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Availability:
In Stock.
Arrives
Wednesday, Jun 11
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Size: 32oz (8 cup)
Features
- YAMA Siphon brewed coffee produces cleaner, richer, and smoother cup of coffee by maximizing the essential oils from the brew
- Large 8 cup capacity is perfect for serving the whole family
- Vacuum technology seals in the aroma and flavors delivering on the true profile of your coffee
- Works on gas and electric rangetops; comes with wire diffuser for use on electric Coil burners (included)
- Premium hand crafted, hand blown Borosilicate Glass is non-porous and does not absorb odors or chemicals ensuring each brew is as fresh and pure as intended
- Includes reusable, washable cloth filters. Lid doubles as a siphon stand for post brew
Brand: Yama Glass
Color: Clear
Coffee Maker Type: Vacuum Coffee Pot
Filter Type: Reusable
Specific Uses For Product: Coffee maker
Included Components: Complete Siphon Unit; Lid, Top Beaker, Bottom Beaker, Cloth Filter and Screen Assembly
Operation Mode: Manual
Model Name: Stovetop Coffee Siphon, Heat-Resistant Glass Stovetop Siphon Coffee Maker,
Number of Items: 1
Package Type: Standard Packaging
Product Dimensions: 8 x 8 x 11 inches
Item Weight: 2.4 pounds
Manufacturer: Yama Glass
Item model number: SY-8
Is Discontinued By Manufacturer: No
Date First Available: November 18, 2008
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Wednesday, Jun 11
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
Size: 32oz (8 cup)
If you must have hot coffee from an automatic brewer, and don't care to microwave a cup of last night's brew, no need to read further. Five stars, because it does what it's supposed to do, and does it well. I've read many negative reviews based on the product arriving broken or missing parts. This did not happen here. Careful packaging, nothing broken - check. Carafe (bottom) with handle - check. Brewing chamber with good rubber seal - check. Filter contraption, one filter already mounted + one additional filter in plastic bag - check. Wire "grid" (really a piece of wire bent in a zigzag, similar to the ones for the Chemex product) for use on electric stoves - check. Plastic "lid" or base to hold the brewing chamber (right side up AND upside down) - check. Long-handle measuring spoon - check. The following should help in making correct use of this product and avoiding pitfalls: 1. ALWAYS boil your water separately, for two reasons: First, the less time your carafe (bottom) has to spend on a flame or electric stove element, the longer it will live, the fewer the chances that it will scorch and break. Second, the quality of the brew will be much better - if you try to boil water in the carafe, some COLD water will seep into the coffee grounds, which will result in poor-tasting coffee. 2. How much water? I'm using the 40-ounce product. The carafe is labelled with tick-marks indicating a maximum of 8 cups - this deserves some attention: The official measurement is 1 cup = 8 ounces. If you do the math, 40 ounces is only 5 cups. So, when the manufacturer says 8 cups, they mean 8 "traditional" coffee cups, not the mugs we're used to today. Their "cup" would only be 5 ounces. My coffee mugs are extra-tall, I get about 3 nice full mugs out of the 40 ounce carafe. Use the carafe to measure the amount of water you will boil. I fill mine to about 1-inch above the 8-cup mark, since some of that water is going to be lost to steam while you boil it first, and some will be lost in the coffee grounds. 3. While the water is busy reaching its boiling point on the stove, prepare the brewing section (upper container with the long glass tube). Put the filter in it, pull on the spring and hook it up to the bottom edge of the tube, set it on the base right-side up - the round base has a short plastic tube in the middle, that accepts the bottom of the brewing chamber's glass tube and holds it securely, with the chain/hook that hold the filter tight against the chamber's bottom. If you are a purist who must grind the coffee only seconds before brewing, you might want to wait until the water boils before you start grinding. 4. How should you grind your coffee? I grind it to slightly finer than I would use in a drip coffee maker. Your mileage may vary. There is a bit of a learning curve here. 5. How much coffee? The instructions read "one heaping spoon per cup" - so initially I used 8 spoons, and you can use your own judgement as to exactly what "heaping" means. For me, it resulted in a delicious cup of coffee, but much too strong. I ended up reducing it to 4 "very heaping" spoons - each of us will have individual taste for his/her coffee, so you probably will experiment. 6. Once the water boils, DO NOT turn off the stove, BUT REDUCE THE HEAT to medium, or medium-high. Again, stoves vary so much that you will need to experiment. Put the carafe on a ceramic trivet, because it will absorb the heat from the carafe and prevent it from cracking, if it was sitting on a cold surface. Pour the boiled water in the carafe (I use a plastic funnel), up to 1/2-inch above the 8-cup mark, because some of the water will be lost to the coffee grinds at the end of the process. If you've boiled more water than you need, so what? Discard it. Don't try to over-fill too much. 7. As quickly as you can without dropping or breaking anything, put the "wire grid" on the stove if you use an electric stove, otherwise don't bother with it. Insert the brewing chamber's glass tube in the water, and lock the rubber seal in the carafe's mouth. Then carefully carry the whole assembly (by the handle) and put it on the stove, MAKING SURE YOU HAVE REDUCED the heat to medium or medium-high. 8. Now, you must watch the process. You will see the water level in the carafe go down, and the water going up into the brewing chamber and mix with your coffee grounds. Wait until the chamber is about half-full, and give it a few good stirs. Be careful not to hit it too hard with a metal spoon - I use a bamboo stir-stick (also available here on Amazon). 9. When the water level in the carafe reaches the bottom of the glass tube (about 1/2-inch from the bottom of the carafe), you will see some bubbling in the brewing chamber (top), and some steam and water going up and down in the tube. Do not turn off the stove yet, do not remove the assembly from the stove yet. This is safe, because there is still a small amount of water in the carafe, AND because you have REDUCED the heat to medium or medium-high. You did reduce it, right? Start timing - no need for a stopwatch, the clock on the stove (if you have one) is good enough. This is where the bulk of the brewing takes place. Give the coffee in the brewing chamber a few good stirs. I leave the whole assembly on the stove for about 2 to 2.5 minutes. Again, your mileage may vary, experiment. Don't worry too much if you see the small amount of water at the bottom of the carafe bubbling (you probably won't), because remember, there is now a moderate vacuum in the carafe, and water will boil at a lower temperature in a vacuum. 10, Remove the whole assembly from the stove, put it back on your trivet. Now, just watch. The coffee should begin to pour down the glass tube and fill the carafe. Simple gravity draws the coffee back down, but don't forget, there is also a mild vacuum in the carafe, which helps. At some point, you may notice some bubbling activity in the carafe - where does it come from? The carafe is no longer on the stove, no heat acting on it, right? That's the vacuum being filled with air drawn through the coffee grounds in the upper chamber. If you see that, you've done everything right. If not, as long as you see the coffee filling the carafe to the target mark (in this case, 8 cups or maybe just a tad more), you're done. Pour yourself a cup and enjoy. 11. Last, cleaning up the filter. I use a "heaping" teaspoon of OxyClean in half a tall coffee mug's worth of water, and hook the bottom of the spring to the rim, so the filter is in the OxyClean liquid, but not touching the bottom. I leave it there about 30 minutes or more, it comes out as white as it was before using it. Also, before you pour the used coffee grounds out of the brewing chamber, MAKE SURE the spring is hooked to the bottom of the glass tube or it will go into the garbage with the grounds, and MAKE SURE you break up the grounds first with a spoon or bamboo stir-stick, because the vacuum that drew the water out of them left them so dry, they won't just fall off on their own. DO NOT shake the chamber over your garbage pail, this is strong glass, but you don't want to take a chance and break it. Sorry for the lengthy review, I just hope this prevents negative reviews due to lack of knowledge on how to use the product. UPDATE: Replacement filters: In the product description for Yama replacement filters ( Yama Vacpot Replacement Cloth Vacuum Pot Filters (5) ) which appears in the "other customers have looked at..." section for this product, it is stated that these are replacement cloth filters for this coffee maker, and that they are "By Yama" - I don't know of that means made by Yama, or by Northwest Glass (which makes this coffee maker), but they are definitely not the same. My coffee maker (this product being reviewed here) came in a box that included one filter already mounted on teh metal disk, and one replacement filter. The "for Yama" ones in the product link above are larger, and I believe thicker. I recommend against them, because as soon as I started using one of them, my coffee maker started to stall: When the coffee was returning from the top brewing bowl to the bottom carafe, it would only allow about 2/3 of the coffee to return, then stopped aspiring the coffee down. The vacuum was too weak. I spent some time readjusting my brewing time, the coarseness of the coffee grounds, no go. I then experimented with the same filter with water only, no coffee, it worked perfectly. This is an insignificant factor - what good is a coffee maker that won't make coffee? The only other significant change was the filter. So today, I experimented with a paper filer: The simple Melitta coffee filter (brown, unbleached), available everywhere. I used just one layer, wrapped it around the metal disk, hooked the disk to the bottom of the glass stem as usual, made sure all the edges were tight below the metal disk. Success. No more stalling. Mine was #4, you can probably get away with using a smaller one. One layer only. One use only. You may want to contact Northwest Glass and ask them, I hear they're pretty good about providing replacement parts, and filters. The filters may be more expensive, so ask them if they are truly the same as what comes in the box, and not what is described in the "by Yama" link above. I'm not saying the filters (in the product link above) are not made by Yama or by Northwest Glass, I'm saying they are definitely different, based on my factual experience.
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Reviewed in the United States on March 21, 2013 by Raphael Avital
Size: 32oz (8 cup)
As I found many of the reviews very helpful (thank you), I wanted to share my experience to maybe provide a short-cut to achieve the same level of excellent coffee I've been able to get out of the siphon (after a lot of trial and error); I hope it's helpful, and again, want to thanks others for posting their experience/recommendations/suggestions: 1) It took us a few months to dial this in; here's the procedure (in detail) that produced an excellent cup of coffee (better than our Bonavita BV1900ts drip coffee maker). We roast our own coffee beans at home in a modified hot air pop corn maker [green beans provided on-line from Sweet Maria's; we like their 8 pound green bean sample pack. We roast a single batch (4.6 oz of green beans) in about 15-minutes, which is two days worth of coffee for us; it's easy and fun too]. 2) Picture - We replaced the Yama siphon cloth filter & filter assembly with the Hario paper filter & filter assembly (see the Equipment list at the bottom of this review, and the attached picture, showing the two filter assemblies, as you’ll need to switch the spring/chain assembly from the Yama cloth filter assembly (the longer chain with the cloth filer attached in the picture is the original Yama filter assembly) to this new Hario paper filter assembly, as the Hario spring/chain is a little too short,); we didn’t try the cloth filter that came with the Yama 8-Cup Siphon, as we wanted the better filtering of a paper filter (they say paper filters are suppose to minimize cafestol, a cholesterol elevating coffee compound), and secondarily, we didn’t want the hassle of the cloth filter (tying, un-tying, keeping it water in the refrigerator, etc.). 3) Weigh out the whole coffee bean (before grinding) on the scale, then place whole beans in grinder's hopper (don’t grind yet). 4) Tare your scale with the Yama siphon's empty bottom bowl on it; fill bottom bowl with hot water (we have a instant hot water tap mounted to our kitchen sink (putting out about 165 F hot water, which we love) connected to our under-the-counter reverse osmosis water filter). The water weight in ounces should be equal to the weight of the whole coffee beans (also in ounces) X 16.5 (water to coffee weight ratio); for example, we used 1.89 ounces of roasted Nicaragua coffee beans (home roasted 5.5 days prior), 31.2 ounces (by weight) water, and coarse grind (grind setting of 25 (twenty five) on the Baratza Encore grinder); the coffee looks a little coarser than sea salt. The proper grind setting is very important. We tried the recommended "a little finder than drip grind" setting and many others, but those yielded a more bitter cup; going with a coarser grind requires a longer brew time (as we include in this procedure), but yields a smoother cup. 5) Start your timer; wipe outside of lower bowl with clean, dry dish towel to make sure the outside of the lower bowl is dry (to minimize the cracking potential), then place lower bowl on a medium or small size burner on your gas stove; turn the flame on (flame to a little higher than medium). 6) While the bottom bowl of water is heating, install a new Hario paper filter (using a new paper filter vs re-using an old one seems to produce a better cup of coffee) into the filter assembly and secure filter assembly in top bowl; pre-heat top bowl with hot water (this will reduce the chances of it cracking and also pre-wets the paper filter); loosely place top bowl on bottom bowl (which is on the stove) at angle (not on tight yet). 7) When the timer reaches 4:00 (depending on your stove), fully insert top bowl into bottom bowl (bottom bowl temp should be around 200 F; the water should look like it is at a simmer, just getting ready to boil); once the top bowl in inserted, water will start to rise into top bowl right away, but as it does, turn down flame (to low, want just enough flame to keep water in top bowl without a lot of bubbling, which tends to over-extract the coffee), then place upside down plastic lid on top bowl (in the upside down position, meaning with open part facing up, otherwise condensation will form, catch in the underside lip, and drip down to the bottom bowl, which could potently cause it to break); placing the lid in the upside down also allows you to use the small round cylinder as handle, while minimizing heat loss from the upper bowl. 8) Start the grinder and grind the coffee beans (coarse grind). 9) Once the grinder is finished, take the coffee container over to the siphon (don't add it yet); stir the water in upper bowl counter clockwise (CCW) with a flat paddle (like the flat handle part of the plastic spoon that came with the Yama siphon) to make a fast and deep vortex (so about 6 full circle stirs). 10) Reset the timer and re-start the timer from zero, 0:00, then add ground coffee to upper bowl (to get all the coffee out of the container, do not tap coffee container against upper bowl, use your knuckles or other utensil to tap all the coffee out of the container). 11) Use a whisk to lightly submerge coffee grounds (within 15 seconds or so), do not stir (in a circular fashion, just submerge the grounds to get them all wet); timer should be at around 0:30 when done pouring coffee in top and whisking; put upside down lid on top bowl. 12) At 0:50, using flat paddle (you're done with the whisk), fold coffee into water from sides of bowl with a downward motion, not a circular stir; go around the entire bowl, then do an “N” stir in the middle (make the letter N with your paddle, going deep, across the filter); do not stir in a circle or it will keep moving and over-extract; this mild agitation should take less than 15 seconds, do not over-agitate, less is better; put upside down lid on to bowl and wait. 13) At 2:00, shut off flame, move siphon to counter top (on top of flat rubber-type pot holder), make sure top bowl is tightly on bottom bowl (by gently pushing it down using a pot holder), then give it a fast stir CCW (6 rotations), making sure to also go deep with the paddle to stir the grounds up off the top of filter; put upside down lid on to bowl (slightly off-center, so as to not restrict air that will need to flow into the top bowl during the drawdown) and leave undisturbed during the drawdown. 14) At 4:30, you should see the larger bubbles in the bottom bowl; at this point the drawdown is finished, however, it will take about another 30 seconds before you can easily remove the top bowl. The coffee grounds should be in a mound over the filter when it's done, but some will be along bottom too; however, we found that coffee not as fresh (or store bough pre-roasted whole bean coffee) draws down faster and the mounding is more pronounced. 15) At 5:00, take the siphon and move it near the sink; put it on top of rubber-type pot holder; gently rock the top and use your thumb (from the hand hold the siphon handle on the lower bowl) to pry up the top bowl at an angle to let air into the bottom bowl to relieve the vacuum; remove the top bowl and place it into the holder/lid on the counter, in a safe area to cool (where it won’t get knocked over and break). 16) Swirl the coffee in the bottom bowl; transfer it into a large pre-heated non-plastic coffee mug and put the lid on the mug (a plastic mug lid is okay, as you won’t be drinking through it); as desired, add any pre-heated creamer/half-and-half and/or sweetener to the mug, stir, then put the lid on the mug; don’t drink yet, as this is your coffee “storage mug,” not your coffee “drinking mug,” see below. 17) This last step is very important; please don’t skip it. The coffee is too hot to enjoy from the storage mug, and more importantly, drinking it though the mug lid does not allow you to get the full enjoyment (as you need the coffee aroma flow up into your nose), so we pour the coffee from the mug (through its lid) into a second, drinking mug (like a ceramic coffee cup or stainless steel coffee mug) and make sure when we sip it, it’s uncovered, not through any lid (we sometimes cover the second mug between sips, depending on how fast we’re drinking it, but always take the lid off to drink/sip the coffee). Only add as much coffee from the first mug into the second mug as you’ll drink over the next few minutes so you’ll always enjoy hot (but not too hot) coffee. Thanks again to all the other folks that took time to write reviews! Enjoy! 18) Equipment (all from Amazon.com): a. Coffee Siphon - Yama Glass 8 Cup Stovetop Coffee Siphon; $55 b. Siphon filter assembly and paper filters - 1 X (50 Pcs Filter Paper) Mn Filter for Hario Siphon(Japan Import); $15 c. Grinder - Baratza Encore Conical Burr Coffee Grinder with Bin; $129 d. Coffee Storage Mug - Contigo Autoseal West Loop Stainless Steel Travel Mug with Easy-Clean Lid, 20 oz; $22 e. Etekcity 2000g Digital Pocket Scale, Stainless Steel, Backlit Display, 0.01oz Resolution; $15
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Reviewed in the United States on April 3, 2016 by KZ1000P KZ1000P