The Hot Infusion Siphon is perfect for making hot cocktails, broths, coffee and tea at the table. Molecular gastronomy Chef Nandu Jubany among other chefs use the hot infusion siphon to impress diners and create a new experience at their restaurants.
Hot infused drinks are becoming a very creative alternative to experiment unique combinations of flavors. Beyond coffee and tea, there are a wide variety of alternatives using liquor and fresh fruits to create hot cocktails. Using the coffee vacuum, molecular mixologists have created hot cocktails by adding herbs, tea, citrus peel, dried flowers and other aromatics tothe top glass container. The bottom container is filled with the desired alcohol mix with water and simple syrup. When the liquor in the bottom container boils up, it becomes infused with the flavors and aroma of the top container. It is heated at the table and served directly from the bottom container.
Our Hot Infusion Siphon is a versatile brewing machine, great for coffee, tea, broths or any brewed drinks or cocktails. Equally suitable for restaurants and homes, the hot infusion siphon is easy to use and easy to clean. Get recipes using the hot infusion siphon here.
Using the coffee siphon, the brewing process takes about 6 minutes in total. The water is completely heated after 4 minutes. At that point, it gets siphoned to the top chamber. It takes 2 additional minutes to brew. Once the siphon heater is removed, the drink comes down to the bottom carafe. It can be served directly from the bottom container.
Watch the Hot Infusion Siphon in action!
Posted by imsorad on 25th Jun 2014
This is super rad! It infuses with style, and table side at that. My only complaint is that it is a bit small, but then agsin I'm not making tea or coffee with it.
Posted by Clayton Apple on 23rd Mar 2014
The Hot Infusion Siphon is one of the best tools I have ever experienced in the art of infusing. I use it for teas, infusing broths, making cocktails, and much more. I am a culinary student in North Carolina, and currently enrolled in a Garde Manger class. I will be presenting a demonstration when we go over the molecular aspect of the class I am super excited!
Posted by Marcus Meredith on 10th Jun 2013
I came to this product as a result of having seeing it used at The Aviary in Chicago to produce a hot Rooibos Cocktail. After finding the partial recipe, I realized I had to find the equipment and try it. I had a wonderful time with this infusion recipe and the instructions for the siphon were good. For those who love molecular gastronomy in cocktails, this is a must!
Posted by Unknown on 14th May 2013
Its Everything I wanted