The difference between mocha, mocha pot and mocha coffee

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Mocha bean

[mocha beans]: produced in Ethiopia, the beans are small and fragrant, with a strong sour and alcoholic taste, slightly alcoholic, spicy, moderate sweetness and special flavor. It is a well-known high-quality coffee, usually drunk individually. At present, the coffee produced in Yemen is the best, followed by Ethiopia's mocha; mocha coffee belt smooth in the acid to strong acid, sweet, unique flavor, containing chocolate flavor; with the temperament of a lady, is a very characteristic pure coffee.

Mocha (Mocca because the bean shape is very small, also known as small mocha) in Central and South America, the small mocha is not only small, but also has a low yield. generally, the mocha is about 10 to 11 orders, that is, the bean paste ranges from 0.39cm to 0.43cm, which is much smaller than the average 18-purpose Central American bean, which is 0.7cm. Notice that the little mocha has a flat surface, that is, a fruit contains two raw beans. Of course, small mochas also have small round beans, but the proportion is only 2%, which is much lower than the 5% to 10% of the average Arabica.

Mocha pot

Since Yemen was the main exporter of coffee in the world before the European colonial tide, the word "mocha" has been synonymous with coffee for quite a long time.

The mocha pot is composed of the upper pot, the filter screen and the lower pot, and the filter net is located between the upper pot and the lower pot. When brewing, the water is placed in the lower pot, and the coffee powder is placed in the middle of the filter; when the lower pot is heated, it produces water vapor, forming a force of about atmospheric pressure, pushing the hot water upward, passing through the coffee powder and the thin tube in the pot, and touching the lid of the pot. It falls into the upper pot to form a coffee liquid.

[main point]: heat the correctly installed mocha pot on the heat source. The key to filling a mocha pot with real powder is to fill it as much as possible instead of pressing it tight. The powder can be injected in batches when loading the powder, and the edge of the powder trough can be covered as much as possible without leaving any gap. For ease of observation, I suggest boiling the mocha pot with the top open.

Soon the coffee liquid overflowed from the central metal column of the upper seat.

With the continuous extraction, the liquid level of coffee will rise gradually. When there is grease on the liquid surface, please be careful that the coffee extraction is coming to an end. When the color of the oil changes from dark to light, the heat source should be cut off immediately to stop the extraction, otherwise the coffee will be in a state of over-extraction.

In particular, you can't stop after the sound of "snoring". This kind of coffee may even have the taste of roasted rubber.

Because it forms about twice the atmospheric pressure, it is classified as. High-pressure cooking. In addition, some people call it. A handmade espresso pot. I don't agree with you here, because it doesn't meet the standard of espresso, and it can't make that layer of Crema, but it's really a "powerful" drip filter coffee, and it's always been favored by people with strong tastes.

PS: the mocha pot is very sensitive to capacity. Be sure to make coffee according to the capacity of the pot. If you have a mocha pot for 2 people, make 2 cups at a time. If you brew only one cup, the coffee powder is not thick enough, the resistance to hot water is insufficient, and the hot water will run through quickly, so that only one cup of coffee with poor extraction can be made. The mocha pot on the market has 1. 2. 3. 6. 9. 12 and 18 people have the same capacity, you should carefully consider your needs before buying.

Mocha Coffee

The origin "mocha" beans are full of wild flavor due to the ancient manual drying method, and there is a strong "chocolate flavor" in the afterrhyme, so in Italian coffee, "chocolate coffee" is called "mocha coffee". Like the classic Italian latte, it is usually made of 1/3 Espresso and 2/3 foam, but it also adds a small amount of chocolate.

Chocolate is usually added in the form of chocolate syrup, but some coffee selling systems are replaced by instant chocolate powder. Sometimes, whipped cream, cocoa powder, and cotton candy are added to add to the aroma of coffee and as a decoration. Unlike the Italian Cappuccino, there is no milk foam on the mocha. Instead, mocha coffee is usually topped with cream and cinnamon or cocoa powder. It is also possible to add sunflower honey powder to the surface as decoration and add flavor.