Coffee Siphon Kazumi-style

This Kazumi-style coffee siphon is a Japanese-inspired brewing method that uses an all-glass vacuum system to make a clean, full-bodied cup. It stands out for its "science lab" look and its glass filter and condenser.

Key Features of the Kazumi Siphon

• All-glass construction: Every part, including the filter, is made from durable borosilicate glass, so no paper, metal or cloth touches the coffee.
• G3 glass filter: Instead of the cloth or paper used in traditional siphons, it uses a permanent glass or ceramic filter that lets natural oils through while keeping the grounds out.
• Temperature condenser: A glass condenser keeps the water just below boiling, which avoids the "burnt" taste of high-heat brewing.
• Stove compatibility: Designed to work directly on gas, electric, induction or open flame stoves, with no special alcohol burner needed.

How It Brews (5 to 8 Minutes)

1. Prepare: Add room-temperature water to the bottom flask and medium-coarse coffee grounds to the upper funnel.
2. Heat: As the water heats, vapour pressure pushes it up through the condenser into the funnel, where it mixes with the grounds.
3. Extract: The coffee brews in the upper funnel for about a minute. The direct infusion system makes sure all the water passes evenly through the grounds.
4. Draw down: Once you take it off the heat, the cooling flask creates a vacuum that pulls the brewed coffee back down through the filter, leaving the spent grounds on top.