A two-chamber brewer that uses heat-driven vapour pressure to push water up into the coffee, then a vacuum to pull the finished brew back down through a filter. Also spelled syphon, and called a vacuum pot in older writing.
It's the one brewer that doesn't make you trade clarity for body. The coffee steeps fully submerged, the way it would in a French press, and then the entire brew is drawn through a filter in a single pass — so the cup arrives round and clean. No other format reaches that combination naturally.
Japanese kissaten culture kept the siphon alive as serious craft while the West treated it as a curiosity; it had a brief third-wave revival around 2010 and now mostly appears in demonstrations.
Full method, recipe, and the stirring technique that decides the cup: siphon.