Six tips for making mocha better. What's the taste of good mocha?

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

Take a sip and stir! The right way to drink mocha Coffee

The use of the mocha pot is very simple, but the cooking process is still bitter, too strong and lack of flavor from time to time.

The editor shares his experience in using the mocha pot today, hoping that players can master the mocha pot more accurately and break out of the cup one cup at a time.

The mocha pot used today is provided by Izola Taiwan.

[Danish House Doctor stainless steel mocha pot]

Let's think about the selection of beans, cooking and tasting.

1. Use lightly roasted coffee beans-drink more delicate flavors

Because the water temperature of the mocha pot is high, if you use the commonly used medium and deep roasted coffee beans, you will have more caramel and greasy feeling, but the relatively bitter taste is relatively easy to boil out. Although too much body is fragrant, but the delicate sweet and sour flavor is not easy to show, and the change is less, it is easy to get tired of drinking every day.

The editor suggests that we can use medium-to-shallow roasted coffee beans. The high temperature will reduce the acid quality of the shallow roasted beans, form a uniform taste of sour and sweet taste, and even supplement the right amount of fat, smooth taste, but still retain the wonderful acidity of fruit. More able to taste the characteristics of fine coffee

two。 Fill in enough powder-avoid defective smell

Generally speaking, the powder filling of the mocha pot is to scoop the coffee powder into the bean trough with a spoon, but there is still a lot of room in the bean trough.

My method is to put the unground coffee beans directly in an empty powder trough and grind them when they are full, and then try to put all the powder into the powder trough.

The easiest way is to put a clean cloth on the table, tap vertically on the base of the mocha pot, and the coffee powder on the top will fall and make more room for you to put the rest of the powder in.

Filling the powder helps to keep the density in the powder trough close, so that some powders will not extract too much and some will not extract too little, resulting in uneven or bitter flavor, and the flavor will be more complete without too many defects.

► cloth powder film:

3. The test of the degree of grinding-first grasp the bitter limit and then push back the safe degree of grinding

The degree of grinding is everyone's favorite question, what is the suitable thickness? What size do I have to grind with my bean grinder?

However, there are hundreds of bean grinders, and even the thickness of the same model and scale is not necessarily the same, so it is useless to give a standard answer.

Therefore, the editor suggests that you should work harder when you first use the mocha pot and test several more grinding degrees until the limit of bitterness.

For example: measured all the way down from the scale # 4.3.3.2.1and felt the unpleasant bitterness when it reached # 2.

Then # 3 is the standard degree of grinding in the future, so there is no need for random adjustment.

What about the concentration? Is it possible that the choice of degree of grinding is not a reference concentration? # 3 it's not bitter, but it's too strong. What if I'm not used to it?

Due to the design of the mocha pot, high temperature plus a little pressure will make the flavor more rich, and people who are used to drinking hand concentration will feel that it is normal to drink too much.

However, the editor suggests that the thickness should be adjusted by replenishing hot water after cooking, and do not easily adjust the grinding degree, otherwise the flavor is easy to be insufficient, which would be a pity.

We will discuss the details of point 6 and move on.

4. Use filter paper-create a clear taste

The coffee brewed from the mocha pot usually has a small amount of fine powder, and when you drink it to the bottom, it will feel a little rustling. Some people don't like this kind of taste. The editor suggests that you can filter the fine powder with filter paper.

Filter paper can buy round filter paper (or pellet filter paper) sold on the market, or you can cut hand filter paper to use, the effect is very good.

After putting the coffee powder into the powder trough, put the filter paper on the coffee powder or stick to the bottom of the pot. The brewed coffee will be filtered by the filter paper, which can effectively make the taste clear, and the taste is very different.

In addition, if you want to adjust the boiled fruit acid slightly, using two layers of filter paper can slightly reduce the sour taste and turn it into a thicker taste, which is also a very convenient and simple application.

5. Turn the heat down when you are about to boil, and turn off the coffee in the middle of the pot.-avoid bitterness.

After you put the powder on the cloth and lock the mocha pot, of course you should start heating and cooking.

In fact, whether it is cooked in hot or cold water, the speed of the mocha pot is quite fast. The editor still suggests that we should not run around and pay attention to the mocha pot. Only by controlling the fire can it taste better.

The key is that the mocha pot will make an obvious sound when the temperature is about the same. At this time, you can turn the fire down. Don't let it heat up too fast. Slowly heating up will give the water and coffee powder in the pot enough time to extract, and the flavor will be sufficient.

Heating up too fast = Sheung Shui will also be too fast, it is easy to disperse the powder layer, and it is also easy to cause uneven extraction, which will make it difficult to drink.

In addition, the coffee in the upper pot can be ready to turn off the heat in the middle of the pot, and the greater the pressure in the second half of the pot, just use the waste heat to finish brewing.

6. Moderate rehydration-perfect shade

Finally, I would like to remind you that the mocha pot is basically on the thick side, and the replenishment water is more comfortable to drink.

Take the House Doctor mocha pot used today as an example:

The powder trough filled with coffee powder is about 20g, and the lower pot filled with water is about 200c.c, and the actual amount of coffee poured out is about 160c.c.

That is, the ratio of powder to water is about 20, 160, 1 and 8, and the concentration is quite high.

The concentration that Taiwanese are used to drinking is about 1:12-1:15, so it can be seen that the concentration of mocha pot is on the high side.

So add the right amount of water and adjust the shade to your favorite flavor.

This is the really comfortable way to drink, instead of forcing yourself to drink strong coffee.

The good flavor in coffee will not disappear just because you add water, but the suitable thickness can make you drink more delicate and good taste.

The above six points are the editor's experience of playing with the mocha pot. I hope everyone can test and find their favorite taste.

The difference between hand mocha and Italian mocha the flavor and characteristics of mocha coffee