The coffee brewed from the mocha pot is not called mocha coffee, nor is it a mocha.

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Mocha pot

It is an ancient and practical tool that does not require professional coffee making knowledge or complex movements to simply make a full-bodied coffee at home.

But! The coffee brewed from the mocha pot is not called mocha coffee, and most of the mocha coffee is not made by a coffee bean called mocha. Of course, if you are interested, you can use mocha coffee in the mocha pot to make a "mocha".

Back to the point, let's first introduce the structure of the mocha pot:

The middle column is called small column (small cylinder).

Then coffee collecto (Coffee liquid Collector)

There is a thing called filter plate under the coffee liquid collector.

Its function is to filter out the residue of coffee powder after extraction.

A gasket (gasket) is attached to the bottom of the filter plate.

It acts as a seal.

Further down is an important container for coffee powder, called funnel (funnel).

The funnel's function is the opposite of normal. The flow of water is a bottom-up process. The funnel's function is to hold coffee powder instead of gathering water.

Nested with the funnel is the heating vessel (heating section)

Used to put in clean water and heat

There is a valve (safety valve) on the side of the heating section.

The safety valve is a safety device installed when the internal pressure increases beyond the limit during heating. if the safety valve fails, it may cause the upper and lower pots (coffee liquid collector and heating section) to burst. At the same time, ultra-high temperature coffee powder may be scattered and cause personal injury and property damage.

So it is very necessary to choose a good mocha pot.

Mocha pot can extract coffee liquid with high concentration similar to ESPROSSES, but because of its internal pressure, the effect of the most powder layer is about 3bar, so it can not be called ESPROSSES in the real sense.

It can still extract rich CREAM, which means it has an ESP-like taste, and those with a foam machine can also pull flowers, making it an economical choice for espresso.

Thickness and fineness

In the choice of crushing fineness of coffee beans, we recommend using finer particles than ordinary hand-brewed coffee, similar to the thickness of fine sugar, which may vary slightly according to different mocha pots.

It is important to pay special attention to

Do not grind too fine, otherwise the water flow can not pass through the powder layer smoothly, which will cause the internal pressure in the heating section of the water source to rise rapidly, and if the safety valve fails, it will cause the separation and cracking of the upper and lower pots, and the consequences will be unimaginable, so pay special attention to the powder not to be particularly fine, and do not use the powder hammer forcefully, press gently with your fingers.

Baking

The roasting of coffee beans is also recommended to use a deeper mix or SOE.

This is more in line with the rich taste of the mocha pot.

But we have no objection to giving it a try. It may feel very different to use shallowly baked beans.

END