The glass container exhibits the changing colors of coffee developing, adding to the pleasantly sensuous ritual of making coffee at the table. Robert Napier, a Scottish marine engineer, invented the first model in 1840, an extraordinary device with a magical-looking silver globe, a syphon, a strainer and a mixing bow.

Method: Pour the necessary amount of fresh cold water into the lower bowl and place on heat. Place filter into upper funnel and add measured quantity of medium fine or fine coffee. Place over the lower bowl and twist to seal tightly. Place on heat and bring to the boil. When the water has risen into the funnel, stir the coffee and water mixture well. When all the coffee has filtered down into the lower bowl, remove the funnel and serve.

Balancing Syphon, the world's most elegant coffee maker, can bring you a cup of coffee with rich aroma and smooth taste, but little acidity and bitterness. Coffee lovers around the world are impressed by its maximum efficiency and visual appeal. The artful brewing process is also extremely safe and completely automatic.

Balancing Syphon was remodeled from Napierian, the English coffee maker, designed by an English marine engineer, James Napier during 1840s. It was later patented in London by Preterre of Le Havre in 1894.

Balancing Syphon is very simple to operate. Boiling water is put into a jar and coffee grounds into a flask. The two vessels are connected by a metal tube passed through a stopper in the neck of the jar to make an air-tight joint. When the water passes over into the flask with some steam the empty jar rose, assisted by the counterpoise action of the weight attached to the ring around the flask. The lid is released and flipped shut to extinguish the flame. The air in the jar then cools and the partial vacuum draw back the coffee, causing the jar to descend again.

Ice Coffee Maker

Ice Coffee Maker includes three parts: top container, coffee powder container, and bottom container. Those are made by glass and supported by a beautiful wooden frame.

Ice water in the top container gradually milts and drips down, controlling 7 drops in 10 seconds, into finely ground coffee. After coffee powder are soaked with ice water, the bottom container starts to collect coffee.

Drip by drip, taking 8 hours to finish, coffee fills up the bottom container. Right after the process, fresh collected coffee tastes bitter and with little aroma. But after settling it for 8 hours in refrigerator, bitterness turns into smooth winery tastes and provides rich aroma. Ice coffee is also good with cream and sugar.

Stove-top Moca Espresso Coffee Maker

Espresso is one of the best-loved types of coffee. This simple way of making it works on the same steam pressure principle as some of the big machines and is almost as effective. In these machines the water vapour that is created just before boiling is forced through the ground coffee and into an upper reservoir where it condenses back into liquid and from where it can be served. On account of the pressure, the water boils at a higher temperature than normal. Steam is forced through the greounds, extracting more than boiling water normally does.

The stove-top pot is in two parts, screwed together with a filter funnel in the middle. The original brand was called Moka Express and was made in aluminium which gives an unpleasant taste. There are now many rivals in many sizes and mostly made of stainless steel.

Method: Fill the base with enough water to reach the safety valve. Fill the filter funnel with finely ground coffee without pressing the coffee down. Place the funnel loosely on the base and screw the top firmly to the base. Place over heat. As soon as the coffee begins to rise to the top through the stem, lower the heat to a minimum. A gurgling noise indicates that all the water in the lower part has risen through the grounds. Remove from heat. When the coffee stops rising it is ready to serve.

The rubber washer needs replacing occasionally, and remember not to leave the pot over heat when there is no water left in the base. If you leave the pot unused for more than a few days, scrub it with hot water and a stiff brush before using it again.

(The above information is selected from "A Connoisseur's Companion" by Claudia Roden.)

Filter

In this form of the drip method, a cone-shaped paper filter bag removes all traces of the slightest sediment, resulting in a perfectly clear, flavoursome liquor. A fine grind which gives a maximum yield should be used. Pulverized coffee would clog the filter and stop the flow of liquor and a coarse grind would let the water run through too quickly and make for a weak brew. Individual filters are available for single cups. Larger ones fit over jugs. Coffee correctly brewed in this way is unfailingly clear, fragrant and seductive - but the device must be properly handled. A variety of automatic coffee-makers use this method.

Method: Preheat the pot by scalding. Insert filter bag into dry filter. Measure fine ground coffee into filter (one measuring spoon, usually provided with the device, per cup). Moisten coffee with boiling water to cover and gently shake the filter to the required level. You can keep the heatproof jug warm during the filtering on a hotplate.

(The above information is selected from "A Connoisseur's Companion" by Claudia Roden.)