Which coffee brewing method employs vacuum pressure?

The siphon brewing method is known for its unique use of vacuum pressure to brew coffee. This method involves two chambers where water is heated in the lower chamber, creating steam pressure that forces the water into the upper chamber containing the coffee grounds. Once the brewing process is complete, the heat is removed, and the resulting vacuum pulls the brewed coffee back down into the lower chamber, leaving the grounds behind. This process not only results in a visually engaging brewing experience but also produces a clean and aromatic cup of coffee.

In contrast, the French press method relies on steeping coffee grounds in hot water and then pressing them down with a plunger, without utilizing vacuum pressure. The Aeropress, while employing air pressure to extract coffee, does not create a vacuum in the same manner as siphon brewing. Similarly, the pour-over method involves gravity and does not incorporate any vacuum mechanism, as water is poured over the coffee grounds and drips through a filter. Each of these other methods has its own characteristics and mechanisms but does not utilize vacuum pressure like the siphon method does.