Chorreador

The word chorreador comes from the Spanish word chorrear, which means drip or crouch, and refers to the action of warm water seeping through the coffee grounds. A cup of coffee or decanter is placed on the underside of the stand, the coffee with fine to medium fine grinding is poured into dry bolsita (Spanish for "pouch"). This is then hung on top of the stand. Water at 93 ° C is poured slowly over the coffee and the extraction leaks or, better said, drips into the lower vessel.