What You Need to Know
Water vapor pressure forces heated water into an upper chamber containing coffee grounds, where immersion occurs (90-95°C). Subsequent cooling creates a vacuum that draws brewed coffee through a filter back to the lower chamber, separating grounds via both immersion time and precise filtration.
Produces exceptionally clean coffee with balanced acidity and aromatic clarity, showcasing delicate flavor notes often masked in other methods.
Key Parameters
Temperature
92°C
85°C - 98°C
Time
4 minutes 30 seconds
3 minutes - 6 minutes
Equipment
Heat-resistant borosilicate glass chambersCloth/metal hybrid filter (20-40 micron pores)Alcohol burner or electric heater
Steps
- 1.
Japanese iced coffee (Tokyo 1960s): Precise temperature control preserves volatile aromatics when brewing directly over ice
The Science
Primary Reaction
Vapor pressure differential extraction