Mocha pot tutorial
[preparation] preparation: mocha pot, filter paper, coffee spoon, alcohol lamp, stove, coffee bean, bean grinder.
① is filled with water. Note that the water level should not exceed the safety valve.
② is loaded with powder. Pay attention to the coffee powder to be ground finely, flatten it with a coffee spoon and add a piece of filter paper for the mocha pot.
③ tightened the upper and lower parts of the mocha pot, put it on the alcohol stove and lit the fire. When heated, the water in the lower pot will pass through the catheter, pass through the compacted coffee powder, extract the coffee liquid, and flow to the upper pot. Due to the resistance of coffee powder, there will be a certain pressure in the lower pot, and when the pressure exceeds a certain amount, the safety valve will discharge steam.
④ when you hear the sound of steam in the upper pot and the coffee liquid no longer flows out, the coffee will be flameout. Due to the pressure caused by the mocha pot when making coffee, you should choose a high-quality mocha pot to avoid danger.
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Coffee culture
In Europe, coffee culture can be said to be a very mature form of culture. from the entry of coffee into this continent to the emergence of the first coffee shop in Europe, coffee culture is developing at an extremely rapid speed, showing extremely exuberant vitality. In Vienna, Austria, coffee, music and waltz dance are also called the three treasures of Vienna, which shows the far-reaching significance of coffee culture. Care a lot.
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Coffee terms-flavor, acidity, smell, uniqueness
Flavor [flavor] is the overall impression of aroma, acidity, and mellowness, which can be used to describe the overall feeling of contrast coffee. Acidity [acidity] is the acidity and strong quality of all coffee grown on the plateau. The sour and sour mentioned here is different from bitterness or sour (sour), and it has nothing to do with pH, but promotes coffee to perform functions such as refreshing the mind and clearing the taste.
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