How long does it take to make coffee in a mocha pot? how many minutes does it take to make coffee in a mocha pot?

The mocha pot uses the vapor pressure of boiling hot water to directly pass through the coffee powder to extract the inner essence of the coffee. The coffee brewed out has a stronger taste and aroma, with a thin layer of coffee oil on the surface. This is the charm of Italian coffee.

The structure of the mocha pot is not complicated.

I believe that the little friends who have seen the mocha pot should have noticed that its design is very simple, and the whole structure is only divided into three parts: the upper pot filled with coffee liquid, the powder trough in the middle, and the lower pot heated by water.

When we heat the mocha pot, the water in the lower pot is first heated and converted into steam, creating a certain pressure that pushes the steam from the bottom up. When the hot water reacts with the coffee powder, the increasing pressure pushes the extracted coffee liquid to the pot, and we get the strong coffee liquid we need.

The extraction form of the mocha pot is similar to our common pressurized espresso. After the water boils in the lower seat, it will produce water vapor, condensing more and more steam to cause a certain pressure, forcing the hot water to penetrate the coffee powder and dissolve the flavor substance along with the coffee liquid. Spray into the upper container. The coffee brewed in the mocha pot has about 1.2 to 3 atmospheric pressure, and the increase in pressure will make the coffee flavor more convergent, so the coffee brewed in the mocha pot also has a mellow taste.

The common mocha pots on the market are divided into single-valve and double-valve devices. When a double-valve mocha pot is used to make coffee, a polymerization valve is added on the original basis, and the increase of pressure also increases the concentration of coffee and brings out more coffee oil. Although the mocha pot is not as good as the nine atmospheres of the standard espresso machine, the front street thinks the mocha pot is also a very good choice if we can only drink a cup of strong coffee during our leisure time at home.

Although the operation procedure of the mocha pot is very simple, there are many details that need to be paid attention to. Many friends encounter extraction problems when using the mocha pot and consult Qianjie. Here Qianjie takes the store's classic mocha pot for 3 people as an example. Coffee beans Qianjie uses self-baked "sunflower warm sun to mix coffee beans" to show you the operation process of brewing.

How does the mocha pot make coffee?

In front of the street, remove the base of the mocha pot and add warm water to the kettle, which can shorten the cooking time and avoid the bitter taste caused by the coffee powder being heated too quickly. The amount of water is controlled below the pressure relief valve line, and the safety valve is to prevent the coffee pot from exploding due to the blockage of the extraction channel caused by the coffee powder grinding. If the safety valve is blocked by water and the extraction passage is blocked, the consequences of the explosion of the high-temperature coffee pot are unimaginable.

In order to extract rich black coffee, the grinding degree should be finer than ordinary hand brewing and thicker than Italian coffee. If the grinding degree is too coarse, it will lead to inadequate extraction, spatter and other problems. Too detailed rules will lead to over-extraction, and the coffee will be bitter and difficult to taste. Qianjie stores use EK-43s bean grinder with a scale of 0.5 thickness.

Pour the ground coffee powder into the powder trough, spread it flat and fill it up, wipe it flat with your fingers and put it on the base. There is no need to fill and press hard, the over-tight wind layer is easy to block the flow of water and go up, thus affecting the extraction. If there is not enough coffee powder, the water in the lower pot cannot be fully extracted when it enters the middle powder layer under steam pressure, which will lead to a large spatter on the upper pot.

Then tighten the upper and lower pots and heat them on a gas stove or induction cooker. When using open fire, try to control the amount of fire not to exceed the base of the mocha pot. In fact, there is no precise time for cooking. Wait for the mocha pot to heat up. When you hear a hissing sound, turn it to a low fire, the coffee liquid and oil will flow out slowly. When you see that the upper pot of coffee is half full, turn off the heating source, move the pot to the table with a wet towel, and use the remaining temperature and pressure to continue to extract the remaining coffee.

Finally, the extracted coffee liquid is poured into the cup and can be tasted directly. The palate has strong aromas of whisky, vanilla, cream, sweet and sour berries, with aromas of roasted nuts. Mixed with a certain proportion of hot water shows fresh fruit sweet and sour, with milk is a sweet chocolate.

What should I pay attention to in daily use of mocha pot?

Our common mocha pot is generally in the shape of metal, try not to touch the kettle body when heating at high temperature, you can use wet towels to avoid scalding. If we hear a whining sound, but the coffee liquid has not spilled from the upper pot, it is likely that the outlet is blocked, and the heat source should be turned off first to avoid safety risks caused by excessive internal pressure.

If the grinding degree of coffee powder is too coarse, it will lead to inadequate extraction, spatter and other problems, too detailed rules will lead to over-extraction, coffee bitter taste, difficult to taste. The powder trough needs to be filled and paved. If there is not enough coffee powder, the water in the lower pot cannot be fully extracted when it enters the middle powder layer under steam pressure, which will lead to a large spatter on the upper pot and the taste of the coffee is indescribable.

Every time the mocha pot is used in Qianjie, it will be cleaned in time to avoid coffee residue stains, which is easy to taste and bitter. If old coffee stains are left in filters, washers and extraction channels, they may cause blockage and affect normal extraction.

For the deeply roasted beans recommended in Qianjie, because the mocha pot belongs to pressurized extraction, if the shallow roasted coffee is used, the texture of the shallow roasted beans is harder, and it usually requires finer grinding to improve the extraction rate. however, fine grinding under high temperature and high pressure is easy to make coffee sour and exciting, and it is also difficult to extract the aroma of oil. Therefore, Qianjie recommends more deeply roasted Italian coffee beans as raw materials, which not only makes it easier to drink strong coffee with oil, but also makes our extracted coffee more stable.

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