Usage of Italian mocha coffee maker which is stronger than the Italian coffee maker or the mocha pot?

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

Which coffee is stronger, espresso machine or espresso pot?

Or are they both the same?

So what's the difference between them?

Italian coffee maker-mocha pot (MOKA)

Some people call it "handmade espresso."

But it doesn't seem to be quite right.

Because it doesn't have that layer of CREAM when cooked.

The pressure is too low (twice the atmospheric pressure), which is the reason for the half tone of the mocha kettle.

There are several kinds of Italian coffee machines.

The common ones are automatic and semi-automatic.

Automatically, just like 7-11, you can drink it by pressing the button, and it doesn't need to be technical at all, so there's no need to repeat it.

Semi-automatic need to fill the filter with coffee powder

And the bean grinder must also be used to pay attention to the bean grinder (that is, the kind seen outside for business, but the domestic mill is not fine enough).

High technicality

There must be a certain amount of CREAM before it can be called a qualified EXPRESSO.

Taste differences:

It is true that the caramel maker is a strong cup of coffee, but he is not EXPRESSP

EXPRESSO is an Italian coffee machine that forcibly removes insoluble substances by high pressure.

The "lipids" inside the coffee are completely emulsified and dissolved in water under high pressure.

So EXPRESSO tastes silky and supple, and the aroma lingers for a long time.

Here is a suggestion:

If not very fastidious

Do LATTA at home or something.

Use the cartridge pot to OK!

Italian coffee maker-mocha pot

It was invented by Mr Alfonso Bialetti of Italy in 1933. Because it is very convenient to use, almost all Italian families have the most classic aluminum alloy hexagonal mocha teapot. With the evolution of time, many manufacturers have designed mocha pots with the same principle and different materials.

This classic hexagonal mocha pot is often seen in movies.

This mocha pot is my favorite, because of its appearance, classics, suitable price, and resistance to crash up the mountain and sea. The traces on the pot represent many good memories of traveling, climbing mountains, crossing mountains, tracing streams, camping and picnics.

The concentration of coffee brewed (extracted) from a mocha pot is between an espresso machine and a stopper.

How to make a successful mocha pot coffee, let's first understand the structure and principle of the pot body.

The principle of the pot is to use the pressure steamed by hot water to make the boiling water of the lower pot jump up from the coffee powder trough to the middle coffee powder trough, and the hot water passes through the espresso extracted by the coffee powder and then rises to the upper pot by pressure. There are still some points for attention in operation as follows

Pots: place drinking water or lukewarm water

Serve the pot: place the extracted coffee

When drinking, the upper and lower pots do not need to decompose and pour out the coffee directly.

The water in the kettle must not exceed the pressure relief valve. This is the safety equipment to discharge the excess pressure gas from the kettle. If the kettle is blocked by water, the consequences are unimaginable.

There is no hurry to assemble the structure after injecting cold water.

Use medium heat to boil water and grind coffee powder when boiling water.

The coffee powder is finer than the filter type, specifically, it is about 1 / 3 smaller than the No. 2 sugar. After grinding, fill the coffee powder trough to smooth it.

When the boiling water starts to breathe, when the water boils, put the coffee powder trough into the next pot and lock the pot as quickly as possible.

Turn the gas down at this time to control the time when the hot water passes through the coffee cake. No matter which pot you use, you can boil some Crema.

I heard the sound of gas blisters in the upper pot to turn off the fire

The hot pressure of the pot body is high, and it is easy to clean up and down the pot separately until it is cooled.

The coffee powder is placed in the powder trough to cover the surface with paper.

Coffee powder does not need to be filled and pressed.

The coffee trough must be filled with coffee powder to extract the right concentration. Otherwise, the hot water will rush to the pot quickly.

Some friends may not like to drink very fine coffee powder.

DIY can use filter coffee filter paper to cut the filter paper with equal inner diameter and put it between the coffee powder and the pot. This problem is solved.

The metal filter on the lower edge of the upper pot is cleaned regularly to avoid blockage.

This is a new Bialetti hexagonal pot called Brikka mocha pot.

It has the same structure as the old model, but with an extra pressure valve in the upper pot, the Crema can be easily extracted, although it is less than the Crema produced by the hundreds of thousands of yuan espresso machine.