How many kinds of mocha coffee are suitable for brewing with what utensils?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Mocha coffee beans

[Mocha beans]: produced in Ethiopia, beans are small and fragrant, with strong acid and alcohol flavor, slightly fragrant wine, spicy stimulation, moderate sweet taste and special flavor. It is a very good coffee and is usually drunk as a single drink. At present, the coffee produced in Yemen is the best, followed by the Ethiopian mocha; mocha coffee with lubrication in the acid to strong acid, sweet nature is particularly good, unique flavor, containing chocolate taste; with the temperament of noble women, is a very characteristic pure coffee.

Mocha (mocha because the bean is very small, also known as small mocha) Central and South American small mocha not only short beans, but also low yield, generally small mocha beans in about 10 to 11 mesh width, that is, bean width between 0.39 cm to 0.43 cm, which is much smaller than the general 18 mesh Central American beans, bean width 0.7 cm, a lot smaller. Note that the mocha has flat sides, meaning that one fruit contains two green beans. Of course, small mocha also has small round beans, but the proportion is only 2%, far lower than the average Arabica 5% to 10%.

Mocha coffee pot

Since Yemen was the world's major coffee exporter before the European colonization tide, the word "mocha" has been synonymous with coffee for a long time, and now the word "mocha pot" actually means coffee pot.

The mocha pot consists of an upper pot, a filter screen and a lower pot. The filter screen is located between the upper pot and the lower pot. When brewing, the water is placed in the lower pot, and the coffee powder is placed in the middle filter; when the lower pot is heated, water vapor is generated, forming a force of about one atmosphere pressure, pushing the hot water upward, passing through the coffee powder and the thin tube in the pot, hitting the pot lid, and falling into the upper pot to form coffee liquid.

[Essentials]: Put the correctly installed mocha pot on a heat source and heat it. Mocha pot loaded with real powder is the point: to try to fill rather than compact. Powder can be added at the time of loading, and the edge of the powder groove can be patted by hand to make it as much as possible, leaving no gaps. For ease of observation, I suggest leaving the top open for mocha cooking.

Soon the coffee spilled from the central metal pillar of the upper seat.

As the extraction continues, the coffee level will gradually rise. When oil appears on the surface, be aware that coffee extraction is nearing completion. When the color of the oil changes from dark to light, the heat source should be cut off immediately to stop the extraction, otherwise the coffee will be in a state of excessive extraction.

In particular, can not appear "snoring snoring" sound and then stop. This coffee even has a roasted rubber taste.

Because it forms about twice the atmospheric pressure, it is classified as. High pressure cooking. And some people call it that. Handmade espresso pot. I disagree because it doesn't measure up to espresso standards and doesn't make that Crema, but it's a "strong" drip coffee that has long been favored by heavy drinkers.

PS: Mocha pots are very sensitive to capacity, so be sure to brew coffee according to the capacity of the pot. If you have a mocha pot for 2 people, cook 2 cups at a time. If only one cup is boiled, the thickness of the coffee powder is not enough, the resistance to the hot water is insufficient, and the hot water will quickly penetrate, so that only one cup of poorly extracted coffee can be brewed. There are 1. 2. 3. 6. 9. 12 and 18 people are equal in capacity, and you should carefully consider your needs before buying.

mocha coffee

Mocha beans have a wild flavor due to the ancient hand-drying method, and the aftertaste has a strong "chocolate flavor", so in Italian coffee,"chocolate coffee" is called "mocha coffee". Like the classic Italian latte, it is usually made of one-third Espresso and two-thirds milk foam, but it also adds a small amount of chocolate.

Chocolate is usually added in the form of chocolate syrup, but some coffee distribution systems substitute instant chocolate powder. Sometimes whipped cream, cocoa powder, and marshmallows are added to enhance coffee flavor and garnish. Unlike Cappuccino, mocha coffee is topped with no fresh milk foam. Instead, mocha coffee is usually topped with some whipped cream and either cinnamon or cocoa powder. It is also possible to add marshmallow powder to the surface as a decoration and to add flavor.