, Glass
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Hario 1-Piece Glass 5-Cup Syphon Coffee Maker Glass
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NEW Halogen Beam Heater Burner Infrared Heat for Hario Yama Syphon Coffee Maker
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Hario Coffee Syphon Coffee Server Decanter Teco 1000ml TC-100B Microwave OK
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HARIO Coffee Syphon Bottom Lower Bowl Glass Not Applicable an import>
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Hario Coffee Syphon Next Coffee Dripper for five cup NXA-5 from Japan New
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CONA COFFEE MAKER D. 1.13 L SYPHON BRAND NEW ( DTM) S019
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CONA COFFEE MAKER D. 1.13 L SYPHON VGC. ( DTM) SOME MARKS (BUDGET PRICED)
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- Excellent customer service as rated by buyers
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Brewing Bad: the Breaking Bad Coffee Maker
The day has finally come—Breaking Bad is back. After a year of suspense, everybody’s favorite meth-cooking high school chemistry teacher is back.
In order to get up to speed with the premiere of season 5’s second half, I’ve been watching my Breaking Bad DVDs lately. I was watching episode 603—”Sunset”—in which Gale Boetticher, being first introduced to Walter White, unveils his coffee-making apparatus (which is, of course, adjacent to the meth lab they work in):
If you didn’t recognize it, Gale essentially built, for all intents and purposes, a siphon filter. There’s a more specific name for it than the one Gale came up with, though—the Florence Siphon. Of course, being an incredibly geeky chemist, there shouldn’t be any doubt that Gale would go above and beyond what is absolutely necessary to make a great cup of coffee, but he didn’t need that entire set up—he could’ve bought a siphon filter online, after all.
That, though, would have been much less entertaining for us viewers.
I recently ran across this a blog called Weak Interactions, where the blogger explains science the way it is portrayed on screen—sort of like a “myth busters” type of thing I guess. He investigates whether or not Hollywood science is the equivalent of real-life science. I found this entry about the “Sunset” episode of Breaking Bad and the Breaking Bad coffee maker and thought it was really interesting:
Gale’s perfect coffee equipment looks to be a fairly overcomplicated vacuum reflux/distillation set-up, which is not currently under vacuum (there is no pump running, and a reflux condenser is not sealed into its flask). His quinic acid theory, however, is sound – it is known to contribute to the bitterness/acidity of coffee, but there are many other contributing factors.
Boiling a chemical under a mild vacuum is a common method of distilling or refluxing without strong heating, especially for things like water that have a relatively high boiling point. For the water to boil at 92 °C, the pressure would have to be about 0.75 bar (normal atmospheric pressure is 1 bar), which is roughly equivalent to an elevation of 2440 m, which can be experienced at the summit of El Capitan.
While I find it hard to believe that a cup of Sumatra, in 2010 or ’11, was the best cup of coffee Walter White had ever had (then again, maybe it was; I guess it depends what he drank before), I love this scene. And it’s not just because I love this show, and I love the music in this scene, and I love David Costabile (I even liked him when he was doing those cell phone commercials) and Bryan Cranston as actors; but also because of how well it promoted the specialty coffee industry.
In one fell swoop, Vince Gilligan and the writers of Breaking Bad did more positive promotion for the specialty coffee industry than baristas often do!
And I don’t mean it’s just because Breaking Bad has an insanely large viewing audience, but watch the way Gale interacts with Walt in this scene: he’s very humble and gentle and takes his time explaining the process, explaining how to taste the coffee, explaining how this process positively affects the coffee in the cup, even tagging on the importance of proper grinding!
It’s absolutely incredible how much like a barista Gale acts in this scene.
And, of course, Walter White, who is clearly the more intelligent and talented chemist of the two, instantly becomes a believer. Throughout the rest of season three and into season four, in fact, Walter only drinks coffee that he makes with the siphon filter. It’s a shame that there’s no deleted scene of Walt going home and destroying his drip brewer or Keurig K-Cup machine…
It’s a beautiful scene that every barista should take note of while watching.
He did cannabalize a Norelco Dial-a-Brew to make a cutter when he needs to cut his way out of zip tie cuffs later on, though, so that’s close 😉
excellent series! but two mistakes in this scene : Gale opens the tap to pour coffee with his right hand (0:35min). As it is set up, a proper chemist would use his left hand to open the tap and his right hand to hold the mug.
second mistake : As you explain it well, the is vacuum in the system, so Gale should open a vent before pouring the coffee!
Great series, though!
I’m a proper chemist. I usually open taps with my right hand, holding any container with my left, I get more control that way. Oh, and no, there would be no need to open a went before pouring the coffee, even with a stronger vacuum, the coffee would still flow out. Though, didn’t see that much bubbles. But it works like a charm, I myself has never tasted a better cup of coffee than my own, though my setup is way more advanced, just because. )
Extremely interested in building my own for home use. Would you be willing to send me a copy of your parts list and discuss differences in your more advanced setup? Any help would be greatly appreciated. Thanks!
I’m really interested in that too, if you get it, please forward to me. Or if any body else has an idea for it, it would be great.
This post is just perfect! As I’m a big fan of Breaking bad but also of coffee, I really enjoyed this scene ^^ It would be great to have an equipment like that in our houses haha 🙂
why doesnt someone make a commercial version of the coffee maker – i want one!
Great scene, I love it for all the reasons you stated. Plus, that’s my Florence Siphon project from Make: in your link, thanks! -John
Not sure why you need to boil water at 92C. Boil it normally, then cool it down to 92C and then run it through the coffee.
not an energy-efficient process. That’s why in industrial evaporators they lower the pressure up to 0.3 barg. And it’s pretty convincing that a character like Gale, so precise and quirky, couldn’t stand a coffe brewing process that wasted energy.
Herzlich Willkommen bei iSi Kulinarik!
Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte
Herzlich Willkommen bei iSi Kulinarik!
Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte
Welcome to iSi Culinary!
Specific content & products are available for your country. In order to discover the digital world of iSi, please visit
Stainless Steel Soda Siphon.
For that extra fizz.
For refreshing, sparkling soda water with that extra fizz.
Contemporary design meets modern technology — Create 0.75L (
25 fl.oz.) / 1 L (1 US Quart) of refreshing, sparkling water with extra fizz. For the preparation of pure soda water, sparkling refreshments & cocktails.
25 fl.oz.), 1 L (1 US Quart)
- High-quality stainless steel bottle
- Measuring tube to prevent overfilling
- Pressure control valve for maximum comfort and safety
- Ergonomic charger holder with non-slip silicone grip
- 2 year warranty
Soda Charger
Achieve the best results with the original iSi soda chargers!
Spare parts Stainless Steel Soda Siphon 0,75 L
Spare parts Stainless Steel Soda Siphon 1 L
Where can I get replacement parts for my iSi Whipper?
Replacement parts can be ordered by e-mail. Please send us the following information:
- The whipper you need a replacement part for
- The color of your whipper
- The date of manufacture (located on the base of the bottle)
- The replacement part you need (e.g., decorator tip, charger holder, or head gasket)
- Your name and your complete mailing address
- Your telephone number for queriess
Please send all information to info@isi.com
Who takes care of repairs for my iSi Whipper?
You can send your iSi Whipper to our factory.
c/o Customer Service
Please only send complete whippers for repairs. Please include a brief description of the fault with your whipper.
Stainless Steel Soda Siphon
Please note the instruction manual!
iSi Recipes
You can find new ideas and creative recipes in our iSi recipe database…
… or in our inspiring recipe booklet!
F.A.Q. Questions & Answers
Why does my iSi Soda Siphon release water immediately after I screw on the charger?
Never fill the bottle without having first inserted the measuring tube. The measuring tube must sit securely in the bottle neck. The bottle is full when the water starts to spill out of the measuring tube. Do not try to add more water by tilting or shaking the bottle.
My soda has hardly any carbonation. What is the reason for this?
Observe the following instructions when preparing your water:
Fill the bottle with cold water.
After screwing on the charger, shake the whipper a min. of 5 times.
If the water is cold when poured in and the siphon is kept in a cool place, then the soda water will be particularly fizzy.
Can I use bottle components from other companies with iSi components?
You should only use iSi original components. The individual components of iSi Whippers are tailored to work perfectly together. Never combine your iSi Whipper parts with those from other manufacturers as we cannot provide a guarantee for them. iSi heads are marked on the head and charger holder. iSi bottles are marked on the base.
Can I put juices or alcohol in the iSi Soda Siphon?
The iSi Soda Siphon is only suitable for the preparation of water.
Tiamo Europe
Cold Water Brewer 5 cups
Name: Cold Water Brewer 5 cups Product ID: HG2604 Dimensions: n/a Capacity: 5 cups Material: Stainless Steel (Mirror Polished), Glass Info: Drip speed adjustable
650ml Coffee Server
Name: 650ml Coffee Server Product ID: HG2302 Dimensions: n/a Size: 650ml Material: Server made of heatproof glassware Info: Designed for our pour over dripper
650ml Coffee Server (Black)
Name: 650ml Coffee Server (Black) Product ID: HG2305 Dimensions: n/a Size: 650ml Material: Server made of heatproof glassware, PP handle Info: Designed for our pour over dripper
KAGISO Pour Over Kettle 0.6L (Satin/Brushed Finish)
Name: KAGISO Pour Over Coffee Pot (Satin/Brushed Polish) Product ID: HA1606-1 Dimensions: n/a Size: 0.6L Material: Stainless Steel Info: Designed for optimal control.
KAGISO Pour Over Kettle 0.6L Polished
Name: KAGISO Pour Over Coffee Pot 0.6L Product ID: HA1606 Dimensions: n/a Size: 0.6L Material: Stainless Steel (Mirror Polish) Info: Designed for optimal control.
Dripper Set K02 (Glass)
Info: Dripper made for two cups and with circural hole at bottom
Tamping Stand with Mat
Name: Tiamo Tampering Stand with Mat Product ID: BC2401 Dimensions: n/a Size: n/a Material: Stand – Stainless Steel (SS304), Mat – Silicone Rubber Info: Designed for Tamper, Tampering Zone, Portafilter and Brush
Rectangle Knockbox
Name: Rectangle SS Knockbox Product ID: BC2404 Dimensions: 20 x 12 x 12 cm Size: n/a Material: Stainless steel and silicone rubber Info: Large Capacity; removable knock bar for easy cleaning. Non-slippery rubber feet.
Knock Box TR-80
Material: Aluminium, Silicone Rubber, Plastic
Info: Removable Inner box for easy cleaning, and non-slippery rubber base.
Tamping Stand
Name: Tiamo Tampering Stand Product ID: BC0200 Dimensions: n/a Size: n/a Material: Body – Stainless Steel (SS304), Tampering Roof and Footpad – Silicone rubber Info: Tampering Stand for Single or Double Spout Portafilter
Dripper Set K02 (Stainless Steel)
Name: K02 Stainless Steel Coffee Dripper Set Product ID: AK91305 Dimensions: n/a Size: 650ml Material: Dripper: Stainless steel/ Server: Heat proof glass and PP handle Info: Dripper set made for 2-4 cups
MONIFA Pour Over Kettle 1L Polished
Name: MONIFA Pour Over Kettle 1L Polished Product ID: HA1609 Dimensions: W23 x D12.8 x H15.5cm, Spout 8mm diameter Size: 1.0L Material: Stainless Steel body with PP handle and knob Info: Designed for optimal stream control. Availiable with thermo-knob (optional).
ADEDE Pour Over Kettle 1L Polished
Name: ADEDE Pour Over Kettle 1L Polished Product ID: HA1613 Dimensions: W23 x D12.8 x H15.5cm, Spout 8mm diameter Size: 1.0L Material: Stainless Steel Info: Designed for optimal stream control. Availiable with thermo-knob (optional).
ADEDE Pour Over Kettle 1L Polished
Name: ADEDE Pour Over Kettle 1L Polished Product ID: HA1614 Dimensions: W23 x D12.8 x H15.5cm, Spout 8mm diameter Size: 1.0L Material: Stainless Steel with PP handle and knob Info: Designed for optimal stream control. Availiable with thermo-knob (optional).
GUGU Pour Over Pot 0.9L Polished
Name: GUGU Pour Over Pot 0.9L Polished Product ID: HA1620 Dimensions: W25.4 x D13.8 x H14.5cm, Spout 8mm diameter Size: 0.9L Material: Stainless Steel body and knob with PP handle Info: Designed for optimal stream control. Availiable with thermo-knob (optional).
MONIFA Pour Over Kettle 1L Polished
Name: MONIFA Pour Over Kettle 1L Polished Product ID: HA1622 Dimensions: W23 x D12.8 x H15.5cm,, Spout 8mm diameter Size: 1.0L Material: Stainless Steel Info: Designed for optimal control. Availiable with thermo-knob (optional).
MONIFA Pour Over Kettle 1L Brushed
Name: MONIFA Pour Over Kettle 1,0L Brushed Product ID: HA1623 Dimensions: W23 x D12.8 x H15.5cm,, Spout 8mm diameter Size: 1.0L Material: Stainless Steel Info: Designed for optimal control. Availiable with thermo-knob (optional).
ZOLA Pour Over Kettle 0.9L Polished
Name: ZOLA Pour Over Kettle Product ID: HA8401R2 Dimensions: W25.4 x D13.8 x H14.5cm Size: 0.9L Material: Stainless Steel, Polished Finish Info: Designed for optimal control. Available with thermo-knob (optional).
300ml Milk Pitcher (Mirror Polish)
Name: 300ml Milk Pitcher (Mirror Polish) Product ID: HC7019 Dimensions: W11.5 x D8 x H9.5cm Size: 300ml Material: Stainless Steel Info: Designed for commercial use.
600ml Milk Pitcher (Mirror Polish)
Name: 600ml Milk Pitcher (Mirror Polish) Product ID: HC7020 Dimensions: W13.5 x D9.5 x H11cm Size: 600ml Material: Stainless Steel Info: Designed for commercial use.
1.0L Milk Pitcher (Mirror Polish)
Name: 1.0L Milk Pitcher (Mirror Polish) Product ID: HC7021 Dimensions: W14.7 x D10.8 x H13.2cm Size: 1.0L Material: Stainless Steel Info: Designed for commercial use.
300ml Milk Pitcher (Mirror Polish) with Silicone band
Name: 300ml Milk Pitcher (Mirror Polish) with Silicone band Product ID: HC7063 Dimensions: W8 x D8 x H9.5cm Size: 300ml Material: Stainless Steel with Silicone Band Info: Designed for commercial use.
300ml Milk Pitcher (Satin/Brushed Polish)
Name: 300ml Milk Pitcher (Satin/Brushed Polish) Product ID: HC7065 Dimensions: W11.5 x D8 x H9.5cm Size: 300ml Material: Stainless Steel Info: Designed for commercial use.
600ml Milk Pitcher (Satin/Brushed Polish)
Name: 600ml Milk Pitcher (Satin/Brushed Polish) Product ID: HC7066 Dimensions: W13.5 x D9.5 x H11cm Size: 600ml Material: Stainless Steel Info: Designed for commercial use.
Cona Vacuum Coffee Maker
Description
Cona coffee makers have been world famous for over 60 years as one of the purest coffee brewer designs and are found is some of the finest restaurants and hotels in the world. Using an innovative application of the vacuum principal, the Cona coffee maker automatically ensures that the coffee is infused at the optimum temperature and rate. This process results in perfect extraction of the coffee oils and caffeine for a pure, distinctive flavor without bitterness or sediment. In addition, this elegant siphon coffee maker brews entirely in glass; no metal or plastic parts ever come in contact with the coffee. The Cona vacuum coffee pot can also brew delicious tea as well!
- Cona coffee maker
- elegant design with scientific flair
- utilizes vacuum brewing method for optimum extraction
- coffee is prepared entirely in glass; no contact to metal
- spirit lamp uses readily available denatured alcohol (fuel not included)
- popular for home, fine restaurants, inns and b&b's
- available in the following sizes:
- "C" model (0.85 liter/28.8 ounces)
- "D" model (1.14 liter/38.4 ounces)
- imported from England
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