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How It Works 
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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. The reason you should use a coffee syphon to brew in, is that they are simply the best! 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.
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, is guaranteed, just as it did for Emperor Frans Jozef and the courts of Europe,to impress your 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.
WITH A BALANCING SYPHON, ONLY YOUR IMAGINATION IS THE LIMIT.
No coffee maker is as versatile as a vacuum coffee brewer. This exquisite system lets you brew the finest flavored, spiced or spiked coffees or teas you have ever tasted.
There is a wide variety of liquors, spices and syrups that can be added to the coffee grounds to create your own exotic concoctions.
Some liquors to choose from:
Amaretto, Baily's Irish Cream, Benedictine, Brandy,Drambuie, Kahlua, Old Vienna, Tia Maria.
Spices you can use:
Anise, Cacao powder, Cinnamon sticks or ground, Cloves, grated peal from lemon or orange, peppermint, vanilla.
Syrups.
Butterscotch, chocolate, chocolate mint, French vanilla, ginger,peppermint, raspberry and so many more...
Use one, or combine them all.
Coffee has always been a natural after-dinner beverage that it makes perfect sense to pair it with a complementary after-dinner drink or even imbue your coffee with liqueur, flavor or spice or all of the above. Try for example:
Black Forest Mocha.
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About 3 Oz. premium dark roast, medium ground coffee
1 Oz. chocolate syrup
1 Oz. bing cherry syrup
1/2 Oz. grand orange syrup
Combine coffee and all syrups in the glass
proceed with step 2
Swiss Coffee.
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3 Oz. premium, dark roast, medium ground coffee.
1 Oz. each of:Kahlua, Amaretto, Tia Maria, Dark Cream
de Cacao.
Combine coffee and liqours in glass.
Proceed with step 2
Serve, top with whipped cream.
Hot Nutty Irishman.
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Place in glass:
3 Oz. premium, dark roast, medium ground coffee.
1 Oz. each of: Bailey's Original Irish Cream, Frangelico
Proceed with step 2
Serve, top with whipped cream
Garnish with cherry.
Cafe Gates.
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Place in glass:
3 Oz. premium, dark roast, medium ground coffee.
1 Oz. Tia Maria
1 Oz. Grand Marnier
1 Oz. Dark Creme de Cacao
Brew.
Serve coffee, topped with whipped cream.
Midnight Mozart.
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3 Oz. premium,dark roast, medium ground coffee.
1 Oz. Kahlua
1 Oz. Mozart
Brew, serve topped with whipped cream.
English Coffee.
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3 Oz. premium, dark roasted, medium ground coffee.
1 Oz. Kahlua
1 Oz. Amaretto
1 Oz. Tia Maria
1 Oz. Dark Creme de Cacao
Combine in glass.
Brew and serve topped with whipped cream.
Cafe Royal.
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3 Oz. premium, dark roasted, medium ground coffee
Add 1 tbl.spoon of sugar on the grounds
Pour 3 Oz. of Bourbon on top.
Brew and serve.
Bailey's -Craem de Cacao Coffee.
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3 Oz. premium, dark roast, medium ground coffee
1 Oz. Bailey's Original Irish Cream
1 Oz. Creme de Cacao
1 tablespoon Frangelico
Black Forest Mocha.
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3 Oz. premium, dark roast, medium ground coffee
1 Oz. chocolate syrup
1 Oz. bing cherry syrup
1/2 Oz. grand orange syrup
milk (can be added now or individually, later)
Rum-Brandy Tea.
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3 tablespoons of black tea.
1 Oz. rum
1 Oz. brandy
Useful links for more recipes.
http://www.coffeemall.com/coffee_recipes.html
http://www.robinsfyi.com/food/coffeerecipies2.htm
http://www.essetti.com/recipes.htm
http://www.eureka-java-gold.com/recipes.htm
http://dreamship.com/coffee_recipes.htm
http://www.ineedcoffee.com/recipes
http://www.allaboutbooze.com/Coffee%20Liqueurs.htm
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