Is the coffee made from the mocha pot bitter and astringent? The correct use of the mocha pot.

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It's not difficult to make good coffee in a mocha pot. Here are 6 ways to avoid bitterness:

1. The choice of coffee beans

Medium and deep roasted coffee beans are more difficult to show their delicate sour and bitter flavor with mocha pots with higher cooking water temperature, and the bitter taste will be heavier when boiled.

Relatively speaking, medium and shallow roasted coffee beans are more suitable for mocha pots. Because the high water temperature will reduce the acid quality in the shallow baked beans, the flavor formed is sour and sweet, and at the same time, it can produce a more fragrant greasy feeling, and the entrance is delicate and smooth. Therefore, the mocha pot is suitable for medium and shallow baking, which will have more layers in the taste, which can not only retain the acidity of the fruit, but also increase the bitter flavor in the acid.

two。 Coffee powder grinding thickness

If you buy finished coffee powder, you can buy espresso-specific powder.

If it is hand-ground coffee beans, do not grind too fine, too fine and easy to extract, about the size of fine sugar. During grinding, try to record the taste of coffee several times. If it comes out, the taste will be bitter. Grinding the powder thicker can reduce the bitterness of coffee, while fine adjustment can reduce the sour taste of coffee.

3. Pay attention to the cloth powder

The powder trough of each cup mocha pot is well proportioned according to the ratio of water to powder, so you only need to fill the powder trough with coffee powder, pay attention to the fact that there is no need to press the powder, shake and shake the powder tank properly when filling the powder, so that the coffee powder is evenly distributed and gently smooth after filling.

If the density in the powder trough is more uniform, there will not be too much powder extraction or too little powder extraction, resulting in uneven flavor or bitter taste, and the flavor will be more complete without too many defects.

4. Control the fire temperature

Be careful not to fire to the end, heat it over medium to high heat at first (direct heat after experience), cook over low heat when coffee starts to flow out, and immediately cease fire and remove the mocha pot when you hear a small amount of liquid flow.

5. Control extraction time

After the cease-fire, if you feel that there is less liquid extraction, you can let the remaining temperature extract for a while. If the amount of extraction is almost normal (based on experience), you can cool the mocha pot on a cold towel when you remove it to avoid overheating. In addition, after brewing the coffee, pour it out in time.

6. Clean and raise pots

The mocha pot should be cleaned in time every time it is used to avoid coffee residue stains, otherwise it is easy to taste and bitter. If the old coffee stains are left in the filter, gasket and extraction channel, it may cause blockage and affect the extraction.

Basically, when using a mocha pot, you can pay attention to these points to avoid the bitter taste.

As for bitterness, the coffee brewed from the mocha pot itself is too strong, it has about 2m / m / m / m, so it can emulsify some insoluble oils and aromatic substances, adding a strong texture to the coffee. So those who are not used to drinking espresso can add water and milk according to their own taste after brewing coffee.