The most beautiful brewing method of the Belgian royal coffee pot

The Belgian coffee pot is also known as the balanced plug pot (Balancing Siphon), and some people call it the Vienna coffee pot. This kind of pot brews coffee in the way of vacuum siphon and uses the lever principle to convert the pressure generated by the alternation of cold and heat to drive the mechanical part of the coffee pot. The Belgian coffee pot consists of a transparent glass pot with coffee powder and a closed metal pot with boiling water plated with nickel or silver, one of which is connected to a vacuum siphon. When you burn a metal pot with an alcohol lamp, the water boils and produces steam pressure, and hot water flows into the glass pot through the vacuum siphon to make coffee. when the fire goes out and the temperature drops, the coffee liquid will be sucked back into the metal pot. Because there is a filter at the bottom of the vacuum siphon, the coffee grounds after brewing will be left in the glass pot. Turn on the small faucet and the coffee will flow out. In fact, the selling point of Belgian coffee does not lie in the taste of coffee, but in the "show" of the coffee pot itself, and its brewing principle is the same as siphon, so you can refer to siphon in the selection and grinding of coffee taste.

(1) preparation utensils: metal pot, glass pot (coffee powder), siphon heat transfer tube (filter sprinkler), alcohol lamp (including cover), balance power hammer, wooden base.

(2) suitable for coffee beans, moderately roasted coffee beans.

(3) Coffee powder dosage and grinding degree: coffee powder 30g / cup (grinding degree: medium and fine).

(4) Water volume: 350 ml.

(5) procedure ① add the required water to the metal pot, about 350ml for two, and cover it tightly. ② puts the coffee powder he needs into a glass pot at the other end. The ③ alcohol lamp is filled with about 7 cents of alcohol, and the height of the wick is adjusted (about 0.5cm higher than the lamp holder). ④ lifted the metal pot, opened the lid of the alcohol lamp, jammed the alcohol lamp lid with the metal pot, and lit the alcohol lamp. ⑤ when the water is heated, the hot water flows into the glass pot along with the siphon and comes into contact with the coffee powder. Once the water in the metal pot becomes smaller and lighter, it finally makes the alcohol lamp cap bounce and flameout. After the metal pot is heated and cooled again, the coffee is separated from the coffee grounds through a siphon filter at one end, and the water is slowly sucked back from the glass pot. The pressure of the steam heated by alcohol in the ⑥ water container increases, which makes the hot water flow into the glass. At this time, the water container rises due to weight reduction, and the alcohol lamp cover closes naturally. And because of the temperature drop, pressure reduction and siphon principle, the brewed coffee goes back to the water container. After ⑦ confirms that the water in the glass pot is sucked back into the water holder, loosen the knob of the injection port slightly and turn on the faucet to drain the coffee.

(6) the cleaning and maintenance methods are introduced as follows. The newly purchased utensils should be boiled in hot water (including filter cloth) twice to clean the surface of the new equipment. Clean ① after use, remove siphon first, remove filter cloth, wash filter cloth and pack it in clip bag, put it in refrigerator for next use. ② gently pat off the coffee grounds in the glass (or with a spoon or stirring stick), then rinse with water, rinse and dry with neutral dishwashing liquid, and put them back in place. Remind you: ◎ for the sake of safety, alcohol lamp must be turned off when replenishing alcohol, and try to replenish it in the sink or where there are no combustibles, wipe the periphery after replenishment. After using ◎, make sure to keep it dry in the water container to avoid damp and smell. If the water container has a bad smell due to moisture, it can be soaked and washed with citric acid.