Introduction to the manufacture and use of coffee pots in Belgium

European socialites of the 1850s demanded not only the best cooking but also exquisite craftsmanship, and Belgian craftsmen glorified this historical tradition and documented it in detail 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.

Belgian royal coffee pot its appearance is only half of the history, siphon itself is also quite worth exploring. It combines several natural forces: fire, steam, pressure, gravity, which make the operation of the Belgian Royal coffee pot more visible. When coffee dances with the Belgian pot, it is the brightest part of the evening. The whole process of brewing coffee is worth watching again and again, amazing! Drinking coffee is a game of reason and sensibility. If you want to make home coffee drink more emotional, you can't help but know Belgian coffee pot. This brewing process is like a stage coffee machine, because the dazzling gorgeous appearance, coupled with the gimmick full of operational fun, greatly increased the coffee sensuality romantic score. 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 bronze, originally ordinary coffee pot, made into a dazzling, elegant extraordinary, as if with life to bring a sense of nobility.

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 tube and rushes down the tube to the glass kettle, where it meets the coffee powder waiting at the other end, at exactly 95 degrees Celsius, the favorite temperature for coffee. 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.

At this point the coffee maker turns on the tap connected to the kettle and a cup of perfect coffee comes out.