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Yama Coffee Siphons
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Yama Coffee Siphon, 5 Cup $29.99
#15512
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Makes five 4-oz cups (20 oz),
9-1/4" high overall,
4-1/4" high carafe,
5-1/2" diameter base,
Glass funnel and carafe,
2-3/8" diameter filter screen,
4-1/4" diameter cotton screen cover,
Blue plastic handle and funnel holder,
Funnel holder doubles as funnel cover,
Includes measuring spoon,
Wire trivet for use on electric stovetops
Taiwan |
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Yama Coffee Siphon, 8 Cup $34.99
#15514
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Makes eight 4-oz cups (32 oz),
11" high overall,
6" high carafe,
4" diameter base,
5-1/2" wide belly,
Glass funnel and carafe,
2-3/8" diameter filter screen,
4-1/4" diameter cotton screen cover,
Black plastic handle and funnel holder,
Funnel holder doubles as funnel cover,
Includes measuring spoon,
Wire trivet for use on electric stovetops
Taiwan |
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Yama Coffee Siphon Replacement Filter
Assembly $4.99
#15517
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Metal screen with spring, beaded chain and catch,
2-3/8" diameter screen,
2 cloth filters 4-1/4" diameter.
Cloth is attached to screen by way of a string, which is tied
underneath.
Cloth covered filter assembly is washable.
Taiwan |
Instructions for Using the Yama Coffee Siphons |
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Drop the washable, reusable cloth covered filter into
the funnel (glass infusion chamber) with the chain hanging down into the
glass tube.
Pull the chain down until you can hook it to the bottom of the siphon
tube. |
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Stand the funnel onto its holder. Add one heaping
measure of ground coffee per "cup".
Fill the bottom carafe with fresh, cool water up to the maximum capacity
mark (5 or 8 "cup"). |
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Place the funnel onto the bottom carafe and gently
twist to fit the rubber stopper and tube into the opening.
Place on stove, low to medium heat.
Note: If using an electric stove, you must use the wire trivet
between the carafe and the burner. |
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As the water boils, it will be siphoned to the top
funnel chamber, where it will infuse with the coffee grounds.
You may now stir the mixture a bit.
It is normal for a little water to remain in the bottom carafe. |
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Let brew about 60 seconds, then remove the coffeemaker
from the heat source.
The coffee will then filter back down into the carafe, leaving the
grounds at the top. |
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Gently rock the funnel back and forth to loosen it from
the carafe, lift off and stand it onto its holder.
Pour and enjoy the coffee! |
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Bodum Santos Electric Coffeemaker
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Bodum Santos 10-Cup Electric Vacuum
Coffeemaker With Timer, Model 3000-10US Clear $99.99
#90576
Currently unavailable |
Brews 25 to 51 oz (1 Liter) of coffee (5-10 cups),
Lighted switch when on,
Takes approx. 8 minutes for brewing,
Programmable for unattended start time,
Warmer turns off after 2 hours,
12" high with base pad and cone,
7" high carafe,
9-1/2" wide
Polycarbonate construction,
Removable nylon filter,
Cone stores on hinged holder on base,
Hidden elements in carafe,
Carafe lifts off electric base pad,
Removable carafe lid for serving,
Soft-grip rubberized handle,
32" long cord, storage in base,
Instruction book,
Coffee measure included,
UL Listed 120V, 60Hz, 1200 watts
Germany
2 year limited warranty
(Bodum Santos Electric Vacuum Coffeemaker Instruction
Manual - PDF 361KB) |
Bodum Santos
Stovetop Vacuum Coffeemaker
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Bodum Santos Stovetop Vacuum Coffeemaker
#15539
We no longer stock this item |
Makes 32 ounces,
11.5" tall overall,
Heat resistant borosilicate glass,
All plastic parts made of 6/6 Nylon,
Comes with funnel lid, funnel holder (not shown), coffeemaker lid,
measuring spoon, filter, handle, and carafe fitted trivet (not shown).
Switzerland
#K1208-01 |
  Truly a show, the vacuum coffeemaker
deserves, and requires, watching.
There is no need for
paper or other filters for the coffee, since the Bodum unit comes with a
washable filter. Even when using coffee ground for automatic drip, only a
minimal amount of sediment remains in the carafe after the coffee is made.
Allow 18-25 minutes for
brewing. Though the water boils rather quickly when using the unit on the
stovetop, it takes about 10 to 15 minutes for the coffee to settle back in
the carafe, depending mostly on the size of the coffee grounds. As the
directions below indicate, watch it while the water boils, remove it from
the heat source before all the water escapes the bottom carafe, then let it
finish the process on its own.
For a tabletop show, you
can use the coffeemaker over a spirit filled burner (like a fondue base); it
takes a little longer to heat, but it may well prove worthwhile.
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Instructions for Bodum Santos Stovetop Vacuum Coffeemaker
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Fill the bottom carafe with the desired amount of water. |
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Place the carafe on the stovetop. Use a trivet or heat diffuser
between the electric elements and the carafe. Use a heat diffuser
between gas elements and the carafe. |
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Insert the filter into the funnel. |
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There is a small chain on the filter, with a hook. Pull the chain
gently and secure the hook to the bottom edge of the glass tube. |
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Insert ground coffee in the funnel. Use one scoop of coffee for each
cup. Any grind of coffee can be used; finer grinds will give you a
stronger cup, but some will also make their way to the bottom when the
coffee is done. |
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Insert the funnel into the carafe, pressing gently for a tight (but
not too tight) seal. Turn on the stovetop element or flame so that the
heat or flame only covers the bottom of the carafe. Bring the water to a
boil. |
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As the water boils, it will rise into the funnel and mix with the
ground coffee. Around 2 cm. (c. 3/4") of water will remain in the bottom
carafe. (If the water level goes below this zone, your heat is too high.
Don't let the water level go below this zone, or the carafe will risk
cracking.) |
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Remove the coffeemaker from the heat source and place it on a dry
grass mat, or a dry dishtowel, or a dry trivet. The coffee will now go
back down from the funnel into the carafe. (Should it cease to go down,
simply replace on the heat source and bring to a boil again, and remove
promptly.) |
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When all the coffee is back in the carafe, remove the funnel and
serve. Clean the funnel by removing the coffee grinds, releasing the
filter hook from the glass tube, and rinsing both thoroughly. |
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Retro Coffeemaker
Made in Portugal, the Retro-Coffeemaker is reminiscent of its predecessor
from Vienna, from around the mid 1800's. It is a wonder to watch as it makes
coffee.
Coffee is placed in the carafe and hot water in the server. With everything
in place, the burner is lit under the server. As the water is heated, it
exits the server and showers the ground coffee in the carafe. At the same
time, the server rises and the flame under it is automatically extinguished.
A vacuum forms in the server and the coffee is called back into it. Open the
tap and pour yourself a wonderful cup of hot coffee.
Balance and supports - solid brass
Serving container - solid brass or copper with tin-lined interior
Base - hard and resistant to denatured alcohol
Uninflammable wick
Silicone seals
No-drip tap
Metal filter
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Retro Coffeemaker, Copper #12691
Currently unavailable |
Design Copper Model
Copper server with brass accents
1000 cc (34 oz) capacity,
13-1/4" high,
11" wide,
7" deep with tap,
Boiler is 6" high, 4" diameter,
Plastic base plate |
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Retro Coffeemaker, Brass #12695
Currently unavailable |
UNI Silver Look Model
Brass server with chrome accents
1000 cc (34 oz) capacity,
14" high,
11" wide,
7" deep with tap,
Boiler is 6" high, 4" diameter,
Plastic base plate |
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Retro 1000 cc
Replacement Carafe $44.99
#12661
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Holds approximately 34 oz.,
9-1/4" high |
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Retro Replacement Wick $5.99
#12662
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Approx 2-1/2" long,
Brass nozzle |
Use & Care of the
Retro Coffeemaker
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Pre-heat water in a kettle, so it's ready
for when it needs to be poured into the server..
Assemble the unit as shown, on a flat, solid surface.
Close the tap.
Remove the wick from the glass burner and fill half-way with methanol or
denatured alcohol. Replace the wick.
Remove the cover from the glass carafe and gently press the siphoning
tube into the serving container so that it forms a seal.
For the 1000cc units, place about 5-6 tablespoons of ground coffee into
the glass carafe (4-5 tbsp for the 600cc units). Adjust the quantity to
your own taste. |
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Remove the top center plug from the server
and pour about 600-1000cc (20-34 ounces) of water into it.
Securely replace the top center plug on the server.
Tip the server up using the knob on the counterbalance, open the wick
cover and release the boiler slowly so that it keeps the burner cover
open.
Ignite the flame. |
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Depending on the amount and the temperature
of the water, it will take from 7 to 9 minutes to begin its performance.
As the water heats, it is forced through the sleeve into the glass
carafe and over the coffee, to mingle with it. |
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As the server gets lighter, it will rise
with the help of the counterbalance, and release the wick cover,
extinguishing the flame.
On the outside chance that the burner cover should remain open, gently
tip the cover handle to close it. |
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As vacuum forms in the boiler, the coffee
is recalled through the sleeve into the server, and the grounds remain
in the carafe.
Before opening the tap to pour the coffee, loosen the top center plug on
the server to release the vacuum.
If you enjoy really strong coffee, the burner can be relit at this point
and the brewing process repeated. |
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Alcohol Burner |
No-drip spout |
Filter on Siphoning Tube |
| Use only denatured alcohol or
methanol: |
Make sure the burner is always at least 1/4
full when operating. Wipe up and dry spills before lighting. Never allow
it to burn dry, and never fill it while it is burning. |
| If the burner cover (flame
cap) remains open: |
Tip the burner cover handle to close it,
and lightly oil the hinge when you clean the unit. |
| If coffee does not flow from
the server to the carafe: |
Check that the flame is burning.
Check that the top center plug is in the closed position.
Check that the siphoning tube is placed tightly into the server. |
| If coffee does not flow from
the carafe to the server: |
Check that the top center plug is in the
closed position.
Check that the siphoning tube is placed tightly into the server. |
| If coffee does not flow from
the spigot: |
Check that the top center plug on the
server is open or in the open position. |
| Cleaning: |
Always wait to clean the machine until it
has cooled completely.
Remove the glass, dump out the grounds and wash as you would all glass.
Never clean a hot glass with cold water, to prevent breakage.
The server and siphoning tube can be cleaned by running under water.
Never attempt to open the server other than by the top center plug, as
it is hermetically sealed.
Never use abrasive cleaners, scouring pads or hard brushes for polishing
or cleaning.
Lightly oil the hinge of the burner on a regular basis, to guarantee
automatic closure. |
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