Explain the coffee extraction standard of mocha pot explain how to use mocha pot to improve the taste of mocha pot coffee

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Mocha pots can be found everywhere at home or in coffee shops, but do you know how to use them?

Today, the editor is here to tell you how to cook.

The mocha pot was invented by Luigi di Ponti in 1933 and was inspired by the early concept of washing machines.

In the past, the washing machine had a heat source to heat the soapy water in the bucket, causing the soapy water to rise through the pipe and wash dirty clothes, so the mocha pot used this principle to extract coffee, but the mocha kettle is so popular thanks to Bialetti.

When it comes to the working principle of the mocha pot, it's actually very simple--

The water is poured into the lower seat of the mocha pot and heated. When the water boils, the steam pressure presses the water upward, causing the hot water to be extracted through a filter containing coffee powder. When the extraction is finished, the coffee will enter the upper seat.

The principle is simple, but the small step of cooking is much more important!

Let the editor share with you: six tips for making mocha pots.

Tip 1: use shallow baked beans

The temperature of the mocha pot is higher, so it is easier to boil out the oil and bitter taste in the medium-deep baked beans, but the sour quality of the shallow baked beans can be reduced at a high temperature, making the sweet and sour flavor better balanced.

Tip 2: fill in the right amount of powder

Generally speaking, people use spoons, but there is still a lot of room in the bean trough. There is an easy way to spread a clean cloth on the table, and then tap vertically on the base of the mocha pot, so that the upper coffee powder will fall, making more room for you to put in more coffee powder, and the right amount of coffee powder can make the extraction complete and make the flavor better.

Secret 3: grinding degree adjustment

Everyone likes different flavor standards, so it is suggested that you can test and taste from large to small scale, and when you find that the flavor under a certain scale is unpleasant, you can use it as your standard scale to avoid frequent adjustments that affect the extracted flavor.

Tip 4: intermediate filter paper

Put the pill-shaped filter paper on the coffee powder or stick to the bottom of the pot, and pass through the filter paper to make the flavor cleaner during extraction.

Tip 5: turn off the heat in the middle of the pot of coffee

The mocha kettle will make a sound when the temperature is about the same, so you can turn the fire down to avoid heating up too fast.

Slowly heating up will allow enough extraction time for the water and coffee powder in the pot before the flavor will be sufficient.

On the other hand, the coffee in the upper pot can be ready to turn off when it is halfway out, because the more it is brewed to the back, the greater the pressure in the half of the pot, so you can finish brewing it with waste heat.

Tip 6: replenish water moderately

The coffee extracted from the mocha pot is basically strong because it was originally designed for Europeans who like to drink espresso.

Mocha pots can boil rich espresso, but Taiwanese seldom drink espresso directly.

So adding the right amount of water can turn it into American coffee, which is a more acceptable taste and concentration for most Taiwanese.

The above are six suggested steps, but you can also make some adjustments according to your taste.

Like a person who likes to drink lattes like Xiaobian, espresso brewed with medium-and deep-roasted beans will have a thick and full-bodied body after adding milk, making it a very good latte.