Annotated Summary

Brones, A. (2015). What Is Siphon Coffee, and How Is It Made? kitchn. Retrieved from https://www.thekitchn.com/what-is-siphon-coffee-and-how-is-it-made-216340

This article focuses on what is siphon coffee, followed by showing the steps and ways to brew the coffee and even possibly to homebrew it with a certain model. An evaluation takes place where this siphon coffee all started back in the 1830s, by Loeff of Berlin and the method of brewing became popular once the French woman, Marie Fanny Amelne Massot of Lyons, managed to successfully commercialize globally by designing a product made of two “glass balloons” which uses vapour pressure for transferring of fluid. The article highlighted that this brewing method shows its beauty as it functions, where it should be meant to show off to the guests. In addition, to prevent a bad tasting coffee. The article did quote to never “boil” the coffee but rather it must be “filtered” to bring out the utmost fragrance. Subsequently, the article did state to home coffee lovers who want to brew with this “method”, they can go for the stovetop models which isn’t too pricey namely “Yama Vacuum Brewer” and “Bodum Pebo” which provides a flat surface at the bottom to be placed directly on top of a heat source.

The article also provides a useful platform for our research project on the use of the siphon coffee method by incorporating the method onto the stovetop Moka top for home usage or office usage experience, which is known as “A.C.E- Automated Coffee Enhancement”. From the aspect of portability, the Moka top is lightweight at the same time is not fragile as compared to the two “glass ballons” which uses a similar system of vapour pressure and by implementing automation to it which is in our scope of the project. Consumers who use our product will be able to brew the coffee with ease as there is no need for someone to look over the stove. Thus, the article is a relevant aspect of our research project.