Mocha pot brews coffee

1. Water level: use warm water and the water level is 0.5 cm below the safety valve. The safety valve will automatically relieve pressure when the lower pot pressure is too high, in order to prevent safety accidents. If the water level is higher than the safety valve, the function of the safety valve can not play normally.

2. Coffee powder: coffee powder is medium-fine-grained and filled with powder trough. when filling the powder, vibrate the powder trough properly so that the coffee powder is evenly distributed. after filling it, gently press the surface with your fingers to make the powder denser.

Process analysis:

1. Initial heat: after the kettle is heated, the air part expands by heat, resulting in pressure, and the water reaches the powder trough through the aqueduct. After soaking in water, the coffee powder expands rapidly to form pressed powder. At this time, the water in the lower pot is resisted by pressed powder, and the closed pressure in the lower pot continues to increase.

The purpose of the first heat is to raise the water level to the position of the powder trough and let the coffee powder form cakes, so there is no need for high pressure and high temperature, as long as the heat is low. If you open the lid of the upper pot to observe, a small amount of coffee will flow out, and then the coffee will no longer flow out.

2. Pressurization: after the coffee cakes in the powder trough, the pressure in the lower pot begins to increase, turn the fire to medium heat, and let the pressure continue to increase.

3. Extraction: fire. The pressure of the lower pot is increased to balance with the resistance of the coffee pressed powder, turn on the fire, and let the pressure exceed the critical point of this balance. Under the action of the continuous fire, let the water quickly pass through the coffee pressed powder to get the coffee liquid with complete extraction and balanced taste.

4. Raise the pot: turn off the fire. Turn off the fire as soon as there is a steam purr in the upper pot of coffee. Then let the coffee pot stand for about 30 seconds.

There is a proper distance between the aqueduct of the lower pot and the base of the lower pot, and if you continue to heat, there is still hot water passing through the powder trough, and the extracted coffee has a residual smell of coffee; in addition, if you shake the lower pot, the pressure of the lower pot will increase intermittently, or because the water level of the lower pot is not balanced, there is still water passing through the powder trough. Both reasons cause coffee to be overextracted or overheated.

5. Taste: remove the coffee pot from the stove. At this time, it is still necessary to rest the coffee pot for about 30 seconds to 1 minute. Because the coffee extraction process goes through three different stages, it needs to be re-homogenized in the static process. After the taste of coffee will no longer have the phenomenon of uneven ups and downs, very soft.

View of operation effect:

After pouring out the coffee liquid, wait for the coffee pot to cool (or rinse the pot with cold water to cool), unscrew the upper pot and observe the pressed powder in the powder trough. At this point, the pressed powder should be completely cake-shaped, without collapses and voids. If there are collapses and voids, the effect of coffee extraction will not be good. Press with your fingers, it should be dense and slightly elastic.

The mocha pot with electric heating needs to have the function of firepower adjustment, otherwise, the effect will be worse.

A: the powder in the high-pressure steam kettle is a little thicker, but finer than that in the siphon kettle. Hot water quickly through the dense space of coffee powder to achieve the effect of concentrated extraction is the characteristic of mocha pot, coarse powder, which is not in line with the principle of this pot. So I don't know what these teachers are?

A friend also said: the teacher said that you can not fill the coffee powder can not be pressed, otherwise there will be a safety accident!

A: the mocha pot needs high-pressure, high-pressure water to pass through the coffee pressed powder and have a very high kinetic energy to completely extract the soluble substances from the coffee powder. This "high pressure" is relatively speaking, and the equipment of the mocha pot already has the necessary safety settings, not the kind of danger that teachers think of "high pressure".

In the case of a four-person coffee maker, the base can hold about 190cc, and the filter can hold 16g without filling. So, in the manufacturer's original design, the dose was about 40-45cc for one person and 4G for each person. Using the above data as a benchmark, if you really brew four cups of coffee in a mocha pot for four people, you can be sure that these four cups are all over-extracted coffee, because there is no way to extract a cup of coffee at a dose of 4g. The counterweight plate is a round metal plate with many holes, usually matched with a mocha pot for more than four people. When making a small amount of cooking for a larger mocha pot, place the board in the middle of the filter and put the coffee powder on the reduction board to achieve the effect of reduction. It can also reduce the inherent disadvantage of the mocha pot that it is easy to scald the coffee. It can create a clear space between the filter and the coffee powder, so that the steam and hot water will not directly burn the coffee powder. Therefore, it is best to add this weight reduction board when brewing coffee. If you are used to drinking stronger coffee, use a mocha pot for six people (about 12-14g) if you are used to drinking stronger coffee. However, if we consider leaving some space between the filter and the upper pot to expand the coffee powder and retain the aroma of the coffee, I think it is the best match to brew one person's coffee in a mocha pot for six people. the diameter of the base can also be sensed by the induction cooker, and an induction cooker that can easily adjust the firepower can be used as a heating tool.

Product name: Japanese original mocha coffee pot two-color 510

Shape and size

140*90*200mm

Net quantity

793 g

Volume

4 copies (50ml/)

Material

18-10 stainless steel

Color

Black / blue (replaceable handle)

Packing

Separate color box packaging

Double hollow steel, fine workmanship than the original Italian goods, (Japanese products are very exquisite workmanship, absolutely first-class feel), also equipped with pressure plate, ESPRESSO thick coffee foam "lady coffee" to enjoy

It can be cooked on the gas stove, or it can be used with the gas stove in our shop.

It is suitable for those who like the strong aroma of coffee and the romantic flavor.

Principle: coffee is extracted with high temperature steam

Coffee beans: deep-roasted espresso

1. When using it for the first time, unscrew the top spout, remove the coffee filter, and check whether the filter and rubber band under the upper pot have been installed.

two。 Wash it with hot water and then reinstall it as it is, fill the bottom with water, and be careful not to exceed the height of the safety valve.

3. Put coffee in the filter (according to the taste, usually 6 grams per cup of coffee, please use medium-fine coffee powder).

4. Place the filter cloth on the pressed coffee container and tighten the upper pot

5. Put the coffee pot on the heater and steam it over small / medium (fire or heat) for a few minutes. The coffee will slowly spill over to the top.

6. Immediately remove the coffee pot from the heating device and enjoy a cup of strong coffee (it is recommended to pour out the first pot of coffee)

7. Edible aluminum alloy is a kind of permeable material, and its fragrance will be retained every time the coffee is made.

8. The espresso pot should not recook the coffee, and it is forbidden to put it on the heating device without water.

9. Be sure to use medium-fine ground coffee, in the use of gas cooking, the size of the fire should be within the diameter of the bottom of the pot, so as not to burn the handle.

Cleaning method of mocha coffee pot

After the coffee is cooled, unscrew the upper pot, remove the funnel, and pour out the coffee residue; gently clean the filter of the upper and lower pot, it must be dried! Can not use sandy soda water cleaning, this will damage the bright surface, after a long time, the bottom will inevitably change color, that is because of hard water, water mixed with vinegar can be removed.

The aluminum coffee pot should remove all parts to keep it dry in the air; the coffee pot cannot be washed in the dishwasher.

Use skills

The amount of coffee powder can vary according to your personal preference. Because the capacity of each mocha pot and the coffee container are too small, you need to try several times to find out the amount of coffee powder that suits your taste. If you like it thicker, you can fill the flattened space with a pressure reducing plate when filling the powder, and then gently press it again.

The size of the filter cloth should not be larger than the surface of the coffee powder, otherwise it will cause too much pressure and the steam will overflow.

The main function of the pressure reducing plate is to put a small amount of coffee on the filter cloth when brewing a small amount of coffee in a larger mocha pot, which can easily control the number of cups and the quantity of coffee powder. It's used here as a bar pressing function. Because the steam pressure produced by the mocha pot is relatively small, generally speaking, it is not like the Italian coffee maker that requires a special pressure bar.

You can adjust the taste of the coffee by how long it stays in the pot. For example, when you use lighter roasted coffee beans (the color is closer to light brown and there is no bright oil on the surface,), you can let the coffee stay in the mocha pot for an extra minute to a minute and a half after the extraction is finished. On the contrary, if you use deep-roasted beans (dark brown and sometimes with shiny grease on the surface, most of the Italian Heidi beans we buy on the market fall into this category), you don't need to stay in the pot. You can just pour it into a cup that's already warm.

When making hot cappuccinos and lattes, you can heat the milk to about 70 ℃, and ice foam can be beaten directly in a milk bubble pot. Ice foam probably need to hit more than 10 times, hot is more difficult to play blisters, may need 50 times to succeed. The milk used had better be whole milk, so that the milk fat can turn into thick milk foam.

[usage]

1. Pour hot water into the next cup and do not exceed the height of the pressure relief valve.

two。 Grind coffee powder (coffee powder recommended for fine grinding). Pour coffee powder into a powder cup, but pour some more. Smooth the excess powder with chopsticks or bean spoons.

3. Dip the filter paper slightly with water, stick it on the upper seat filter, and screw on the upper seat.

4. Screw on the upper seat (tighten the pressure so that it won't leak). Be careful not to rotate the handle of the mocha kettle, which can easily break the handle. If you add hot water, it is easy to make the base hot, it is recommended to wrap towels to help.

5. When heating with a gas lamp or alcohol stove, the firepower must not be greater than the base.

6. When you see the coffee coming out, turn it into a small fire (don't let it rush out quickly).

7. The coffee went on to make slowly.

[notes]

Boil the newly purchased mocha pot with water at least three times before use to ensure the cleanliness of the pot!

1. Do not cook any powder or liquid except water and coffee powder.

two。 Use unboiled water, preferably pure water.

3. The pot is not filled with water, so don't boil it empty.

4. Too much water will cause the coffee to spill over the top.

5. When filling coffee powder, do not fill it, just flatten the surface slightly, because excessive filling pressure may cause coffee not to come out.

6. In order to avoid burning the surface and handle, the fire source area should not exceed the kettle bottom area.

7. Open the lid of the pot and begin to cook over medium heat. when there is coffee flowing out, use low heat to let the coffee release slowly.

8. When there is a sound of boiling water, be sure to remove the mocha kettle from the fire source immediately.

9. Before using the coffee cup, it is best to scald it with hot water to keep the coffee temperature.

10. Never disassemble and clean the mocha pot before it gets cold.

11. Use finely ground coffee powder.

twelve。 Rinse with clean water or with neutral detergent as far as possible.

13. When not in use, the cartridge should be kept dry.

1, inject pure water, do not exceed the steam pressure valve

2, add coffee powder and flatten

three. Put the powder cartridge into the next pot

4, soaked filter paper

5, stick it at the bottom of the pot

6. Tighten the upper and lower kettle body

6, cook slowly over an open fire or an induction cooker over a low heat

7, the coffee liquid can be poured into the coffee cup after all the coffee liquid flows out from the hole of the upper pot catheter.

Using a mocha pot is a way for Italians to make coffee, which is suitable for those with a strong taste. We must pay attention to the blending quality of coffee beans, fine grinding coffee powder, and master cooking time and water. Brewing coffee at home with a mocha pot is one of the easiest ways.

Clean the mocha pot, pour water into the kettle, put in the coffee powder and tighten the upper and lower pot.

Put the hot water cup into the stove and carefully observe the flameout and pour out the coffee.

Detailed explanation:

① Please clean the purchased mocha pot with edible detergent.

② pours water into the kettle. Be careful that the water does not rise above the safety valve.

③ put the right amount of coffee powder in the middle coffee container, flatten it with a coffee spoon, or put a piece of filter paper or cloth; then clean the edge of the container.

④ tightens the upper and lower pots and heats them on a heat source such as a gas cooker (induction cooker, alcohol cooker).

⑤ preheats the coffee cup and sets it aside.

⑥ for about 2-3 minutes, the water in the lower pot begins to boil together with the steam through the filter into the upper pot.

⑦ when there is a sound of water in the pot, steam comes out and the smell of the coffee is elegant, the coffee is ready and the heat source is turned off.

⑧ pours the last pot of coffee into a preheated coffee cup to taste authentic espresso. If equipped with fresh milk and foam maker, you can make Italian foam milk coffee Cappuccino.