The freshly ground coffee is dispensed with water into the brewing/mixing chamber during the ascension of the piston.
This compresses the air in the cylinder and forces it through thereby agitating and accelerating the brew process
The piston pauses to allow the coffee to steep to your required taste profile.
The descent creates a vacuum thereby extracting the coffee from the grounds through the filter paper and into the cylinder.
The piston ascends again to create more agitation.
This allows the HOC to extract above industry standards, at 1300-1400 TDS (Total Dissolved Solubles).
There is one shot of water before final descent to rinse the chamber.
Delivery of the coffee through the spout begins once the piston is below the coffee exit.
Meanwhile, the brewing/mixing chamber lifts to allow the paper to advance thereby discarding the brewed grounds into the waste chute.





The HOC can be operated by either the Barista or the customer.
In cases where it’s Barista driven, we recommend the use of 3 different shuttles:
Each with its own cup size and gram throw.
5 , 10, 12, 16, 20 oz
The machine recognizes the shuttle and delivers the appropriate amount of water!
We recommend the use a 5 oz shuttle to sample out coffees in order to generate extra bean sales!!
However, the shuttles can be adjusted to whatever cup size you need (from 5 to 20oz).
Not only that our Machines are reliable, we also provide 24 hours a day, 7 days a week technical assistance, anywhere within North America. Since our strength lies in product efficiency, there are never any complicated repairs or maintenance issues.
At Cafection Enterprises Inc., we wish to be partner of your success. We offer sales support and training seminars. We will even accompany you on sales calls for product demos, during exhibitions and various tradeshows as well as supply you with all the necessary marketing material and product brochures.