Where I come from this sort of contraption would have been nefariously hidden in the backwoods. In Normandie, however, licensed artisanal stills used to transform apple cider into the famous 40% Calvados alcohol are scattered around the countryside.
Calvados, named for the Normandie apple-producing department, is served dry, on ice, in cocktails and as a digestif; it's used as well as a cooking ingredient in sweet or salty recipes, and for flambéing. So much has it been used to lace coffee that if one orders a café nature in Normandie it would likely be understood to mean without "Calva."
un alambic: a still
un cidre: a cider
un café nature: ordinarily means coffee without sugar
©2012 P.B. Lecron