A report on the trial experience of Bialetti mocha pot for 2 people how to make it perfectly than Letty mocha pot

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

The family uses the Italian mocha pot to brew the coffee process, the mocha pot coffee production notice!

Although I have bought a single mocha pot before, Bialetti Brikka is the tool that makes me really appreciate the charm of the mocha pot, because the taste of the coffee is not the same grade at all.

First of all, we have to get the relevant tools ready. I usually use these tools, from left: gas stove, grate, coffee beans, water, Bialetti Brikka mocha pot for two.

And then we can start.

I will first prepare the hot water after boiling from the drinking machine, the amount of water is about below the word H2O in the upper pot.

I don't care about cold water or hot water, but it takes a little longer to heat cold water and shorter time to heat hot water. If it comes to whether there will be a difference in taste because of this, I think there may be, but it should not be big.

Pour the water that was previously measured in the upper pot into the lower pot.

In fact, the lower pot has a circle scale, and if the amount of water happens to be near the word H2O on the upper pot, it will be just near the position marked by the scale after it is injected.

When brewing individual coffee, I will set the grinding degree to 3.5, corresponding to Pegasus, it should be between 22.5 and 2.5. In other words, if you are used to drinking a stronger taste, you can adjust it a little bit, and if you are used to drinking something lighter, you can make it thicker.

Yes, I will fix the amount of powder and water to adjust the texture by adjusting the thickness of the grinding.

Filter fine powder is my personal habit, although the small Fuji fine powder has been very small, but some filter is still poor.

If you are afraid of trouble, you can also omit this step. In fact, no matter how much you filter, there will still be fine powder residue after cooking. If you really want to solve the problem of fine powder, it may be more effective to add a piece of filter paper.

What I care about is not the finely powdered taste, but the fact that I don't want the coffee to be too messy after brewing.

Usually I will grasp the amount of powder at about 20 grams, filter the fine powder and then pour it into the powder trough and flatten it a little bit, even if the amount of powder is a little bit different.

According to the book, heating the water to a certain temperature and then tightening the powder trough with the upper pot, originally I also operated according to the table, but later I really felt lazy, and because it was not easy to get the pot after heating, I didn't care so much at all. just lock the whole group and heat it up.

It is generally said that the mocha pot is suitable for deep-baked beans, but it may be because I love to play so much that I don't care so much about the baking degree of the beans.

Before cooking, I will make sure that there is enough fuel in the gas tank to avoid flameout in the middle of the cooking.

Light the fire!

Get on the shelves!

Because of the small amount of water, the heating time is very short.

When heated with boiling water at room temperature, a little coffee will flow out first for about two and a half minutes, but the temperature is slightly lower, so it feels like the stage of "pre-soaking" during the extraction of Espresso. Seeing the brown liquid flowing out indicates that hot water has begun to flow through the coffee powder layer.

To put it simply, my steps are as follows:

Pour boiled water at room temperature to the water level marked in the upper pot and pour into the lower pot.

Grind the coffee beans, filter the fine powder, and pour the ground coffee powder into the powder trough

After the powder trough is put in the correct position, lock the upper and lower pots.

Put the mocha kettle on the grate and ignite and heat it.

The coffee liquid began to flow out at the end of the 30th day.

Coffee mixed with Crema begins to erupt.

4Coffee brewed from 39 to 50 Coffee

Turn off the fire

After cooking, there will be a layer of ochre-red bubbles floating on the top, which is the legendary Crema!

But it's still not as beautiful as the professional espresso machine.

MMM, it smells good! It smells happy.

Although it's not a very formal Espresoo, it's fun to drink with a monkey cup.

Now, if I want to try the rich layering of the front part of a single cup of coffee, I will extract it with a handbag that I am used to before. if I want to try the possibility of the flavor in the middle and back of the coffee bean, I will use this mocha pot to boil it instead. If there is no accident in the future, it will probably be this pattern!

And because I found this new mocha pot, I began to study the production of brownies.

This method of making handmade brownies is very simple, as long as you take out the powder trough after brewing coffee in the mocha pot and use your mouth to "light." just blow the formed brownies out.

.