Hario Syphon, consisting of 3 major components.
1) Lower Bowl, attached to the Standing Arm.
2) Upper Funnel, which comes with rubber neck ( Usually standing on its Cap ).
3) Filter with String, cloth or paper.
To brew, We need to fill the water amount which is suitable to the capacity of the Lower Bowl, for this MCA 3 model, the amount of water is about 360cc.
When the water is reaching 90 degree of Celsius after boiling it,
It's time now to set the Upper Funnel up which is filled with coffee powder.
Due to the hot steam pressure in the Lower Bowl, the hot water then, will be pushed up into the Upper Funnel, the water will start heating up the coffee powder, hence, the temperature will getting up until it reaches its optimum level.
The wonderful design of the syphon is, the temperature of the water coming into the Upper Funnel from the Lower Bowl will maintain a consistent of the 90 degree of Celsius (Which is deemed to be the optimum degree for brewing coffee, off course, some can choose between 85 degree to 93 degree). It's because of the remaining water in the Lower Bowl is keep heating up the temperature.
So, we can brew the coffee under this optimum heat so long as we wish!
Look at this bowl of coffee juice, so, creamy, so rich!!
(You can tell the coffee if the ground's fresh by just look at the bubbles when brewing)
Within 1 minute or 2, when the Lower Bowl became vacuum, and the temperature is colling down, the Lower Bowl will then be sucking the water in the Upper Funnel back onto it, and the scum will be filtered at the Funnel's neck (Which is pre-set).
And, the crystal pure coffee is reaaaaaady to served freshly!!