Now we’re makin’ coffee! Coffee lovers value their vacuum pots above almost everything else because they produce a smooth brew loaded with all the flavors a bean can offer, their designs tend to be elegant and they are endlessly fascinating to watch
The only downside I see to using a vac pot is washing all the parts. Still, it's worth it!
While the principles are the same from manufacturer to manufacturer, specific instructions differ from one to another and I recommend you refer to your manual for the most accurate instructions. The following general description is applicable to all.
Vac pots have two chambers that are connected by a central tube. Water is placed in the bottom chamber and the appropriate amount of grounds in the top — again, two tablespoons of coffee to six ounces of water. As the water in the bottom chamber comes to a near boil, pressure forces it into the upper chamber where it mixes with the coffee.
When most of the water is in the top, give it a quick stir and remove the entire assembly from the heat. As it begins to cool, a vacuum forms in the base and the brewed coffee is sucked into the lower chamber while the wet grinds stay on top.
