How does the mocha pot make coffee with Crema? how far is the pressure of the mocha pot from the Italian machine?

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More than a year's experience in making your own coffee

We also understand that there are no absolute rules for all kinds of cooking methods.

However, the views on the mocha pot on the Internet are so different that they are almost unknown to the two extremes.

Let's talk about the thickness of the powder first.

I have seen everything from semantic fineness (Fine) to hand scale (Medium fine).

Not sure about the actual effect of flavor (only a few cups have been cooked)

The fine grinding in the imagination should be thicker, but I don't know if it will plug the mocha pot or cause the coffee to be too powdered (I didn't add filter paper)

And then there is powder filling.

I see that the amount of teaching film caught is 15g.

Individuals always grind the beans after measuring them.

But when loading, 15g is not satisfied at all.

Results the soybean powder was repeatedly filled.

There is tapping (not tamping) in the middle.

It takes 21g to be full.

It's difficult to pour out the powder.

This makes me wonder if I shouldn't tapping many times.

In a sense, this will lead to tighter.

I don't see the explanation for the reason why the powder should not be compacted with the boiled mocha pot.

Is it because you are afraid that the pressure of the mocha pot is not enough to break the powder layer?

Or is it something else?

In the end how to grasp the amount of loaded beans is more appropriate? (don't want to waste too many beans)

Is there anything we should pay attention to when filling powder? (would you like a tapping? )

To answer this question, it is necessary to define the degree of grinding.

These interactive combinations, you can play it for a few months! laugh

My goal is to use a mocha pot to cook rich enough to make the base of Cabo.

Use Bialetti Brikka two cup mocha pots

The base should not be bitter, and the flavor of coffee beans should be preserved.

Used to shallow baked beans

Crema doesn't force it, but it's better to have it.

Crema prerequisites

1. Freshness and roasting degree of coffee beans

two。 The grinding thickness is 600N. 900N

3. Proper filling and pressing

The oil of shallow baked beans is very thin, especially after baking for more than 30 days.

The Italian coffee machine is very thin.

There will be more Crema after medium and deep roasting.

If you care about Crema, you should change to a cheap Italian coffee maker.

1. You don't need to press, just tap.

two。 No need to fill it up.

3. Whether it can be poured out or not is not the point.

4. Taste is the point.

I've been using the Bialetti Brikka mocha pot for four people for two years.

Pegasus is fixed at 2.

For coffee beans with a quantity of 10 ~ 11g, there are only about 2 bumps and 3 full. No subtractive tablets are needed.

Cold water is only added to the mark (H2O)

It can be sprayed out every time, and the taste is the same, that is, it is successful.