The vacuum pot, also known as a siphon, is an extremely effective method of brewing coffee. It requires a little patience and dedication, but with time and practice, the siphon can produce a cup of coffee to rival any out there. It is particularly effective for revealing the complexity and pureness of coffee that comes forth in a lighter roast. This aspect makes it the choice brewing technique for many coffee aficionados.

You Will Need:
• Vacuum pot
• Coffee grinder, ideally a burr grinder (set anywhere from a medium fine to a medium or drip grind)
• Fresh roasted coffee
• Timer
• Filtered water
• Heat source, open flame or electric plate
• Gram scale or tablespoon for measuring coffee
• Spoon
• Thermometer (optional)

Step One: Heat Water
Measure the amount of water you are going to brew and place it in the lower chamber of the vacuum pot. Begin heating the water until it is almost boiling, or 190 to 195 degrees.

Step Two: Measure and Grind
While the water heats, measure and grind your coffee. Having uniform grind is extremely important for this brewing technique, so if you don't have a burr grinder, now is the time to buy one. Start with a drip (medium) or auto-drip (medium fine) grind, measuring 9 grams, or two level tablespoons, of coffee per 6 ounces of water.

Step Three: Vacuum
Once the water is near boiling, place the top half of the vacuum pot back onto the lower section, being careful to allow for a tight seal between the upper and lower chambers. When you do this, you will create a positive pressure in the lower chamber that will force most of the water into the top bowl. When three-fourths of the water is in the top chamber, lower the temperature on your burner to medium-low or low. A thermometer is extremely handy at this juncture so you can adjust your heat to maintain temps in the 200 degree range.

Step Four: Brew
Once nearly all the water is in the upper chamber, add the coffee to the water and stir it well, wetting all the grounds to ensure a uniform extraction. Let the coffee brew for two minutes and then remove it from the heat source entirely. Ideally it will take 20 to 45 seconds for the water to drop back to the lower chamber. If it takes more than 60 seconds to drop, adjust to a coarser grind. If it comes down too quickly, make the grind finer.

Step Five: Enjoy
Taste the coffee and note how you would adjust the grind, brew time, and temperature for future pots. The adjustment aspect of siphon brewing requires fine touch and artistry. It's easy to turn a brilliant, lustrous coffee into an "okay" cup if the brewing parameters are not ideal. Plus, everyone's taste is a little different -- and no one knows your palate better than you.