brewing coffee at 92-96 ° C

Thanks to the narrow neck, a thick foam is formed, which prevents the aroma of coffee from evaporating.

Enzymes and essential substances are formed, which saturate with aroma, taste and shades.

It takes a lot of time, since there is no way to leave the device unattended and do other things in parallel

Constant monitoring is required to avoid boiling and pouring out of the liquid

difficulties in cooking

convenience of the device

High-quality cooking is carried out

Allows you to cook without controlling the boiling process

because the chemical reaction is completed and all the minerals and other chemical elements in coffee are dissolved

description of the device

achieving the result

The device is installed in a cooking container (coffee maker, turk, etc.), pre-filled with water with a portion of coffee, and set on fire.

it would be impossible if you had to remove the cooking container from the fire every time, preventing the coffee from boiling out

conical housing

cooking capacity

foam destroyer

When coffee boils, air bubbles form, the foam rises up and the bubble flow, passing through the foam destroyer, is extinguished.

components of the device

extinguish the foam and separate the discs

destroy the foam

shaft-handle

cone-shaped blocks

perforated discs

captures details

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the advantage of the device

mechanical

No additional energy source is used for operation

It can be used in any conditions (house, cottage, etc.)

No need to manufacture high-tech parts

economical

universal