Skills of cooking coffee beans in mocha pot _ what kind of coffee beans is the mocha pot better or the coffee maker better

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Mocha pots and French presses are the earliest household appliances for making coffee. Mocha pots belong to short-time high-pressure extraction equipment, and the extracted coffee liquid belongs to espresso. Mocha pot coffee is also very simple to make, not only to meet our feelings for retro, but also to meet our needs for coffee. However, the coffee liquid brewed from time to time will still produce bitterness, too strong, lack of flavor, so how to solve these problems? Let's analyze it from the aspects of bean selection, cooking and tasting.

1. You can try medium and light roasted coffee beans.

Because the water temperature of the mocha pot is very high, the coffee we usually brew with medium and deep roasted beans will have a strong caramel and high alcohol thickness, but it will also extract more substances with a bitter feeling, which is unacceptable. Sometimes too high alcohol thickness will make the sweet and sour flavor difficult to show, but the stability is high.

But if you try to use lightly roasted coffee beans, the high temperature will reduce the acidity in the lightly roasted coffee beans, forming a balanced coffee taste, smooth taste but still has the original acidity of coffee. Who says you can't use a mocha pot to make boutique coffee?

two。 Use enough coffee powder

How to tell if it is filled with coffee powder? You can do this: fill the coffee beans in the empty powder trough of the mocha pot, then grind the coffee beans in the empty powder trough into the bean grinder, and finally pour all the ground coffee powder into the powder trough. If some powder can't be filled, you can jolt the powder trough on the table and make sure that the rest of the powder is put into the powder trough.

The purpose of filling the powder trough is also to avoid extracting bad defective taste. Because when the density of coffee powder in the powder trough is closer, it will not cause some coffee powder to be over-extracted or underextracted, resulting in uneven or bitter flavor. If each coffee powder can be extracted evenly and just right, then the flavor of this cup of coffee will be more complete and will not have too many defects.

3. Testing of the degree of grinding

As we all know, a very important point in making coffee is to grasp the degree of grinding of coffee beans, which is also the most entangled question, what is the appropriate thickness of grinding? How many degrees does my bean grinder need to grind?

You may have to try it a few more times when you first learn to use the mocha pot, and don't adjust it until you taste the unpleasant bitterness. For example, for example, you shake the # 3 scale, the # 2.5 scale with your hand. When you find that the coffee liquid extracted from the ground coffee powder on the scale of # 1.5 is particularly bitter and difficult to accept, then don't go any further and go back to # 1.8 Mustang 2.3.

But if the # 2.3 grinding scale has avoided bitterness and can extract balanced, mellow and smooth coffee, no matter how you try, you think the taste is too strong, then try to add hot water and dilute it to the right taste. The design of the mocha pot is the extraction under high temperature and pressure, so the coffee liquid extracted from the mocha pot will be stronger over a long period of time. But do not easily grind the coffee too thick, it will taste thin, flavor loss, and only bitter, unfortunately beans are also a pity for the equipment.

4. Rational use of filter paper

Most of the coffee extracted from the mocha pot will contain a small amount of fine powder, which will feel like a rustle in the end. So if you don't like this feeling, you can refer to the Philharmonic pressure method-using double-layer pellet filter paper to filter. After the coffee powder is put into the powder trough, one piece of filter paper is placed on the coffee powder and the other is glued to the bottom of the pot, which can effectively make the coffee beans taste clean and clear.

5. Turn the heat down when you are about to roll, and turn off the heat when the coffee is in the middle of the pot.

So after we spread the powder and lock the mocha pot, of course we have to heat the mocha pot and brew the coffee. The heating rate of the mocha pot will not disappoint you too much, so when using the mocha pot to make, do not leave, to control the heat in order to taste good. So how to control the heat?

When the mocha pot heats up to a certain temperature, it will make an obvious "wheezing" sound, and after listening to this sound, it can turn down the fire. Don't let it heat up too fast. the slow heating rate allows enough contact time between the water and the coffee powder in the pot, so that the extracted coffee liquid has a fuller flavor. Otherwise, once the speed of Sheung Shui is too fast, it will disperse the coffee powder layer, resulting in uneven extraction, bitter and astringent taste and miscellaneous flavor.

In addition, when the coffee liquid in the pot is halfway out, you can be ready to turn off the fire. Because at the end of the cooking process, the pressure in the pot is very high, which can be used for heat and pressure to complete the cooking.

6. Moderate addition of water

The coffee in the mocha pot is relatively strong, and it will be softer to drink with some clean water. In general, the ratio of powder to water in mocha pots is about 1:6-1:8, and the concentration is quite high, while our average taste likes to drink the proportion between 1:15 and 1:17. So add the right amount of water or milk and mix it to make it more suitable for our taste.

The good flavor of coffee does not disappear because we dilute it with water. On the contrary, the palatable intensity allows us to enjoy a more refined coffee taste.

Above, I hope you can better enjoy the leisure and pleasure of mocha pot coffee in your busy life.

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