How to avoid defects in coffee brewing in mocha pots

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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.

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.

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

Fill in enough powder-avoid defective smell

Generally speaking, the powder filling of the mocha pot is to scoop the coffee powder into the bean trough with a spoon, but there is still a lot of room in the bean trough.

My method is to put the unground coffee beans directly in an empty powder trough and grind them when they are full, and then try to put all the powder into the powder trough.

The easiest way is to put a clean cloth on the table, tap vertically on the base of the mocha pot, and the coffee powder on the top will fall and make more room for you to put the rest of the powder in.

Filling the powder helps to keep the density in the powder trough close, so that some powders will not extract too much and some will not extract too little, resulting in uneven or bitter flavor, and the flavor will be more complete without too many defects.

The test of the degree of grinding-first grasp the bitter limit and then push back the safe degree of grinding

The degree of grinding is everyone's favorite question, what is the suitable thickness? What size do I have to grind with my bean grinder?

However, there are hundreds of bean grinders, and even the thickness of the same model and scale is not necessarily the same, so it is useless to give a standard answer.

Therefore, it is recommended to work harder at the beginning of the mocha pot and test several more grinding degrees until the limit of bitterness.

For example: measured all the way down from the scale # 4.3.3.2.1and felt the unpleasant bitterness when it reached # 2.

Then # 3 is the standard degree of grinding in the future, so there is no need for random adjustment.

What about the concentration? Is it possible that the choice of degree of grinding is not a reference concentration? # 3 it's not bitter, but it's too strong. What if I'm not used to it?

Due to the design of the mocha pot, high temperature plus a little pressure will make the flavor more rich, and people who are used to drinking hand concentration will feel that it is normal to drink too much.

However, it is suggested that the thickness should be adjusted by adding hot water after cooking, and do not easily adjust the grinding degree, otherwise the flavor is easy to be insufficient, which would be a pity.