Introduction to the basic physical principles of mocha pot brewing coffee what coffee beans should be used in mocha pot to brew coffee

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The mocha pot, also known as the stove-top Italian coffee pot, can make perfect coffee using basic physical principles. There are three compartments in the mocha pot, one for water, one for coffee powder, and one for brewed coffee.

The mocha pot is heated on the stove to steam the water, increase the pressure in the bottom compartment, push the water up over the fine grains of coffee, and finally into the upper compartment. When the coffee fills the upper compartment, it can be poured out.

The pressure in the inner compartment of the mocha pot is relatively small, which only accumulates to 1.5 bar, which is much lower than the 9 bar pressure achieved by traditional Italian coffee. However, this coffee pot has a simple design and can make good coffee, so it is widely welcomed by the general public.

Alfonso Bialeti (Alfonso Bialetti) invented the mocha pot in the 1930s and is said to have been inspired by watching his wife wash clothes. The early washing machine came with a bucket of soapy water, which had to be boiled over the fire. Then the water is pushed out of the pipe and drenched on the dirty clothes. Bialeti's coffee maker uses the same principle, but his design hasn't changed much so far. Since its inception in 1933, the mocha pot has sold 300 million units worldwide and has become a must-have equipment for coffee lovers around the world.

The use of the mocha pot is very simple, but the cooking process is still bitter, too strong and lack of flavor from time to time.

Share your own experience in using the mocha pot today, hoping to make the players of the mocha pot master the mocha pot more accurately, rush out of the cup and use shallow roasted coffee beans-drink more delicate flavor.

Because the water temperature of the mocha pot is high, if you use the commonly used medium and deep roasted coffee beans, you will have more caramel and greasy feeling, but the relatively bitter taste is relatively easy to boil out. Although too much body is fragrant, but the delicate sweet and sour flavor is not easy to show, and the change is less, it is easy to get tired of drinking every day.

It is suggested that you can use medium-to-light roasted coffee beans. High temperature will reduce the acid quality of shallow roasted beans, form a uniform taste of sour and sweet taste, and even supplement an appropriate amount of fat, smooth taste but still retain wonderful sour conditionality. More able to taste the characteristics of fine coffee