Coffee brewing operation of mocha pot

Mocha pot

Mocha pots are becoming more and more common. Everyone feels good about this novel and good-looking coffee pot, and some people don't know how to use it at all, but buy it back as a pure decoration in the living room or wine cabinet because of its unique shape.

Step 1:

To prepare the filtered hot water, it is best to use the clean water filtered by the general household water filter to measure the amount of water required by calculating 30 mg per cup.

Step 2:

Usually do not want to brew coffee will have coffee grounds left at the bottom of the cup. This is also a kind of coffee etiquette. In order to avoid the emergence of coffee grounds, we can prepare a piece of filter paper or filter cloth, according to the coffee container, draw the size of the container on the paper or cloth.

Step 3:

Cut out the circle you just drew, if it's a filter cloth. It is best to rinse slightly with water to avoid leaving bad cloth pulp in the coffee.

Step 4:

When you pour the water into the kettle, you should pay attention to that the water cannot exceed the horizontal height of the outlet, otherwise the hot water will spray out with steam after heating, causing unnecessary danger.

Step 5:

Wipe the coffee powder meter with your hand, then press it down gently and horizontally with the decompression plate.

Step 6:

Lock the filter cover, put the water in according to the instructions of the machine, press the switch, and the steam begins to pass through the coffee powder.

Step 7:

Remove coffee powder from the edge of the coffee container, otherwise it will affect the service life of the white rubber gasket. The white gasket does not need to be separated from the upper pot in order to avoid accidental loss in cleaning.

Step 8:

Put the filter cloth on the pressed coffee container.

Step 9:

Put the coffee container containing the coffee powder into the lower pot, then lock the upper pot, pay attention to the thread between the upper and lower pot, and lock it carefully. Put it on the heater and start heating.

Step 10:

In the process of heating, you will hear a rapid hiss, which is the sound of steam rushing to the pot with coffee, once the sound changes to a rustling sound. It may mean that all the moisture in the pot has been turned into coffee. You can listen by experience, or you can open the lid directly (it doesn't matter, it won't affect the quality of the coffee). If you see that the steam hole has stopped steaming, it means that the extraction process has been completed. You're ready to enjoy this cup of hand-refined Italian coffee.

Tip 1

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 it several times. In order 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.

Tip 2

The size of the filter cloth. Cannot be larger than the surface of the coffee powder, otherwise it will cause too much pressure. The steam will spill over

Tip 3

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 is used as the function of pressing bar here. 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.

Tip 4

The best way to heat a mocha pot is to use a gas stove or an induction cooker, or a black crystal stove for eating hot pot. The heating rate must be fast enough to produce enough steam to brew the coffee and extract the Italian coffee. If the mouth of the gas stove at home is too big, it is not suitable for mocha pots. There is a kind of gas stove. Put it on the gas stove to make the mocha pot suitable for the kitchen at home.

Tip 5

The heat is critical. The natural gas starts to light, and when there is a small amount of coffee liquid flowing out, turn the fire to medium heat. The reason is that 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.

The medium heat makes the pressure continue to increase, and the pressure of the lower pot increases to balance with the resistance of the coffee pressed powder (difficult to master), turn on the high heat, and let the pressure of the lower pot exceed the critical point of this balance. Under the action of the continuous fire, let the water quickly pass through the coffee pressed powder. Get the coffee liquid with completely balanced extraction and taste.

Tip 6

Work after turning 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. The reason is that 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 of the imbalance of the water level in the lower pot, there is still water passing through the powder trough. Both reasons cause coffee to be overextracted or overheated.

Remove the coffee pot from the stove. At this time, you still need to rest the coffee pot for 30 seconds to 1 minute or so. 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.

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.

You can also adjust the taste of 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-grown 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.

Tip 7

There are many buyers of Italian coffee machine, is to use the machine to make milk foam, in the production of fancy Italian coffee cappuccino and latte, you can enjoy the good taste of the foam left on the lips. This seems to be irreplaceable for mocha pots. However, if there is a stainless steel milk bubble pot, you can add fresh milk to manually pour into the air to make milk foam, which is also good, and it is a rare match with a handmade mocha pot. 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.