VACUUM COFFEE / GABET
Coffee alchemistry
Coffee made with Vacuum Coffee Maker or, in other words, with Siphon Coffee Maker, has a unique “gentle and soft” taste and is highly appreciated by true coffee lovers. Making vacuum coffee is a real sight.
The vacuum coffee unit consists of two siphons standing on top of each other, connected by a pipe. The bottom container is half filled with water, and the top container is filled with ground coffee. The coffee maker is then placed on a heater, typically an alcohol burner. As the water heats up, the air in the bottom container begins to heat up and expand. Boiling water under the pressure of heated air rises through the connecting pipe to the upper container, infusing the coffee in it. The flame is then turned off. The air in the lower container cools and shrinks in volume, which creates a negative pressure, or a vacuum, and the coffee from the upper container flows into the lower container, separating the coffee grounds.
The true originator of this method of coffee preparation is not exactly known. However, the first patent for a similar device was received by a German named Loeff in Berlin in the 1830s. Frenchman Louis Gabet improved the device, obtaining a patent in 1844 for his design. At that time, the coffee, solemnly prepared directly in front of the guests, gained great popularity and was also named “Gabet” in honor of its creator.
There were many different vacuum coffee making designs in the Victorian era, each with its own characteristics. However, they all had one common flaw: they were all made of ordinary glass, because heat-resistant glass had not been invented at that time. While making the coffee and washing the parts, the coffee maker often broke, which made it useless. After the advent of electric automatic coffee makers, these coffee makers almost completely fell out of use, although they continue to be highly valued by experts in the field for the unique taste characteristics of the resulting coffee.
- Fill water into the bottom siphon
- Burn the alcohol burner over medium heat
- Place the fire under the bottom siphon
- Insert the filter into the upper siphon
- Check and make sure that the filter is installed correctly and there are no “gaps”.
- As the water boils, place the upper siphon on the lower siphon in a suitable manner
- Reduce the intensity of the fire
- Wait until the water rises from the bottom siphon to the top siphon
- Add ground coffee
- Slowly stir the coffee 10 times
- Wait for 1.5-2 minutes
- Stir the coffee again slowly 5 more times
- Turn off the flame
- Wait until the coffee from the upper siphon pours into the lower siphon
- Wait for 2-3 minutes
- Remove the upper siphon
- Pour coffee into mugs and serve
| Coffee Type | 100% Arabica |
| Roasting Level | Medium (Vienna Roast) Dark (French Roast) |
| Grind Size | Medium (Filter Coffee) |
| Water Temperature | Almost Boiling: 197 ÷ 205 ° Fahrenheit |
| Coffee / Water Ratio | 4-6 gr coffee / 100 ml water (1.5-2 tablespoon for every cup) |
| Preparation Time | 5 minutes |
| Serving Size | 240 ml (8 Fl Oz) |
| Caffeine Amount in 1 Serving | 100-120 mg |
| Nutritional Value | 2-3 Calories |
| Daily Dosage | No more than 4 Cups |
| Serving Method | – As is; -With Milk or Cream; – With Sweetener or Dessert. |
W A R N I N G !
The given numbers are average and may be different from the actual values.
– Vacuum Coffee was popular and respected during the Victorian era.
– Because of the extremely fragile structure of the Gabet, this coffee was made in Europe only on special occasions and for important guests.
– Along with the active spread of “Third Wave Coffee”, Gabets are currently one of the fastest growing coffee makers in the world.
– According to experts in the coffee field, vacuum-prepared coffee preserves the most subtle shades of coffee flavor.
– In addition to the names “Vacuum Coffee” and “Gabet”, the coffee prepared in this way is also called “Siphon Coffee”.
Coffee made with Vacuum Coffee Maker or, in other words, with Siphon Coffee Maker, has a unique “gentle and soft” taste and is highly appreciated by true coffee lovers. Making vacuum coffee is a real sight.
The vacuum coffee unit consists of two siphons standing on top of each other, connected by a pipe. The bottom container is half filled with water, and the top container is filled with ground coffee. The coffee maker is then placed on a heater, typically an alcohol burner. As the water heats up, the air in the bottom container begins to heat up and expand. Boiling water under the pressure of heated air rises through the connecting pipe to the upper container, infusing the coffee in it. The flame is then turned off. The air in the lower container cools and shrinks in volume, which creates a negative pressure, or a vacuum, and the coffee from the upper container flows into the lower container, separating the coffee grounds.
The true originator of this method of coffee preparation is not exactly known. However, the first patent for a similar device was received by a German named Loeff in Berlin in the 1830s. Frenchman Louis Gabet improved the device, obtaining a patent in 1844 for his design. At that time, the coffee, solemnly prepared directly in front of the guests, gained great popularity and was also named “Gabet” in honor of its creator.
There were many different vacuum coffee making designs in the Victorian era, each with its own characteristics. However, they all had one common flaw: they were all made of ordinary glass, because heat-resistant glass had not been invented at that time. While making the coffee and washing the parts, the coffee maker often broke, which made it useless. After the advent of electric automatic coffee makers, these coffee makers almost completely fell out of use, although they continue to be highly valued by experts in the field for the unique taste characteristics of the resulting coffee.
- Fill water into the bottom siphon
- Burn the alcohol burner over medium heat
- Place the fire under the bottom siphon
- Insert the filter into the upper siphon
- Check and make sure that the filter is installed correctly and there are no “gaps”.
- As the water boils, place the upper siphon on the lower siphon in a suitable manner
- Reduce the intensity of the fire
- Wait until the water rises from the bottom siphon to the top siphon
- Add ground coffee
- Slowly stir the coffee 10 times
- Wait for 1.5-2 minutes
- Stir the coffee again slowly 5 more times
- Turn off the flame
- Wait until the coffee from the upper siphon pours into the lower siphon
- Wait for 2-3 minutes
- Remove the upper siphon
- Pour coffee into mugs and serve
| Coffee Type | 100% Arabica |
| Roasting Level | Medium (Vienna Roast) Dark (French Roast) |
| Grind Size | Medium (Filter Coffee) |
| Water Temperature | Almost Boiling: 197 ÷ 205 ° Fahrenheit |
| Coffee / Water Ratio | 4-6 gr coffee / 100 ml water (1.5-2 tablespoon for every cup) |
| Preparation Time | 5 minutes |
| Serving Size | 240 ml (8 Fl Oz) |
| Caffeine Amount in 1 Serving | 100-120 mg |
| Nutritional Value | 2-3 Calories |
| Daily Dosage | No more than 4 Cups |
| Serving Method | – As is; -With Milk or Cream; – With Sweetener or Dessert. |
W A R N I N G !
The given numbers are average and may be different from the actual values.
– Vacuum Coffee was popular and respected during the Victorian era.
– Because of the extremely fragile structure of the Gabet, this coffee was made in Europe only on special occasions and for important guests.
– Along with the active spread of “Third Wave Coffee”, Gabets are currently one of the fastest growing coffee makers in the world.
– According to experts in the coffee field, vacuum-prepared coffee preserves the most subtle shades of coffee flavor.
– In addition to the names “Vacuum Coffee” and “Gabet”, the coffee prepared in this way is also called “Siphon Coffee”.