Hario TCA-2 2 cup coffee syphon

Overview

The Hario Coffee Syphons (also known as Vacuum Pots) are one of the best ways to brew coffee and produce a coffee 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. By using heat resistant glass, Hario Syphons control the brewing temperature precisely between 91 to 95 degrees Celsius (1960 to 2003 degrees Fahrenheit) which is the ideal brewing temperature for coffee. This ensures the purity of flavor whilst avoiding the bitterness that results from boiling water.


Hario coffee syphons, looking like they are straight from the science lab, work on the principle of pressure.
Heat boils the water in the lower chamber. When the top chamber is sealed into the lower chamber, pressure builds, and forces the water into the top chamber.
The coffee grounds are placed into the top chamber and are stirred vigorously with a bamboo stirrer to wet all the grounds, and allowed to brew for 40seconds. At this point, the siphon is removed from the heat source.
This causes a pressure difference in the lower chamber and forces the brewed coffee to be sucked through the cloth filter back into the lower chamber. Stirring the coffee in a steady fluent motion enhances the vacuum and aids in proper extraction.
Because the brewing occurs away from the heat source, it avoids burning the coffee, and allows for the unique subtle flavours to be extracted.


Instructions:



  • Pre heat Hario syphon with heated urn water.

  • Rinse the cloth filter and place in the top chamber of the syphon.

  • Light the burner.

  • Discard the urn water.

  • Refill with hot water up to the "Hario" label.

  • Place over the burner, and place the top chamber on a "tilt".

  • Wait until rolling bubbles form.

  • Grind "light roasted" coffee on coarse setting, slightly finer than plunger.

  • Measure out two scoops (14g) of ground coffee into a bowl.

  • Place the top chamber into the lower chamber and gently seal.

  • Allow water to fill top chamber and add ground coffee.

  • Stir vigorously to wet all grinds using a non-metallic stirrer.

  • Allow 40 seconds to elapse and remove the syphon from heat the source.

  • Use a bamboo or other non-metallic stirrer and steadily and fluently stir 8 times.

  • Allow all coffee to collect in the lower chamber.

  • Remove the top chamber and serve.


 
The TCA-2 comes with :
Spirit Lamp, Cloth Filter (F-103S) & Coffee Bean Scoop.
Size = W 160mm x D 95mm x H 320mm.  2 Cups = 240ml

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Hario TC-2 Syphon (2 cup)

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Hario TC-2 Syphon (2 cup)

The Hario Coffee Syphons (also known as Vacuum Pots) are one of the best ways to brew coffee and produce a coffee brew which is superior both in taste and quality to those of other brewing methods.

$110.00
Out Of Stock

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