Cold water is drawn from the water tank into the internal heating tube, where it is rapidly heated to the ideal extraction temperature of approximately 92–96 °C.
The hot water flows evenly through a slender showerhead, gently saturating the coffee grounds in the filter basket like a light rain.
Driven by gravity, the hot water passes through the coffee bed, extracting flavor compounds, then flows through a disposable paper filter into the glass carafe below, while the coffee grounds are effectively retained inside the filter.
After the dripping process is complete, the warming plate beneath the carafe maintains a low, steady heat to prevent the coffee from cooling down.