Yama Vacpot

    what is it? well it makes coffee that’s it …. Ok maybe tea, I have never tried it, I’ll get back to you on that.
So why use this to make your coffee. Because it is freaking cool to use, oh yeah, it makes a damn good cup of coffee.

Now on to the review.

First the pro’s
1.Aesthetically it is very nice, that is if you like the lab look.
2. You can use it any where, that is you don’t need to plug it in.
3.It makes a good show
4.The cloth filter makes a very clean cup of coffee(very little to no sediment in the cup)
5.Fast infusion times.(the time the coffee is actually in contact with the water)

Now on to the con’s
1.It is a pain to clean, (without buying special brushes) can you clean it without the brushes? Yes, but it’s hard.
2.The cloth filter is not easy to clean.
3.It can have a long brew time, meaning it takes a while to bring the water to the right temp. even with the butane burner.
4.Low volume, it makes about 20 oz’s
5.Something that could  be easily broken (I have never broken mine but I use caution when washing it)

    Now what about the coffee? How does it  taste. Only as good as the coffee you use.  A vacpot WILL NOT improve the taste, it will however bring out some subtle nuances of the coffee that  French press or drip tend not to . Well then, what does a vacpot bring out in a coffee? From my tasting’s it will  underscore the acidic notes and hide the bitter notes at the same time, some would described it as bright. Using a vacpot will give a clean cup with not much in the case of sediment, making it a smooth cup of coffee.

How to use
    I use  8 grams of coffee per 6oz’s of water. And an infusion time of  60 seconds to 90 seconds at a temp of  190F.
    First put the measured water in the bottom chamber, then put the spurs to it,  bring the water to about 190F take the top chamber and secure the filter in it. Now grind the coffee (I use a setting of 5 on my macap m4 which is a little finer than a drip grind ) remember  grind your coffee just before you use it, because it  will go stale fast. Now secure the top chamber to the bottom and wait until the water travels to the top chamber, take the water’s temp, your looking for 190F  if it’s  to hot just stir, try to integrate air with each stir until you get down to 190F (DO NOT USE metal, only wood or bamboo less chance of breakage) if the water is not 190F yet, just wait,  it will be there soon. At the point the water is 190F, do not remove the flame, it is what’s keeping the water up there, just lower it a bit. At this point you can add the coffee to the water, give it a good stir to saturate all the grounds. Now set your timer, when the timer goes off remove the flame and watch as the coffee is sucked back into the bottom chamber, wait until all of the coffee is in the bottom then you’ll see a large amount of bubbles in the bottom chamber(the bubbles are created by the vacuum in the bottom which is no longer sucking water but instead is sucking air)   that’s your cue to remove the top chamber, your done now pour and enjoy.



I hope you found this review/ how-to useful .


You can find the Yama Vacpot at espressoparts 

Or at Amazon here Northwest Glass Yama Coffee Siphon Vacuum Pot, 1-Unit

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Yama Vacpot by Noah Brewer is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.