Coffee Syphon Technica TCA-5, Hario - 5 cups, 600ml
Item no.:
6549
€131.89*
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-5, Hario - 5 cups, 600ml"
Height (cm): 36,0
Width (cm): 16,0
Depth (cm): 11,0
Capacity (ml): 600
Material: glass, metal, plastic
Width (cm): 16,0
Depth (cm): 11,0
Capacity (ml): 600
Material: glass, metal, plastic
The coffee syphon Technica TCA-5 made by Hario contains the following items:
- stand
- lower bowl
- upper bowl, incl. sealing, riser pipe and cover/stand
- metal filter with cloth
- alcohol burner incl. wick
- measuring spoon
The Hario Coffee Syphon Technica TCA-5 enables you to prepare aromatic coffee as well as hot infusions, cocktails and teas. This kind of coffee maker was already developed in the 1830s and patented shortly after. The coffee syphon is experiencing a revival over the past few years and is mostly used in small, cosy coffee shops. However the coffee maker, reminiscent of a device from your chemical class during your school days, is also getting more popular in the bar scene. The increased awareness of seasonal and regional products as well as the desire for individual creations makes room for new and refined devices and techniques.
The syphon consists of a ball-shaped lower bowl and a cylindrical upper cup. Moreover the filter is made of metal, covered with a cloth-layer and equipped with a small chain including a hook at the end. Before starting to brew insert the filter in the top bowl, pull the chain through the riser pipe and hook it up with the end of the pipe. Make sure the filter is located in the centre of the bowl.
Fill the lower bowl with warm or hot water, lighten up the burner and place it underneath the bowl. The coffee powder or desired ingredients such as fruits and herbs go into the upper bowl. Place the upper bowl onto the lower one and make sure the sealing fits tightly. The riser pipe should be underneath the water surface to allow the water to rise up. Once the water in the lower cup starts boiling and creates bubbles the water will start to rise up to the upper chamber.
Start stirring the coffee powder - water mix initially to saturate all grounds. As soon as the top bowl is filled with water reduce the heat a little and leave the mix to steep for around a minute. After that time take out the burner and turn it off. Now, the coffee or infusion will draw back into the lower bowl. Due to the filter at the bottom of the upper bowl the coffee residues or fruit pieces will stay in the top cup.
If you choose to use this device to prepare hot infusions or cocktails just replace the water with the desired spirits. Please not the different boiling temperature of alcohol compared to water and the increased risks. We highly recommend to read the producers manual before using for the time to prevents injuries.
- stand
- lower bowl
- upper bowl, incl. sealing, riser pipe and cover/stand
- metal filter with cloth
- alcohol burner incl. wick
- measuring spoon
The Hario Coffee Syphon Technica TCA-5 enables you to prepare aromatic coffee as well as hot infusions, cocktails and teas. This kind of coffee maker was already developed in the 1830s and patented shortly after. The coffee syphon is experiencing a revival over the past few years and is mostly used in small, cosy coffee shops. However the coffee maker, reminiscent of a device from your chemical class during your school days, is also getting more popular in the bar scene. The increased awareness of seasonal and regional products as well as the desire for individual creations makes room for new and refined devices and techniques.
Brewing coffee using the Hario Technica
The syphon consists of a ball-shaped lower bowl and a cylindrical upper cup. Moreover the filter is made of metal, covered with a cloth-layer and equipped with a small chain including a hook at the end. Before starting to brew insert the filter in the top bowl, pull the chain through the riser pipe and hook it up with the end of the pipe. Make sure the filter is located in the centre of the bowl.
Fill the lower bowl with warm or hot water, lighten up the burner and place it underneath the bowl. The coffee powder or desired ingredients such as fruits and herbs go into the upper bowl. Place the upper bowl onto the lower one and make sure the sealing fits tightly. The riser pipe should be underneath the water surface to allow the water to rise up. Once the water in the lower cup starts boiling and creates bubbles the water will start to rise up to the upper chamber.
Start stirring the coffee powder - water mix initially to saturate all grounds. As soon as the top bowl is filled with water reduce the heat a little and leave the mix to steep for around a minute. After that time take out the burner and turn it off. Now, the coffee or infusion will draw back into the lower bowl. Due to the filter at the bottom of the upper bowl the coffee residues or fruit pieces will stay in the top cup.
If you choose to use this device to prepare hot infusions or cocktails just replace the water with the desired spirits. Please not the different boiling temperature of alcohol compared to water and the increased risks. We highly recommend to read the producers manual before using for the time to prevents injuries.
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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