Syphon Coffee and Cold Brew Infuser in glass 2 cups

The siphon is a true test of the little chemist in you; in fact, it looks like it came straight out of a laboratory. The siphon was invented back in the 1830s by the German Loeff. Coffee with a siphon is not everyday, in fact it was replaced by electric coffee machines in the 1950s. Few have continued to use this method, but it is now making a comeback, especially in Japan where world championships in this specialty are held.
But how exactly does the coffee siphon work?
The siphon consists of a burner and a metal frame that holds the two carafes and the filter (made of metal, nylon or paper) in which the coffee is brewed.
It starts by boiling the water in the bottom carafe, which must, however, be inserted already hot ( there are two notches that portion the water for one or two cups), after which you place the other carafe on top adding the single-origin ground coffee. When the water starts to rise you immediately stir it with a bamboo spatula for a minute so that the coffee will de-gay and absorb the water more evenly.
According to the Japanese school, one must then stir it a second time so that the coffee creates layers over the filter, thus creating a double filtration. In fact, siphon coffee is famous for its clean and pure taste. When all the water has risen, the flame is removed and the coffee begins to descend into the carafe below thanks to pressure and the force of gravity.
Siphon also used for Reverse Extraction in Negative
For lovers of flavored brews, here is how to use it:
Put in place of water an alcoholic base such as vodka and add dry ice which, will boil the water without the need for a stove.
Instead of coffee in the top the ingredient you want to make the infusion of, for example rosemary, various fruits and let thanks to the pressure the water will rise and create the infusion that will end when the chemical action of the dry ice will be exhausted and everything will start to go down. The infusion will be completed!