The production process, steps and matters needing attention of Italian espresso oil in mocha coffee pot

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The mocha pot was invented by the Italians, and the name "mocha" is a random result and has nothing to do with the unique chocolate flavor of the Yemeni port of Mocha or mocha coffee. The cooking principle of the mocha pot is to use the pressure of boiling water in the secret chamber to produce a large amount of steam, forcing the hot water to penetrate the coffee powder in the middle filter and leaving the hot coffee in the upper pot. The mocha pot has the advantages of beautiful appearance, light shape, convenient operation and interesting process, but the boiling steam pressure is easy to burn the coffee powder and extract the bitter coffee. In view of this, we recommend that when you use a mocha pot, it is best to use light roasted or sour coffee beans, so that the original acidity of the coffee beans is not overemphasized because of the high temperature and can be balanced with the bitterness of the extract. If you choose deep-roasted or bitter coffee, we are worried that you will drink coffee that is even more bitter.

A mocha pot can be disassembled into three parts: a base for water, a filter for coffee powder in the middle, and an upper seat for brewed coffee. The most convenient and suitable heating source for mocha pot is the gas stove at home, because the heating rate is fast and the firepower is stable. The brewing principle of the mocha pot is that after boiling the water, the steam of the boiling water is used as the pressure-this pressure is about 1 and 1 impulse 2 to 3 atmospheric pressures, rapidly forcing the boiling water to penetrate the finely ground coffee powder, and the original oil and protein in the water emulsified coffee. Get a full-bodied espresso. Therefore, in order to avoid drinking the coffee which is tasteless and not fresh enough, it is recommended that you pour fresh cold water into the pot and reboil it.

In addition, in order to safely place the coffee on the gas stove, the amount of coffee per person should be at least 8 grams, and the reduction board can be installed in the filter, we recommend that you use a mocha pot with a larger capacity, at least more than 6 people.

First of all, inject 1 portion of 65cc cold water into the base, heat the base separately on the furnace, and start grinding and filling coffee powder. In order for hot water to pass through the coffee powder quickly, fineness grinding should be used. In order to reduce the damage caused by hot steam directly scalding coffee powder, it is recommended to put a reduction board in the filter first; it was originally designed to reduce the coffee dose when a larger mocha pot does a small amount of brewing, but because it can separate the space between the bottom of the filter and coffee powder and reduce the damage caused by hot water and steam directly scalding coffee powder, it is recommended that it be used as a necessary accessory.

Put the ground coffee powder on the weight reduction board in the filter. At this time, you only need to sweep the surface of the coffee powder gently without hard compaction, which is also to allow hot water to pass through the coffee powder quickly. And because fresh coffee powder expands when exposed to water, the upper edge of the filter should leave a space of about 3mm.

When bubbles appear on the surface of the pedestal and the shape is about to boil, first turn off the fire source, hold the hot base with a thick wet cloth in one hand, lock the filter carefully in the other, tighten the pot, then open the fire source, and continue to cook over low heat. Open the pot, about 1 minute, you will see the coffee flowing out of the pipe in the middle of the upper seat, and the delicious coffee will be served! If you see coffee spurting out of the pipe, it means that the hot water is experiencing too much resistance, so you can slightly adjust the coffee grinding scale, or think about whether the coffee powder is pressed too tightly.