What You Need to Know
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.
Produces a concentrated, velvety coffee with crema-like foam, bridging espresso and moka pot profiles while allowing visual control over extraction.
Key Parameters
Temperature
92°C
88°C - 98°C
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)
Steps
- 1.
Caffè alla Ntònnata (Naples backstreets): Creates syrupy body to support raw sugar crystallization
- 2.
Bicerin Flip (Turin adaptation): Provides thermal mass to layer drinking chocolate
The Science
Primary Reaction
Maillard Reaction