Cona Vacuum Coffee Maker
Cona coffee makers have been world famous for over 60 years as one of the purest coffee brewer designs and are found is some of the finest restaurants and hotels in the world. Using an innovative application of the vacuum principal, the Cona coffee maker automatically ensures that the coffee is infused at the optimum temperature and rate. This process results in perfect extraction of the coffee oils and caffeine for a pure, distinctive flavor without bitterness or sediment. In addition, this elegant siphon coffee maker brews entirely in glass; no metal or plastic parts ever come in contact with the coffee. The Cona vacuum coffee pot can also brew delicious tea as well!
- Cona coffee maker
- elegant design with scientific flair
- utilizes vacuum brewing method for optimum extraction
- coffee is prepared entirely in glass; no contact to metal
- spirit lamp uses readily available denatured alcohol (fuel not included)
- popular for home, fine restaurants, inns and b&b's
- available in the following sizes:
- "C" model (0.85 liter/28.8 ounces)
- "D" model (1.14 liter/38.4 ounces)
- imported from England
Cona Vacuum Coffee Maker - Brewing Guide
Brewing coffee in a Cona vacuum pot results in a smooth, clean tasting cup without bitterness or sediment while providing a wonderful visual experience. Preparation and brewing with a Cona pot does require slightly more effort than some other methods; however the final results combined with the unique and interesting presentation are worth the effort.
Step 1 - Prepare for brewing
- Fill the spirit lamp with denatured alcohol. This fuel is commonly available in department stores, hardware stores, paint stores, camping supply and marine supply stores. In the Cona factory instructions that come with the pot the fuel is referred to as "methylated spirits"; however, this name is not normally used in the USA. Customers commonly ask us if they can use Liquid Sterno; however, based on testing at Espresso Zone the Cona pots do not perform properly with Sterno.
- Place the top funnel into the holder aperture in the stand, install the glass drainer rod into the funnel, then place ground coffee in the funnel. As a starting point we recommend using approximately 1-tablespoon medium ground coffee (similar to a drip grind) per each 4-oz. of water used.
- Fill the lower bowl with very hot (near boiling) water to approximately 1" below the base of its neck. Make sure the outside of the bowl is perfectly dry and light the spirit lamp.
When the water shows the first sign of boiling, install the funnel into the bowl giving it a slight twist to ensure an air-tight seal. A mild pressure is created in the bowl, forcing water up into the funnel and brewing commences. Once all of the water is in the top funnel (a small amount will remain in the bowl) allow it to percolate for approximately 1-3 minutes then extinguish the spirit lamp with its cap.
As the air in the lower bowl begins to cool a slight vacuum is created and the brewed coffee is slowly drawn back into the bowl. Effective filtration is accomplished as the coffee flows through the tight clearance between the funnel and the glass drainer rod.
Once all of the brewed coffee is in the lower bowl remove the top funnel and place it back in its holder. Now simply enjoy some of the smoothest, purest tasting coffee you have ever brewed.
Cona Brewing Tip Summary
Fuel: The only correct fuel to use in a Cona pot is denatured alcohol. This fuel is commonly available in department stores, hardware stores, paint stores, camping supply and marine supply stores. In the Cona factory instructions that come with the pot the fuel is referred to as "methylated spirits"; however, this name is not normally used in the US. Customers commonly ask us if they can use Liquid Sterno; however, based on testing at Espresso Zone the Cona pots do not perform properly with Sterno.
Heat Source: Cona pots are designed to be used only with the provided spirit lamp; they are not to be used on a stovetop or in the microwave.
Coffee Grind and Amount: Just as with all other brewing methods increasing the amount of ground coffee used and/or using a finer grind will increase the strength of your brew. Espresso Zone recommends using approximately 1-tablespoon medium ground coffee (similar to a drip grind) per each 4-oz. of water used as a starting point. This amounts to 7-Tbsp. for "C" model, 10-Tbsp. for "D" model.
Important Note: If the coffee is ground too fine it can clog the filter drainer and prevent the brewed coffee from siphoning back down into the lower bowl. If this process takes longer than two minutes after the lamp is snuffed the coffee you are using is probably ground too fine.