BIALETTI BRIKKA Billerty mocha pot use skills the coffee made by mocha pot can pull flowers

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

Although there are many utensils for cooking individual products at home

However, milk foam and ice cream still need espresso to taste right.

Interested household machine Rancilio Silvia or La pavoni pull machine, take the rocky bean grinder, easily 30-50 000

But there is no budget at all, so we can only keep it in mind.

Later, I looked at the mocha pot, especially the octagonal pot with a pressure valve after the BIALETTI was modified. The price was very low, and I wanted to play with it.

However, Iris thinks that there are too many coffee utensils at home. Yeah.

When I was at work a while ago,

Iris suddenly msn: I accidentally broke the ceramic filter.

I am in the office OS: I specially look for the KONO filter, unexpectedly only use it for a year. T ^ T

It's easier to pass the budget at this time, and ask Iris: how about I buy a mocha pot?

..

Two days later, the mocha pot appeared.

I like this classic shape very much. The main reason for the modified Brikka is that the glass in the middle of the lid is missing, leaving only a hole.

There is an extra reference water level in it. After deducting the water absorbed by coffee powder, it will boil out 4 cups of espresso (30ml x 4).

Then the gasket becomes one (it used to be two?)

Now that many brands have switched to stainless steel for mocha pots, they still insist on using aluminum alloy.

I heard that in order to be heated quickly, coffee is not easy to change. I don't know if it's true or not. I'm just afraid of Alzheimer's disease.

Although it is an Italian brand, it is made in Romania.

New parts and washers will have oil and metal shavings.

After cleaning and two operations, (the instruction manual says to go through three times of coffee brewing, don't drink it!)

Then we're going to start to find out the best way to cook it.

Move directly to the source of my coffee-"Pringles Classic Coffee" and find the eldest brother to study it together.

Otherwise, I should drink until I throw up and still can't find the best solution.

And he has an endless supply of beans XD.

The principle of the booster valve is very simple. Stainless steel parts of a certain weight cover the outlet hole.

After locking, there will still be 5mm floating distance between left and right.

When the pressure is high enough to open the booster valve, the coffee will flow out of the gap below.

On the way of checking the net, some people think that it is necessary to turn 1.5 laps after locking.

In fact, there is little difference after the test. I wonder if there is a difference between the new version and the old version of the pressure valve.

Pulling out this head is just like any other mocha pot.

Since you are cooking espresso, try the first pot with the espresso beans prepared in the store.

One disadvantage of Brikka is that there is no weight reduction board, so the coffee powder is rationed, so you can't even cook two cups at a time (solo).

Otherwise, the amount of water will be halved to 2 cups of ristretto.

The amount of powder filled is about 28g.

In the past, the mocha pot used to be filled with powder.

This time, pour cold water according to the instructions-> fill the powder-> tidy up the edges-> lock the pot-> start making coffee.

After waiting for 6 minutes, I finally heard a hiss, and in an instant espresso rushed out, turned off the fire and continued to watch it perform until the end.

However, what we think when we see crema (the grease bubble above) is. A pile of mud

But you still have to drink it.

A bitter, sour, uncomfortable taste

It is concluded that the powder may be too fine, and the baking degree of espresso prepared in the store is relatively shallow.

The mocha kettle is pressurized by steam instead of Kampong, so it is easy to be over-extracted at high temperature.

Since it is a hand pot, maybe we should think about it from the point of view of family hands.

The scale of the fully automatic operating machine is not applicable.

When pouring dregs, I feel that although the coffee powder after water absorption will not have the degree of cake residue, it is also solid.

It is decided that the second pot will start from the single product "Manning", and the bean grinder will be grinded by the big flying eagle and fine-tuned from scale 3.

In order to save time, we should install hot water directly.

The second pot finally came out of a smooth crema, but thinner.

Because Manning baked more shallowly, the scale was much thicker.

After all, it is a handheld pot. Putting aside the problem of crema, drinking into your mouth is the key point.

The taste is much better, and there seems to be a lack of extraction.

28g powder boiled 120ml water, in terms of the amount of water in a cup of Taiwan Cup, the gram count is very high, but it is not as rich as it should be.

The third pot decided to adjust the scale to 2.5.

Crema disappeared as soon as espresso poured it into the cup.

But the taste is close, and it will be brought back to Gan after a few minutes.

Unlike the siphon pot, the sour taste is more obvious.

Lighter baked beans may not be suitable for mocha pots.

However, shallow baked items may not be Italian food.

The mocha pot should still do his job-boil espresso.

Next, continue to fine-tune the scale and pay attention to firepower, sound and foam.

It is found that the spurting time of coffee is not very stable, and it is speculated that the continuous boiling caused by the rubber of the air valve will be different.

But it's limited to guesses.

This night probably tried more than 5 pots, drink until the stomach began to feel uncomfortable, many half of the drink will be poured out.

Although the cooking is successful, the purpose of buying it is to cook a good espresso, so I have to work hard.

The next day, my eldest brother called to tell me what I learned from fighting alone the next day.

The conclusion is:

1. The tiniest scale can be adjusted with a hand mill, but the hand will be soft.

two。 Match me with a deep-baked espresso bean.

3. It is possible to cook approximately good espresso, but it is impossible to have a thick crema. There is no hope of practicing Lahua at home.

Well, delicacy is the most important, but not the visual effect.

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