alchimex

vacuum coffee machine

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about machine

Let us present our new innovative Alchimex Vacuum Coffee Machine, which works with a high vacuum of -0.8 bar. With the help of a vacuum pump it is designed primarily for specialty coffee.

Due to the non-oxidation of coffee during the extraction process, the coffee has a broader and higher taste profile. The whole product is innovatively designed. The use of the coffee machine is simple; the connection of the vacuum is based on the principle of neodymium magnets, as well as the simple control of the vacuum flow by means of a button.

The volume of coffee prepared in this way in vacuum is given by a maximum of 0.5 l. The moisture separator, which is an integral part of the coffee machine, prevents overflow.

The filter container is made of food-grade plastic, is detachable, easy to wash and can withstand washing in a dishwasher. The assembly includes a disc in a seal with a support against its deformation. The lower part of the filter assembly is equipped with rings for easy operation and disassembly of the assembly. The vacuum flask has an elegant handle for easy operation.

The design is based on oak wood and stainless steel components, which creates a pleasant addition to gastronomic establishment or households.

Vacuum Drip is free of any coffee grounds in the drink thanks to the Aero press filter disc that we produce ourselves with a hole diameter of 0.125mm.

Even drinking of the coffee prepared in this way eliminated migraines in a family member. We would like to confirm this fact in a clinical study.

revolutionary extraction

REVOLUTIONARY taste

REVOLUTIONARY DESIGN

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how to prepare

Preparation procedure: We rinse the paper filter in the drip, we can do it even without paper only if we want an absolutely clean drink. Boil water at 94C for 20 s.

My beloved recipe is 17g coffee per roughness for cuping, which is finer roughness than for the filter. Top up with 150 ml of water and mix after one minute to start the pump inlet and allow filtering in a reduced atmosphere of -0.2 bars. Filtration usually takes two minutes and a few tens of seconds. During filtration, I enjoy watching what is happening in the flask. It has a statically charged surface, so the coffee drops roll on the surface of the vacuum filter. After filtering, I turn off the machine and let the vacuum drop, which takes a few seconds, and then I disconnect the filter assembly and pour the vacuum coffee from the flask. Although there are more recipes for 250 ml of water, I like the one I present so far. We are also planning other different sizes of filter drips.

The volume of coffee prepared in this way in vacuum is givenmaximum of 0.5 l. The moisture separator prevents overflow, which is an integral part of the coffee machine. The filter container is made of food-grade plastic, it is detachable, easy to wash and can withstandeven washing in the dishwasher. The set includes a disc in a seal with a supportagainst its deformation. The lower part of the filter assembly haso rings for easy operation. The vacuum flask has an elegant handle. We must also take into account when the atmosphere is reduced that we apply a bit of physics for coffee extraction, and this differs especially in the input temperature for filtration, which can be at highvacuum -0.8 bar, where the inlet is 72C water; If it was above this temperaturethe coffee drink boils to boiling point. Therefore, the ideal vacuum is around -0.2 barand a temperature of 93-95C. Thanks to the vacuum, the coffee drip retains its aromaand other substances that are macerated and thus we achievea delicate, intense drip. The design is based on oak woodand the stainless steel components, which createsa nice addition togastronomy or households.