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- The AeroPress was invented in 2005 by toys designer Alan Adler.
- Award-winning AeroPress proponent Jeff Verellen, together with Adler, endorse the use of brew water at approximately 80°C, far lower than is normally used in filter coffee, particularly when a coffee is darker roasted.
- Many baristas, including Verellen, endorse the use of bypass when preparing AeroPress. In other words, they dilute the brew by adding hot water to their finished brews after pressing.
- Using two AeroPress filters helps to slightly reduce the turbidity of an AeroPress.
- Scientist Nasko Panov demonstrated the importance of screwing the cap onto an AeroPress firmly to avoid unwanted turbidity.
- If an AeroPress filter cap is screwed on loosely, fine particles can squeeze between the sides of the cap and the upper side of the filter paper.
- The syphon coffee maker was invented in 1826 by the physicist Johann Nörremberg.
- In 1841, Marie-Fanny-Ameline Vassieux patented the first commercially successful syphon design.
- When the lower chamber is heated, the water begins to evaporate and form steam. As steam builds up and expands, the pressure in the bottom chamber rises.
- After the coffee has steeped in the upper chamber of a syphon and the heat is switched off, the steam in the bottom chamber condenses. The partial vacuum created causes atmospheric pressure to push down on the coffee in the brewing chamber, forcing it back into the bottom chamber more quickly than it would flow by gravity alone.
- Different approaches to syphon brewing change the temperature profile. For example, to create an increasing temperature profile, let the crust form. To create a slightly declining temperature profile, make a fast brew, where the brewer is removed from the flame within 60 seconds.
- Ensure that the syphon rests on a level surface and that bubbles travelling through the slurry from the bottom chamber are minimised.
- To minimise weight loss due to evaporation during the heating of a syphon,
