Description
A gravity-driven stovetop brewer where steam pressure inverts the water chamber to saturate coffee grounds.
Technical
Utilizes vapor pressure differentials (0.8-1.2 bar) to overcome hydrostatic pressure, forcing 92-96°C water through a porous filter into ground coffee (medium-fine grind). The flip mechanism ensures turbulent extraction via the Bernoulli principle.
Culinary Significance
Produces a concentrated, velvety coffee with crema-like foam, bridging espresso and moka pot profiles while allowing visual control over extraction.
Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
92°C optimal
88°C to 98°C range
Time
3:15
2:30 – 4:00
Equipment
Butane/propane burner (15,000 BTU ideal)Analog thermometer (0.5°C precision)Non-reactive stir rod (borosilicate glass)