in the Carpathian Basin the most common coffee maker still is the “kotyogó” in which the water is put below and the coffee in a sieve above. The hot water is pressed through the layer of coffee and dissolves the agents and aromas from the ground coffee, and then the final coffee can be poured from the upper part.
Its name comes from a clattering sound that is generated by a weight in the pipe where the coffee flows out: the increased pressure of the steam lifts the weight and the coffee flow to the upper container, and when the pressure decreases, the weight drops to its place. In this way the higher pressure results in a stronger coffee with more caffeine and aroma.
Filter coffee makers are also for home use: the hot water is poured onto the coffee in a filter. The result: much weaker coffee than with the “kotyogó”.