Brewed Awakening

Thursday, 8:30 a.m.
Sporting a smart black neoprene zipper vest, the Eva Solo CaféSolo uses the stir-and-sit method of immersion brewing with any grind of coffee. I spoon about 60 grams (about 2 ounces) of espresso grind into the carafe, followed by one liter of boiling water. I stir, place the conical filter into the carafe, and, antsy for caffeine, let her brew for four minutes.

A flip-top lid and rubber stopper prevent spills, so I pour a splashless cup that’s good until I hit the last sip, and then: ptooey. The dregs are significant. I try again with a coarser grind; it’s better. The instructions recommend sticking Eva in the dishwasher to avoid soap residue. If hand washing is the only option, “use unperfumed washing-up liquid, as the perfume can impart a disagreeable taste.” (This rule generally applies to people, too.) $99, The Institute of Contemporary Art, 100 Northern Ave., Boston, 617-478-3100, icaboston.org. * * *

Friday, 7 p.m.
With its intersecting glass globes and tiny spirit lamp, the Cona Vacuum Coffee Maker looks like it came from a science museum—or a meth lab. And it runs on denatured alcohol, a highly flammable fuel.

Nevertheless, coffee experts insist that this one is the ne plus ultra of non-electric coffee makers because, Howell explains, “It’s glass from start to finish, so there’s no foreign metallic or paper taste. If done right, it produces a fantastically smooth cup of coffee. Besides,” he continues, “it’s probably the most beautiful coffee maker that you can put on your table.”

It takes a few tries, but preparing coffee in the Cona is the coolest thing I do all week. I fill the bottom bowl with hot water (this model holds nearly 30 ounces) and insert its narrow neck into a curved stand suspending the globe over the fuel lamp. Then I scoop 10 tablespoons of coarse-ground coffee into the other globe, which is attached to a glass funnel. I light the lamp, reheating the water. Still with me? When the water starts to boil, I twist the coffee-filled glass funnel into the bowl, ensuring an air-tight fit. And here comes the science! The water rises through the funnel and into the top globe. After two minutes, I extinguish the flame, creating a vacuum that sucks perfect coffee back into the bottom bowl. Whoosh! I can’t wait for my next dinner party to show off my new tricks! $185, available from espressozone.com. * * * *

KEY:
* * * * Okay, I’m awake!
* * * Just like Starbucks used to make
* * Worth a shot
* At least it’s brown