Parts:
Stainless steel water retainer,and plug
Heat-resistance glass
balacing shaft,and handle
alcohol burner
Wooden base
3-5cups A PP CUP,
filter clothes,
measuring spoon
silver color Boiling

Boiling water is pushed through the metal pipet. By the time the water reaches the grounds, it has cooled a few degrees. The result: Coffee and water meet at the perfect temperature to extract the oils and flavors, but not so hot as to impart "scorched" taste. The beauty of this process is that the coffee is brewed by extended contact with water at exactly the right brewing temperature, the temperature is maintained throughout the process, and then the coffee is immediately separated from the grounds. The system traps the delicate aroma and flavors in the closed canister to produce a coffee unlike any you've ever tasted. The bitter grounds stay in the glass carafe by way of a gold filter at the end of the overflow pipe. There are no paper filters to impart a slightly papery taste, or even worse, to take up the aromatic oils that give the different coffees their unique taste. The coffee from a syphon can best be described as "crystal clear", with great purity of flavor and aroma and no bitterness added by the brewing process. Any faults in the coffee flavor will also show up, so syphon users tend to gravitate to the best beans they can find. No other brewer can give the same purity of flavor and lack of bitterness due to the exquisite temperature control, since the coffee brews about 2 degrees celsius below boiling point, without ever actually boiling. Conclusion As of today, no coffee maker equals the balancing syphon in brewing the purest coffee. One of the most stylish, inspiring and exclusive ways to make coffee is with a balancing syphon. The "alchemical" display of kettle, pipes and counterweight, are guaranteed, just as it did for frans jozef and elisabeth, to impress friends and relatives, while also making a darn good if not perfect cup of coffee. Balancing syphon systems appeal most to those who value academic novelty and ceremony as much as the corporeal pleasures of taste and smell. The rules and customs associated with dining have changed over the years, but anthelme brilat savarin's "maxims for dining", published in the early 19th century still holds true: "when you invite a man to dinner, never forget, that during the short time he is under your roof, his happiness is in your hands. " with a balancing syphon at the table, your success is guaranteed.