Which is the better way to press the kettle or the mocha pot? what coffee beans and mocha pots are used? what are the characteristics and stories?

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Qianjie coffee shop is mainly hand-brewed coffee. There are more than 50 kinds of beans from different producing areas alone. What kind of hand-brewing equipment can show the most perfect flavor of these beans? this is also a question that Qianjie coffee needs to consider. After the comparison of the cooking experiment in Qianjie, we chose to use a simple hand method to brew.

Of course, there are many things that can brew coffee beans, which is not limited to the hand brewing method mentioned in the front street. There are also other coffee brewing utensils on the market, such as mocha pots, French presses and so on. In this article, the front street will introduce these two kinds of coffee brewing equipment.

French pressure kettle

French press pot, French Press in English, can also be called French filter press in Chinese. The French kettle, which originated in France around 1850, is a simple brewing apparatus composed of a heat-resistant glass bottle and a metal filter with a pressure bar.

French presses and mocha pots are also known as "lazy coffee utensils" that are easy to operate and retain the full flavor of a good cup of coffee. In fact, the extraction of the pressure pot is the closest to the brewing method of the cup products, which can give full play to the various flavors in coffee, such as oil, aroma, flavor and so on. Smooth, sweet and full-bodied taste, is a very good choice for coffee utensils.

How to use a pressure pot to make coffee

Step 1: beans need to be selected first.

Suitable for coffee beans from a single origin, or coffee beans with strong sour taste, and coffee beans with medium to deep roasting.

The second step: determine the degree of grinding of coffee beans and the proportion of coffee powder in the kettle.

Coffee powder needs at least 20g of coffee powder, coffee powder should be a little thicker (because hot water is in direct contact with coffee powder, it is easy to over-extract), can be moderately ground, about 5-6 degrees. If the powder is too fine, the coffee powder will run out of the hole in the filter and the coffee will become cloudy. You can also follow the grinding degree of the coffee in front of the street:

Qianjie coffee grind thickness standard sieve pass rate: ice drop > hand race wind 80% > Mocha American drip 75-80% > cup test 70-75% > method pressure 65-70%.

You can start with a 1: 10 ratio of coffee powder to water, for example, 20g coffee beans with about 200g water for 2 people, and the final ratio depends on your taste. The rest time is about 3-4 minutes. The longer the soaking time, the stronger the taste and the stronger the sour taste. Each kind of coffee beans have different tastes and personal preferences, so try them one by one. Do not press the strainer when standing still, so that the coffee and water have more time and space contact.

Step 3: start using a French kettle to make coffee

1. First grind the coffee beans, and then pour them into the kettle. At this time, ignore many people's opinions about the degree of grinding. Don't grind them too rough, as long as they are moderately ground.

two。 Boil the water at a temperature of 93 ℃, then inject the right amount of water. We use 20g coffee powder to pour 200g hot water and stir with a spoon to fully blend the coffee powder and water.

3. Put the lid on the lid of the kettle, stop the strainer at the top, and let it rest for 4 minutes.

4. Before pressing the filter, you can open the lid and scoop out the foam and small debris floating on it with a spoon, and then press the filter to the end.

5. When the brewing is finished, pour it out into another thermal insulation container immediately! Don't delay, because the coffee powder is still in it. Then pour it into a glass and enjoy it.

Problems needing attention in the use of pressure pots

In addition, you can also prepare an electronic scale. But even pressure pots with scales and spoons are still recommended to prepare electronic scales, because coffee beans will change their density due to many factors such as altitude and baking methods, and the quality and weight of each kind of beans are different. In addition, if you make a very good cup of coffee, if you want to replicate the taste, you must record this proportion, on the contrary, if you make a bad cup of coffee, you will know how to adjust according to the data.

Use fresh and clean soft water, do not use too hard water extraction, do not use unfiltered water, if the water itself is not good, it is difficult to make good coffee. The French kettle is elegant and gentle, so it must be pressed slowly. If the coffee is rudely stirred at this juncture, it is equivalent to speeding up the extraction process at the last minute, when your coffee has released all the good things, and what is summoned is the bitter taste.

If you still want to upgrade to a cup of milk coffee, the French kettle can also do it. Prepare a clean kettle, pour in 1x3 warm milk, slowly insert the filter, and push and pull repeatedly until the milk is twice its original volume. At this time, the milk has been fully whipped, the taste is silky, and then add it to the coffee and it is done.

Mocha pot

According to Qianjie, mocha pot is spelled as Moka pot in English. The most common explanation is that mocha has been the equivalent of coffee in Northern Italy since the first batch of coffee entered Venice in the 17th century. So the mocha pot is actually called a coffee pot, which means you can get a full-bodied cup of coffee at home.

The mocha pot is divided into three parts: the upper pot, the powder trough, and the lower seat. The lower pot is a sink for holding water, the powder trough is used to hold finely ground coffee powder, and the upper pot is to hold the extracted coffee liquid. The principle of the mocha pot to extract coffee is very simple, that is, using the vapor pressure produced in the next pot, when the vapor pressure is high enough to permeate the coffee powder, it will push the hot water to the upper pot and brew the strong coffee.

The brewing process of mocha pot

The coffee brewed from the mocha pot will be relatively thick, so Qianjie suggests that you can choose coffee beans with deeper roasting degree, which can better reflect the mellow feeling of that kind of coffee. The beans used in the front street are coffee beans from the Queen's Manor of Brazil.

1. Pour the purified water into the lower pot of the mocha pot, and the water level is about 0.5cm under the pressure relief valve.

two。 The grinding degree of coffee is slightly thicker than that of Italian coffee. You can refer to the size of the filter gap in the powder trough to ensure that the coffee particles will not fall into the pot. Slowly pour the coffee powder into the powder trough, gently pat to evenly distribute the coffee powder, and smooth the coffee surface in the form of cloth powder in the shape of a hill.

3. Put the powder trough in the lower pot, tighten the upper and lower part of the mocha pot and heat it on the electric ceramic stove.

4. When the mocha pot heats up to a certain temperature, when the mocha pot makes an obvious "whining" sound, set the electric ceramic stove to a low fire and open the lid of the pot.

5. When the coffee liquid on the pot is halfway out, turn off the electric ceramic stove. The residual heat and pressure of the mocha pot will "push" the remaining coffee liquid into the pot.

6. When the coffee liquid is extracted into the pot, you can pour it into the cup and taste it. The coffee extracted by the mocha pot is so rich that it can even extract Crema. It can also be mixed with the right amount of water or milk for better flavor.

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