VACUUM POT AND BALANCING SYPHON

VACUUM POT AND BALANCING SYPHON

We started from 1884 and the first espresso machine created by Angelo Moriondo but Lu author of the blog The Caustic Misanthrope,  in addition to tips on rice,  pointed me to the 19th century coffee maker!

It was originally the Vacuum: illustrated in this video by Trieste Coffee Experts: an event that brings us back to a place we have already talked about for its coffee supply chain

 

The Vacuum also called Vac Pot or Syphon Pot, was born in 1830.

In 1850 the next evolution: the Balancing Syphon Brewer.

The Balancing Syphon consists of two containers with a siphon tube connecting them.

Coffee is placed in one of the two containers, usually made of glass, and water in the other made of ceramic or copper.

An alcohol lamp heats the water, forcing it through the tube to the other container, where it mixes with the coffee.

As the weight changes, a balancing system based on a counterweight or spring mechanism is activated, which in turn causes the lamp to turn off.

A partial vacuum is formed, which sucks up the mixture originated through a filter, and returns it to the first vessel, from which coffee is dispensed through a tap.

 

Is your cup ready?

What do you say, wanting to make it a family affair, can we therefore say that Vacuum Pot and Balancing Syphon are the grandmother and great-grandmother of the mocha?

Certainly the names Vacuum Pot and Balancing Syphon sound more scientific than familiar, but their cruets also represent warmth, anticipation, and the ritual that foreshadows something good.

At this point the connecting links remain, and in this regard I think back to the enameled coffee pot with floral decoration with which my parents first, and my brother later, decorated the kitchen.

I then have this little one

what shall we call it?

And what about your coffee pot?

WHAT ABOUT TRIESTE?

WHAT ABOUT TRIESTE?

Trieste is the unofficial capital of coffee.

I read it on a foreign site though: BBC Travel

Wandering in search of confirmation, beyond the history that brings back to the Austro-Hungarian Empire, it would seem that Illy, more than Trieste, included in 2015 the qualification of capital in the presentation at the Expo

Also in 2015, a virtual exhibition connected to Expo was set up at the Salone degli Specchi. Illy was an official partner, in collaboration with the Friuli Venezia Giulia Region and the Municipality and the Chamber of Commerce of Trieste, which bears the wording of capital.

In an interview in Trieste Prima Franco Bazzarra, another roasting entrepreneur, declares: they often ask me if Trieste can really be considered the Italian capital of espresso coffee. I always reply that it is, without hesitation.

With all due respect to Naples? Not really.

The Ministry of Agricultural, Food and Forestry Policies presented the applications for intangible cultural heritage of humanity of the Rite of espresso coffee traditional Italian, which is also a real art, and in the alternative that of the culture of Neapolitan coffee, a reality between ritual and sociality, and unanimous approval is fresh news

The Neapolitan coffee is in the alternative for a matter of timing relating to the presentation of the proposals.

In all this, however, I would say that after three c in Naples, coffee for the Milanese, and the details on Dublin, it is now the case to find out what coffee represents for the Triestines.

Perhaps the first answer is provided by the website of the Municipality of Trieste which reports: “The Trieste ‘feels’ coffee as ‘home’ “

Do you have any more direct experience?

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