Introduction to the manufacture and use of coffee pots in Belgium

European celebrities in the 1850s demanded not only the best cooking skills, but also exquisite handicrafts. Belgian craftsmen glorified this historical tradition and recorded it in detail, which has been handed down to this day.

Therefore, this patented royal siphon coffee pot not only has the perfect coffee-making process, but also is a work of art in itself.

The appearance of the Belgian royal coffee pot is only half of its history, and the siphon itself is worth exploring. It combines several natural forces: fire, steam, pressure, gravity, which make the operation of the Belgian royal coffee pot more visible. When the coffee dances with the Belgian pot, it is the brightest part of the night. The whole process of making coffee is worth watching again and again. It's amazing. Drinking coffee is a rational and emotional game. If you want to drink coffee at home, you have to know the Belgian coffee pot. This cooking process is like a coffee maker for a stage play, because the dazzling and gorgeous appearance, coupled with the full fun of gimmick operation, greatly increases the score of coffee sensibility and romance. The Belgian coffee pot, also known as Balancing Syphon, was invented by British shipbuilder James Napier. It was already the royal coffee pot of Belgium as early as the 19th century. In order to show the royal style, Belgian craftsmen took great pains to create this elegant kettle, wrapped in gold and cast copper, to make the originally ordinary coffee pot dazzling and dignified, as if it had brought a breath of aristocracy.

The Belgian pot, which has the characteristics of both siphon coffee pot and mocha pot, 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. The ends are connected by a thin tube bent like a crutch.

When the kettle is full, the balance is out of balance and tilts to the right; when the water boils, the steam rushes open the piston in the tube, rushes down the tube to the glass pot, and meets the coffee powder waiting at the other end, which happens to be coffee's favorite 95 degrees Celsius. After all the water in the kettle turns into moisture and runs to the left and is fully mixed with the coffee powder, because of the siphon principle, the hot coffee will go back to the hometown on the right through the filter at the bottom of the thin tube, leaving the dregs at the bottom of the glass pot.

At this time, the coffee maker turned on the faucet connected to the kettle and a cup of perfect coffee came out of the oven.