By twisting the control ring, the water chamber is forced upwards. This creates suction force that draws hot water downwards through the coffee grounds. The coffee is then brewed directly into the insulated thermal mug where it will stay hot for hours.

The Pipamoka brewing method is unlike any other. By generating pressure, the grounds are “squeezed” by fresh hot water creating a smooth, balanced, and non-bitter extraction in a short amount of time.

The Pipamoka brewing process helps you avoid poor extractions and poor pouring techniques because there is little room for error. The result is a stable, quick, and efficient extraction.