The Balancing Syphon (INeedCoffee.com) (#)

  „It held guests spellbound. "O-h's" and "A-h's" were heard as the gleeming, spigoted canister pivoted up, as boiling water flowed trough the pipet into the fine crystal glass, while the bunsen burner closed automatically, which cooled-off the canister, creating a vacuum, syphoning back the coffee from de glass and lowering the kettle again in the correct serving position. All automatic, all in a matter of minutes.“

http://www.ineedcoffee.com/02/02/syphon/ print.asp - Cached

See Technorati for links to this site, see Alexa for related sites and search this website for ›Kettle‹.

Some slightly related:

Virtual Coffee: Feature Articles

  „Always begin with Filtered cold water and bring to a rolling boil. When brewing Green tea or white tea, make sure the water poured over the leaves is not boiling temperature, as this hot a temperature will "cook" the leaves and destroy the tea and its flavor, creating a bitter tasting tea.“

http://www.virtualcoffee.com/july_2002/tea.html - Cached

Health and Ecological Issues

  „This is an "indirect" decaffeination method, Beans are soaked in near boiling water, extracting the flavor oils and caffeine from the coffee. The water is separated into a tank where it is forced through charcoal filters and generally stirred around in hot water to remove the caffeine. More flavor oils (colloids) are damaged/removed.“

http://www.sweetmarias.com/health.eco.html - Cached

It's All About Coffee

  „Tired of brewing coffee directly in the water, she took some blotting paper from her son's schoolbook, put it in a brass pot that she had poked holes in and poured the boiling water over the coffee, through the filter and into the pot. It was the first drip coffeemaker and the Benz family began manufacturing Melitta coffeemakers.“

http://www.aboutcoffee.net/ 2003_01_19_bcearc.html - Cached

Coffee: Resources for home espresso

  „The basicprinciples are to extract only the best part, using waterwhich is not quite boiling and under a lot of pressure. The"best part" and "not quite boiling" bits are critical to making good coffee by anymeans, while "a lot of pressure" is a neat trick to manage at the sametime. Machines that can do this all at once were only invented in this century.Most low-end home espresso machines settle for "some" pressure, and cheat onthe "not quite boiling" part as well. The result is strong but bitter, acidic coffee,nothing like a true espresso.“

http://www.math.columbia.edu/~bayer/coffee.html - Cached

Archived in Kettle