Coffee brewing utensils: Royal Belgian coffee pot siphon coffee pot

Brand:

Brand No.: 001

Color classification: Royal gold, knight's silver, king's silver, elegant silver, royal gold + luxurious jade silver of bean mill, colorful seven colors, adjustable temperature of knight's silver, king's gold of bean mill, elegant silver of bean mill, rose gold of bean mill, black gold of bean mill, limited edition of bean mill. Romantic rose gold a top black gold seven color adjustable temperature

Coffee pot classification: Belgian royal pot

Material: stainless steel

Note default hair cast iron movement

[usage]: backflow method

1. Unscrew the top cover of the copper pot, pour 300-450CC (4 cups) of hot water into the pot, tighten the lid and place it on the rack.

two。 Wrap the filter cloth on the filter of the catheter

3. Pour about 45 grams (4 cups) of coffee powder into the glass.

4. Insert the catheter, open the alcohol lamp cover, light the alcohol lamp and heat it.

5. When the water boils, it will pass through the catheter from the pot into the glass. When the water is fully entered, press the handle ball for about 50 seconds to 1 minute, put out the lights, and the coffee liquid in the glass will return to the copper pot through the catheter.

6. Unscrew the top cover of the copper pot to exhaust steam, then open the faucet valve, connect the coffee cup and flow into the cup

7. Switch the faucet, a cup of pure royal coffee is thus produced, enjoy the royal flavor of the coffee bar!

[notes on the Belgian pot]:

1. Dry the next bottle, no water droplets.

two。 When you pull out the upper seat, tilt to the right and pull it straight up. Do not break it.

3. The spring under the middle filter should be tightened, the hook should be hooked, and pulled to the center.

4. Plug it down when you plug it into the seat.

5. Pay attention to water quality: pure water, purified water, magnetized water, distilled water, do not use mineral water

6. The temperature is between 80 and 90 degrees Celsius.

7. Punch time: all 50-60 seconds (do not exceed the time too long)

8. Coffee beans should be fresh, do not get damp or keep for too long

9. Coffee is best brewed and brewed.

10. Pay attention to the direction of the wind when brewing coffee, do not blow the source of fire directly

11. Pay attention to the size of the fire source: strong fire, large fire, medium fire, small fire, slight fire.

twelve。 Beat the boiled coffee powder loosely, pour it out and then rinse the bottle with clean water.

13. The number of grinding bean segments is about 2.5 to 3.5, the basic principles are: acid bean rough grinding, bitter bean fine grinding, the new section is high, the old section is low.

14. The coffee cup should be warmed first.

15. The filter should be soaked in clean water or refrigerated to prolong the service life of the filter cloth.