Vacuum coffee makers were very popular early in the 20th century, before paper filters were widely available. As a brewing method, it is quite different from traditional coffee makers. It is still used widely in Europe and Scandinavian countries, where many people consider it to be vastly superior to percolators or drip coffee makers.

The vacuum coffee makers create a strong cup of coffee, with a clear crisp taste and virtually no sediment. They consist of two separate units; an upper and lower pot, which are sealed together with a stopper.

To brew a cup of coffee using a vacuum coffee maker, the lower pot is filled with water and placed over a heating element until the water has almost reached a boiling point. At this point, the upper pot is filled with coffee and is placed on top and sealed with the stopper. The pressure in the lower pot from the heated water will cause the water to rise up into the upper pot, thereby mixing with the coffee grounds. The coffee can then be left to brew for the desired amount of time, usually between three and four minutes depending on the desired strength, and then the pot should be removed from the heat. The cooling of the water creates a vacuum in the lower pot.

Once removed from heat, the two units can be separated and the coffee served from the lower pot. The biggest advantage to using vacuum coffee makers is flavor. With this method, none of the oils and flavor of coffee are lost as they are brewed together in the vacuum, versus being brewed by having water drip through the grounds as in a traditional coffee maker.

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