咖啡字典 Coffee Dictionary – V60滤杯、Vacuum pot 真空壶/虹吸壶/赛风
The brewing products of the Japanese company Hario are evidently very successful. Like the Syphon vacuum pot, the V60 pour-over has come to be the best known of its type. Most V60-type devices are essentially just a cone of some kind with a hole at the bottom. A paper filter sits inside and the device sits atop a vessel or cup. Ground coffee is placed in the filter and water poured atop the coffee, which then makes its way through the coffee and the paper filter. The method is quite simple and very manual, but technique, especially how the water is applied, is key. The V60 has unique swirling ridges, though what really makes the difference are the V60 papers, as they taste nicer than other papers.
Vacuum pot （Syphon）
The vacuum pot – “vac pot” for short – is most commonly encountered under the trade name Syphon. The Syphon is actually a specific design of the vacuum pot made by the Japanese company Hario, but, like Hoover in the UK and Ireland, it has come to represent the device itself. There is no more dramatic brewing method for filter coffee. The most common comparisons heard are those of a school science experiment and, more recently, something off the hit TV show Breaking Bad. Visually, the vac pot consists of two glass bulbs, one sitting atop the other, with a heat source beneath. Water is placed in the bottom bulb, and, depending on the design, there is either a paper, cloth, or glass filter between the two chambers. As heat is applied, the water heats up and pressure is created in the bottom chamber, forcing the water up to the top chamber at a critical point. Coffee is then added to the top chamber and is steedeliped for as long as the user desires. When the heat source is taken away a vacuum is created, sucking the brew into the bottom chamber, while the grounds remain up top. This method that the heat of the brew rises throughout; this is due to the insulating effect of the coffee on the water. This has the downside that vacuum-pot-brewed coffee can often over-extract when brewed for too long. Used well, however, the method can produce delightful coffee, all while providing a mesmerizing theatrial show.
Maxwell Colonna-Dashwood, 2017, The Coffee Dictionary: An A-Z of coffee, from growing & roasting to brewing & tasting. 247pp