Working principle and usage of mocha pot how to make a good cup of black espresso

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The design principle of the mocha pot is to use an open fire to heat the cold water and air in the lower seat of the water, because the volume expands after being heated, it is slowly pushed into the upper pot, and when the hot water rises, it will first pass through a funnel-shaped trough filled with coffee powder. to achieve the effect of extracting coffee.

And use a filter to isolate the coffee grounds so that the liquid becomes clear, while where the coffee liquid comes out of the pot, the difference between the height and the height is used to prevent the liquid from pouring back.

Grinding thickness of coffee powder in mocha pot

Due to the use of steam-generated pressure pressurization to allow water to rise through the coffee powder layer, its speed is extremely fast. Therefore, Qianjie Coffee recommends using a mocha pot to extract coffee. The coffee powder needs to be ground to a very fine level, but not so fine that it can pass through the holes in the powder trough.

After the powder trough is loaded into the coffee powder flush with the container, you need to smooth the coffee powder with your fingers and gently press the coffee powder layer (just gently), which can reduce the space between the coffee particles and resist the impact caused by the rapid flow of water through the powder layer. avoid the extraction caused by too large water flow channel in the extraction process.

Matters needing attention in the use of mocha pots & tips

Because of the direct heating, Qianjie Coffee has a few suggestions when using a mocha pot to extract coffee, as well as things you need to pay attention to.

1. If you can, put boiled water in the pot. This can reduce the time of coffee powder in a high temperature environment and reduce the chance of coffee showing a bitter taste. But be sure to do a good job of thermal insulation and tighten the upper and lower pots.

two。 The amount of water added into the pot should not exceed the pressure relief valve (the small device that looks like a nut screw). The pressure relief valve is a safety equipment, in order to discharge the excess pressure gas from the kettle, if it is blocked by water, it is easy to explode because of excessive pressure after heating.

3. If you use straight or heating, try to control the fire between small heat and medium heat, do not let the fire source burn the kettle body directly. One is to protect the pot as a whole, the other is to protect its own safety, and the other is to prevent the coffee from flowing into the pot and further heating the coffee because the pot is too hot, thus producing a bitter taste.

Coffee beans suitable for mocha pots

If you want the mocha pot to produce an espresso with rich aroma, full and mellow taste and golden oil, you first need to choose freshly roasted coffee beans. All coffee beans sold in Qianjie Coffee are shipped within 5 days after baking to ensure that all partners can drink coffee with both color and flavor.

Because of the pressurized extraction and high concentration, the coffee bean extracted by mocha pot is not a shallow roasted coffee bean, because the increase in concentration will turn the sweet and sour taste originally extracted by hand into a sharp taste, and the taste of coffee will be very thin.

Therefore, Qianjie Coffee recommends the use of medium-and deep-roasted Italian concentrated coffee beans. The advantage of blending coffee beans lies in the high performance-to-price ratio, and the coffee beans from different producing areas are blended according to different proportions, so that the coffee extracted in a very fine grinding and pressurized environment can show a balanced and stable taste.

Qianjie Coffee has launched four kinds of Italian coffee beans with different taste characteristics according to different consumer tastes.

"Qianjie Coffee-warm Sun mixed Coffee beans", a kind of wine-based coffee beans. Made from Ethiopian sun red cherry coffee beans (30%) + Honduran sherry barrel coffee beans (70%), it has strong aromas of wine, vanilla cream, sweet and sour berries and roasted nuts.

"Qianjie Coffee-boutique mixed Coffee beans": a nutty Italian coffee bean. Colombian washed coffee beans (30%) + Brazilian half-sun coffee beans (70%), with nutty, dark chocolate and caramel flavors.

"Qianjie Coffee-Commercial blending of Coffee beans", a mellow thickness of Italian coffee beans. Robusta washed coffee beans (10%) + Colombian water washed coffee beans (30%) + Brazilian half-sun coffee (60%), with nutty, cocoa, caramel flavor and high alcohol thickness.

"Qianjie Coffee-basic blending of coffee beans", a slightly sour and mellow Italian coffee beans. Yunnan washed small coffee beans (30%) + Brazilian half-sun coffee beans (70%), with soft fruit acid, caramel and nutty flavor.