This glass coffee maker is based on a vacuum principle which is recognised by coffee specialists to be one of the best methods for brewing perfect coffee. It ensures that infusion takes place at the correct temperature and the all glass construction prevents any contamination of the coffee by materials that could taint the flavour. Cona coffee makers have been sold in many countries around the world for more than 60 years.
To use the Cona vac pot first fill the spirit burner with methylated spirits. Place the wick and wickholder in position. Allow some time for the wick to absorb the fuel (you get about 6-8 uses from one fill of the burner so you will not have to refill the burner every time you brew!). Place the burner in its recess in the stand and temporarily place the funnel (the top glass globe) in its storage position in the stand (the hole near the back of the stand). Fill the lower bowl with water (ideally hot or boiling) to within about 1- 2cm from the base of the neck. Make sure the outside of the bowl is dry. Place the glass drainer (the filter) into the funnel, making sure it is loose. Put the required amount of evenly ground coffee (ground on a medium to fine setting) into the funnel. Light the wick! When the water in the lower bowl shows the very first sign of coming to a boil, fit the funnel into the neck of the lower bowl with a slight twist to ensure that the rubber gasket provides an air-tight fit. When all the water has been drawn into the top, with the exception of a small amount which must remain in the bowl, wait 1-3 minutes for the coffee to infuse. You can, if you wish, give it a stir with a spoon but be careful not to bump and dislodge the drainer/filter. Place the snuffer on the lamp. When all the coffee has drained back down into the lower bowl you can remove the funnel and place it in its storage position and serve your freshly brewed coffee.