How should I use the Belgian pot? What is the principle of making coffee in a Belgian pot?

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How to use Belgian pot

(1)Add the required amount of water to the metal pot about 170 c.c.~ 180c.c, and the lid is tightly closed, which will tilt the balance bar toward the metal pot.

(2)Put the coffee powder you need, about 15 g for one person, into the glass pot on the other side.

(3)Pick up the alcohol lamp cover, light the alcohol lamp, and put the alcohol lamp back under the metal pot to allow the metal pot to heat up.

(4)When the water in the metal pot is heated to a certain temperature, the water will flow along the siphon to the glass pot on the other side. When the water in the metal pot becomes less and less, the weight becomes lighter. Finally, the balance rod will restore balance, which will make the coffee in the glass pot return to the metal pot along the siphon. You can enjoy delicious coffee from the tap.

Principles of Belgian pot

Also known as "Balancing Syphon" Belgian coffee pot, invented by British shipbuilder James Napier, as early as the 19th century has been the Belgian royal coffee pot. In order to highlight the royal style, Belgian craftsmen painstakingly created this elegant pot, gold and copper, originally ordinary coffee pot, to create a dazzling, decent extraordinary, as if born with a noble air.

Belgian pot with siphon-type coffee pot and mocha pot features. The performance process is full of seesaw fun. From the outside, it looks like a symmetrical balance, with a kettle and alcohol lamp on the right and a glass coffee pot with coffee powder on the left. Both ends are connected by a thin tube bent like a crutch.

When the kettle is full of water, the balance loses balance and tilts to the right; when the water boils, the steam bursts through the piston in the thin tube and rushes down the tube to the glass kettle, where it meets the coffee powder waiting at the other end, at the temperature of 93 degrees Celsius, coffee's favorite temperature. When all the water in the kettle turns into steam and runs to the left, it is fully mixed with coffee powder. Because of the siphon principle, hot coffee will pass through the filter at the bottom of the thin tube and return to the right home, leaving the dregs at the bottom of the glass pot.

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