Mocha kettle 1

Moka Pot

Mocha pot basic principle uses pressurized hot water to extract coffee liquid quickly through coffee powder. The first mocha pot was made in 1933 by Italian Alfonso Bialetti, whose company Bialetti has long been known for producing this coffee pot. Mocha coffee pots are more common in Europe. Mocha pot is divided into two parts, water in the lower part of boiling steam pressure; boiling water rises, through the filter pot filled with coffee powder; when the coffee flows to the upper half, the fire will be turned down, if the temperature is too high will make coffee produce burnt taste.

Precautions for use:

1, water level: use warm water, the water level is 0.5 cm below the safety valve position. The safety valve will automatically relieve pressure when the pressure of the lower pot is too high to prevent safety accidents. If the water level is higher than the safety valve, the role of the safety valve cannot be played normally.

2, coffee powder: coffee powder with medium and fine particle size, full of powder tank, when loading powder, appropriate vibration powder tank to make coffee powder evenly distributed, after filling, gently press the surface with your fingers, so that the powder is more dense. Belgian Royal Coffee Pot (Balancing Syphon)

Belgian pot with siphon-type coffee pot and mocha pot features. The performance process is full of seesaw fun.

It combines several forces: fire, steam, pressure, gravity, which make the operation of the Belgian Royal coffee pot more visible. The whole 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 sensibility romantic score. This beautiful coffee extraction process, coupled with its own exquisite art, makes it both practical, ornamental and collectible, which is unmatched by any other coffee pot. When coffee dances with the Belgian pot, it is the brightest part of the evening. French Press

The coffee pot is a coffee pot with tea brewing function.

Principle: The essence of coffee is released by stewing the coffee powder in full contact with water.