Introduction to the working structure principle and usage of the mocha pot what are the characteristics of the coffee brewed by the mocha pot

Mocha pot high-temperature pressurized extraction form similar to our common Italian coffee, extraction pressure increases the coffee flavor better convergence, so mocha pot extraction coffee also has a rich mellow taste.

Components of a mocha pot

The world's first mocha pot was invented by Bialetti in 1933, a coffee appliance that quickly extracts flavor substances by heating to generate pressure. The pressure is about 1- 2 bar, which can be said to be a small espresso machine. Due to its convenient use, almost every Italian family will be equipped with it.

Mocha pot is divided into three parts: upper pot, powder tank and lower seat. It has different specifications and sizes. According to different structures and functions, it can be divided into single valve and double valve. Front street uses a biletti triple single valve mocha pot.

The lower pot is a sink for holding water, the powder trough is used to hold coffee powder, and the upper pot is used to hold boiled coffee. When in use, steam pressure is generated by heating the water in the lower pot, and the water for extracting coffee is from bottom to top. When the pressure reaches a high enough level, it will push up. Hot water flows through the powder groove layer, and the coffee powder layer forms resistance to the flow of water. Finally, hot water breaks through the resistance of the coffee powder layer and pours into the pot.

Does the mocha pot make espresso?

Mocha pot and espresso machine coffee making principle, belong to pressurized extraction. Although the coffee extracted from the mocha pot tastes stronger, it is still different from our common Italian coffee. What we now refer to as espresso is extracted at more than 9 atmospheres, resulting in a rich, silky, fine, rich coffee. The maximum pressure of the mocha pot is only 2 atmospheres, which is far less than the pressure value used by commercial espresso machines. The coffee obtained is relatively thin, and the flavor and taste are not as rich and mellow as the desired espresso.

Italian coffee can be adjusted slightly to change the flavor and taste of espresso coffee, but the extraction of mocha pot can only be adjusted by grinding degree and extraction time, so it is difficult to achieve the exquisite taste of Italian concentrate. Coffee shops can be seen, just made of espresso coffee floating golden fat, and mocha pot extraction pressure is lower, extract coffee thinner, so can not be completely said to be espresso coffee. But if we're looking for a quick espresso at home, Front Street thinks the mocha pot is also a great option.

How to use mocha pot correctly?

Remove the base of the mocha pot and add warm water to the next pot. This will shorten the brewing time and avoid the bitter taste caused by too fast heating of the coffee powder. The water volume is controlled below the pressure relief line, and the safety valve is to prevent the coffee pot from exploding due to the blockage of the extraction channel caused by too fine grinding of the coffee powder. If the safety valve is flooded and the extraction channel is blocked, the consequences of the explosion of the high temperature coffee pot are unimaginable.

To extract strong black coffee, the grinding degree should be finer than ordinary hand brewing, coarser than Italian coffee, too coarse grinding degree will lead to insufficient extraction, splashing and other problems, too fine details will lead to excessive extraction, coffee charred bitter heavy, difficult to enter. The front street store uses EK-43s bean grinder with a scale of 3 thickness.

Pour the ground coffee powder into the powder tank, level it up, wipe it flat with your fingers and put it into the base. There is no need to pack hard, too tight wind layer easy to block the flow upward, thus affecting the extraction. If there is not enough coffee powder, the water in the lower pot will not be fully extracted when it enters the middle powder layer under steam pressure, which will lead to a large splash in the upper pot.

Then tighten the upper pot with the lower pot and heat it on a gas stove or induction cooker. When using open fire, pay attention to control the amount of fire as much as possible not to exceed the base range of the mocha pot. Wait for the mocha pot to warm up. When you hear a hissing sound, turn the heat down. Coffee and grease will flow out slowly. When you see that the pot is half full, you can turn off the heat source, move the pot to the table with a wet towel, and continue to extract the remaining coffee using the remaining temperature and pressure in the pot.

If we hear a whining sound when extracting, but the upper pot has not spilled coffee, it is likely that the liquid outlet is blocked, and the heat source should be turned off first to avoid safety hazards caused by excessive internal pressure explosion.

Finally, pour the extracted coffee into a cup and taste it directly. On the palate, it has rich whisky aromas, vanilla, cream and berry acidity, with roasted nut aromas. Mixed with a certain proportion of hot water to present fresh fruit sweet and sour, and milk with more chocolate sweet.

Finally, the daily use of mocha pot needs regular cleaning and maintenance, the front street will be cleaned in time every time the mocha pot is used, to avoid coffee residue stains, easy to smell, bitter, old coffee stains if left in the filter, gasket, extraction channel, may cause blockage, affecting normal extraction.

Which coffee beans are suitable for brewing in a mocha pot?

Since pressurized extraction differs from drip coffee extraction, the beans used should vary according to their characteristics. Imagine that when using the same lightly roasted single-serve coffee beans, the hand-brewed method will present a sweet and sour fragrance of flowers and fruits, while the coffee extracted by pressure will show a strong sour taste. Therefore, Qianjie recommends using medium to deep roasted coffee beans for extraction.

Front Street Sunflower Warm Sun Italian Style Blending Coffee Beans

Warm Sun Blend Coffee is a blend of Ethiopian sun-red cherry beans (30%) and Honduran sherry barrel beans (70%). The coffee made from the mocha pot has a very strong dark chocolate flavor, with a strong caramel flavor, and the aroma emitted after swallowing is memorable. American coffee that can be diluted with water or latte with milk presents a rich aroma.

Front Street Brazilian Queen Manor Coffee Bean

The coffee variety of the Brazilian Queen Estate is yellow bourbon, sweet and clean in nature. It uses the sun method to present the sweet and sour taste of coffee beans. It is well balanced and has tropical fruit fragrance. The medium and deep roast gives the coffee a nutty, chocolate-rich flavor, while the supercharged extract gives the coffee a mellow, full-bodied, caramel aroma that lasts.

Front Street Colombia Whelan Coffee Bean

Colombia coffee is famous for its soft taste and rich nutty chocolate. It is made of high-quality variety Cadura from well-known producing area Whelan. The unique microclimate creates rich aroma of coffee. Washed Whelan coffee has chocolate, caramel and soft, pleasant fruit acids, making mocha pot coffee with a balanced and clean mellow taste.

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