Mocha pot and Italian concentrator Coffee Powder Grinding thickness usage method to illustrate what kind of coffee beans mocha pot is suitable for

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The mocha pot is one of the most civilian espresso machines and is widely used in Italian households. Invented by Italian Alfonso Bayerlati (Alfanso Bialetti) in 1933, coffee is made by heating the pedestal, which is a kind of distillation. The principle of the mocha pot is similar to that of the first commercial espresso machine designed and produced by La Pavoni in 1905.

What coffee beans (powder) is the best to cook in a mocha pot?

As a family coffee appliance, mocha pot has convenient and simple properties.

In Italy, few families are equipped with bean grinders, and coffee powder is usually bought in large shopping malls to choose coffee powder for mocha pots. And this kind of coffee powder is actually suitable for the baking degree and grinding degree of the mocha pot. In general, housewives do not need to know too much about coffee to use a mocha pot to make strong coffee.

Coffee powder specially used for mocha pots is relatively rare in China, so we have to make it ourselves. The domestic boutique coffee market is developing well, and coffee beans can be found in coffee-producing areas that can be named in the world. The rich flavor made from the mocha kettle can be strange with lightly roasted coffee beans, the fat is thin and sour. Therefore, it is recommended to use medium-and deep-roasted coffee beans.

The baristas of Qianjie Coffee will first recommend the use of Italian coffee beans, because of the matching reasons, when designing the formula, it will take into account the balance of flavor and taste, and the taste will be more in line with public taste. For example, the boutique mix on Qianjie uses 70% of Brazilian coffee beans and 30% of Colombian coffee beans. It has a light fragrance of grass, smooth taste, soft acidity, rich nutty tone and rich oil.

If you want to taste the strong flavor of the producing area, the medium-roasted single-item coffee beans in front street are recommended to use the coffee beans from Queen's Manor of Brazil and Paradise Bird Manor in Papua New Guinea, both of which are characterized by balance, rich nutty notes and fructose sweetness.

Coffee beans with deeper roasting degree can be selected for stronger aroma and flavor, such as Indonesia's PWN gold Mantenin coffee beans, which have a special herbal aroma and are also suitable for mocha pots.

If you don't want your coffee to be too monotonous, you can also use some coffee beans with special flavor, such as Honduran Shirley coffee beans, with strong Shirley, vanilla cream, chocolate flavor. The point is that it is also very rich in fat, and it is also very good for making mocha pots.

How fine is the coffee powder used in the mocha pot?

There are often friends who want to use the coffee brewed from the mocha pot to replace the coffee extracted by the Italian coffee machine. however, since the two are completely different brewing tools, it means that the brewing parameters are not the same. A friend often asks the barista in front of the street that if the mocha pot makes coffee, should the coffee powder be as fine as the Italian one?

In fact, if you brew coffee in a mocha pot, the grinding degree of coffee is slightly thicker than that of Italian coffee. You can refer to the size of the gap in the powder trough filter to ensure that the coffee particles do not fall into the pot. Also can not be too thick, so that there is no pressure, grease will not appear, or even because the resistance is too small and gushing occurs. 1. The thickness is proportional to the extraction time: the thickness of coffee grinding will affect the extraction time and extraction rate. The finer the coffee is ground, it will prolong the extraction time and increase the extraction rate; the thicker the coffee is ground, it will shorten the extraction time and reduce the extraction rate.

two。 Deep roasting beans are thicker, shallow roasting beans are thinner: the deeper the roasting degree of coffee, the more fiber is destroyed, the easier to extract, grinding too fine will be too bitter, so it is suitable to grind slightly thicker; the shallower the roasted beans. 3. The fineness of coffee can control bitterness: the finer the coffee is ground, the higher the extraction rate is, the easier it is to extract high molecular weight bitter substances such as chlorogenic acid, quinic acid, caffeine and so on. On the contrary, if you grind it too rough, it will be less difficult to extract astringent bitter substances with high molecular weight, but the sweet taste of middle molecular weight will also be left in the coffee grounds because of insufficient extraction, which is a bit wasteful. Therefore, baristas must pay attention to whether the coffee powder is normal and the suitable thickness of each bean.

The size of coffee powder particles ranges from 0.3 mm to 0.55 mm. However, not every little friend can tell the difference between one or two millimeters by his eyes. The easiest way is to use a powder ruler or mocha special powder for comparison. In addition, you can also start debugging directly. if the powder is fine, you can hear the boiling whine of water, but no coffee liquid is coming up, so you are advised to turn off the fire quickly; if the powder is too coarse, the coffee liquid may gush out like a fountain.

The process of making coffee with mocha pot

1. Pour the purified water into the lower pot of the mocha pot, and the water level is about 0.5cm under the pressure relief valve.

two。 Slowly pour the coffee powder into the powder trough, gently pat to evenly distribute the coffee powder, and smooth the coffee surface in the form of cloth powder in the shape of a hill. The purpose of filling the powder trough is to avoid extracting a bad defective taste. Because when the density of coffee powder in the powder trough is closer, it avoids the phenomenon that some coffee powder is overextracted or underextracted, resulting in uneven flavor or bitterness. 3. Put the powder trough in the lower pot, tighten the upper and lower part of the mocha pot and heat it on the electric ceramic stove.

4. When the mocha pot heats up to a certain temperature, when the mocha pot makes a clear sound, set the electric ceramic stove to a low fire and open the lid of the pot. 5. When the coffee liquid on the pot is halfway out, turn off the electric ceramic stove. The residual heat and pressure of the mocha pot will "push" the remaining coffee liquid into the pot.

6. When the coffee liquid is extracted into the pot, you can pour it into the cup and taste it. The coffee extracted by the mocha pot is so rich that it can even extract Crema. It can also be mixed with the right amount of water or milk for better flavor.

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