Operation steps and working principle of Belgian Royal Coffee Maker

The Belgian Royal Coffee Pot is said to be a coffee pot used exclusively by European royal families in the past. Due to its beautiful and unique shape and the highly ornamental production process, it is often chosen by coffee shops as a special utensil for table service or making high-end coffee.

The Belgian Royal Coffee Pot has an ingenious design and clever use of gravity balls and levers to achieve a very interesting mechanical automation for the entire coffee extraction process. This is also the charm of this coffee pot - making the process more pleasing to the eye than the final result.

Belgian Royal Coffee Pot Principle:

The Belgian pot has the characteristics of both a siphon coffee pot and a moka pot, and the performance is full of seesaw fun.

It is like a symmetrical balance, with a kettle and an alcohol lamp on the right and a glass coffee pot filled with coffee powder on the left. The two ends are connected by a thin tube that is bent like a crutch.

When the kettle is filled with water, the balance loses balance and tilts to the right; when the water boils, the steam breaks the piston in the capillary tube and rushes along the tube to the glass pot, meeting the coffee powder waiting at the other end, and the temperature is just 95 degrees Celsius, which is the favorite temperature of coffee. When all the water in the kettle turns into water vapor and runs to the left, after being fully mixed with the coffee powder, the hot coffee will pass through the filter at the bottom of the capillary tube and return to the right due to the siphon principle, leaving the dregs at the bottom of the glass pot. At this time, turn on the tap connected to the kettle, and a cup of fragrant and perfect coffee is ready.

Steps:

1. Please take out a piece of filter cloth from the accessories, boil it in boiling water for about 10-15 minutes, then wash it with clean water and wrap it on the filter nozzle;

2. Please prepare industrial alcohol, turn on the alcohol lamp and fill the alcohol bottle to 70% full, and adjust the wick to a low flame (low flame is preferred);

3. Adjust the siphon heat transfer tube;

A. Please move the filter nozzle to the center of the glass as much as possible.

B. At the same time, the heat-resistant silicone rubber must be pressed tightly against the water container to make it airtight and both sides must be balanced.

4. Please unscrew the water inlet, fill it with boiling water about 80% full (380CC), and then tighten the water inlet;

5. According to your personal preference, put 5 level spoons (about 40 grams) of pure flavored freshly ground coffee or special coffee into the glass;

6.Please press the gravity hammer downwards, turn on the alcohol lamp, lock the water container and light the alcohol lamp;

7. Please brew according to your personal drinking preferences and habits (the first brew is American coffee. If you prefer strong coffee, please brew it again according to the above method 6 times);

8. When the coffee flows back into the water container (you can see the coffee flowing back and forth), please slightly turn the water inlet to allow air convection, then turn on the faucet and enjoy your fragrant private coffee.

If you want to drink a stronger cup of coffee, you can hold the gravity ball with your hand when the water is squeezed into the powder bin on the left side so that the alcohol lamp will not go out immediately. This can increase the concentration of the coffee by extending the extraction time. Finally, remember to unscrew the sealing plug before drinking, otherwise the coffee will not flow out of the faucet.