Coffee Syphon Technica TCA-2, Hario - 2 cups, 240ml
Item no.:
6547
€110.09*
Content:
1 Piece
Prices incl. VAT plus
,
free shipping (DE) from €99**
In stock
|
Only 2 remaining
Delivery time: 2-5 Working days
Product information "Coffee Syphon Technica TCA-2, Hario - 2 cups, 240ml"
Height (cm): 32,0
Width (cm): 16,0
Depth (cm): 9,5
Capacity (ml): 240
Material: glass, metal, plastic
Width (cm): 16,0
Depth (cm): 9,5
Capacity (ml): 240
Material: glass, metal, plastic
The coffee syphon Technica TCA-2 contains of the following parts:
- stand
- lower bowl
- upper bowl, incl. sealing, riser pipe and cover/stand
- metal filter with cloth
- alcohol burner incl. wick
- measuring spoon
We will admit that a coffee syphon or vacuum coffee maker is nothing new. Nevertheless the device - reminiscent of an instrument out of your chemical class in school - just got popular again over the recent years. It is mainly used in small hip coffee shops but can also be used in ambitious bars to prepare classical coffees as well as hot infusions. Moreover, hot cocktails or fresh tea can also be prepared in a clean and extraordinary way.
The coffee syphon Technica TCA-2 produced by Hario has a capacity of around 240ml, equal to 2 cups. It contains a ball-shaped glass bowl which is attached to the stand. Moreover, the syphon comes with a alcohol burner with small wick. The upper glass bowl has a cylindrical shape and will be placed on top of the lower one. A small filter made of metal is covered with a cloth and equipped with a small chain. Before starting to brew a coffee or infusion get all ingredients ready and place them near your coffee maker.
Place the filter in the upper bowl. Make sure it stays in the centre and pull the small chain through the riser pipe to hook it up at the end. Hence the filter will stay in its place and won´t move during the preparation. Fill the lower bowl with hot water or alcohol if you want to prepare an infusion. Preheat the spirit as well to reduce the preparation time. The water level should be high enough to cover the riser pipe to allow the water to move to the upper bowl.
As soon as the lower bowl is filled with the desired liquid heat up the burner and place it underneath. Fill the upper cup with the coffee powder or fruits and herbs and put it on top of the lower one. Make sure the sealing between both bowl fits tightly as soon as the water starts to boil. Now you and your guests can watch the water moving up through the riser pipe into the top cup. Use the measuring spoon to give it a good initial stir to saturate all grounds. Turn down the burner once the top cup is filled to avoid breakage. Leave it to brew for around one minute. Stir again before taking out the burner and turn it off. The water will flow back into the lower bowl while all residues will stay in the upper cup.
Take off the upper bowl and grab the stand at its handle to pour the coffee into the guests mug. If you were preparing an infusion leave it to cool down and use as an ingredients and decant it into bottles to store for a while. Please note the different boiling temperatures of water and spirits. Heating up liqueurs involves risks you should be aware off. We highly recommend to read the instructors manual before using the coffee syphon.
- stand
- lower bowl
- upper bowl, incl. sealing, riser pipe and cover/stand
- metal filter with cloth
- alcohol burner incl. wick
- measuring spoon
We will admit that a coffee syphon or vacuum coffee maker is nothing new. Nevertheless the device - reminiscent of an instrument out of your chemical class in school - just got popular again over the recent years. It is mainly used in small hip coffee shops but can also be used in ambitious bars to prepare classical coffees as well as hot infusions. Moreover, hot cocktails or fresh tea can also be prepared in a clean and extraordinary way.
The Hario Technica TCA-2
The coffee syphon Technica TCA-2 produced by Hario has a capacity of around 240ml, equal to 2 cups. It contains a ball-shaped glass bowl which is attached to the stand. Moreover, the syphon comes with a alcohol burner with small wick. The upper glass bowl has a cylindrical shape and will be placed on top of the lower one. A small filter made of metal is covered with a cloth and equipped with a small chain. Before starting to brew a coffee or infusion get all ingredients ready and place them near your coffee maker.
Brewing
Place the filter in the upper bowl. Make sure it stays in the centre and pull the small chain through the riser pipe to hook it up at the end. Hence the filter will stay in its place and won´t move during the preparation. Fill the lower bowl with hot water or alcohol if you want to prepare an infusion. Preheat the spirit as well to reduce the preparation time. The water level should be high enough to cover the riser pipe to allow the water to move to the upper bowl.
As soon as the lower bowl is filled with the desired liquid heat up the burner and place it underneath. Fill the upper cup with the coffee powder or fruits and herbs and put it on top of the lower one. Make sure the sealing between both bowl fits tightly as soon as the water starts to boil. Now you and your guests can watch the water moving up through the riser pipe into the top cup. Use the measuring spoon to give it a good initial stir to saturate all grounds. Turn down the burner once the top cup is filled to avoid breakage. Leave it to brew for around one minute. Stir again before taking out the burner and turn it off. The water will flow back into the lower bowl while all residues will stay in the upper cup.
Take off the upper bowl and grab the stand at its handle to pour the coffee into the guests mug. If you were preparing an infusion leave it to cool down and use as an ingredients and decant it into bottles to store for a while. Please note the different boiling temperatures of water and spirits. Heating up liqueurs involves risks you should be aware off. We highly recommend to read the instructors manual before using the coffee syphon.
Hario
HARIO CO., LTD.
9-3 NihonbashiTomizawa-Cho
Chuo-Ku TOKYO
103-0006 Japan
https://global.hario.com/contact/
Hario Europe B.V.
Prof. J.H. Bavincklaan 2
1183 AT Amstelveen
Netherlands
eu.customersupport [at] hario.com
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