A guide to the use of mocha pots: a guide to what coffee beans taste good in mocha pots

Mocha pot, which belongs to the Italian national class coffee brewing utensils, is said to have 8 regular mocha pots in every 10 Italian households. However, the domestic audience is basically very small, so there has not been a comprehensive explanation on the way the mocha pot is used. This time, Qianjie Coffee will teach the use of this mocha pot.

The structure and principle of mocha teapot

The mocha pot is divided into three parts: the upper pot, the powder trough, and the lower seat. The lower pot is the sink for holding water, the powder trough is used for holding coffee powder, and the upper pot is for holding brewed coffee.

The principle of brewing coffee in a mocha pot is also very simple. By heating the lower pot, the steam pressure produced by the water in the lower pot will be pushed to the upper pot when the vapor pressure reaches a certain degree (similar to the principle of the siphon pot). On the way, hot water passes through the powder trough layer, coffee powder will form a certain degree of resistance, when the water breaks through the resistance of the coffee powder layer, it will pour into the upper pot, that is, the fragrant coffee liquid.

Teaching link of mocha kettle

For the question of the mocha pot, the most friends want to know how much powder is needed, how much water, and how fine the coffee is to be ground. Answer them one by one at the bottom of the street.

-the amount of powder in the mocha pot

You can note that when buying a mocha pot, there are generally sizes, such as two cups, three cups, and up to 18 cups. The most direct difference between these portions is the capacity of the powder trough. In other words, how much powder the mocha pot needs to hold depends on the size of the powder trough. The most direct method of measurement is to put the coffee beans directly into the powder trough and know the filling level with the powder trough, so that the coffee beans in the powder trough can be ground directly.

Partners who need a calculation formula can also weigh and record the coffee beans that fill the powder trough. The front street uses a Billerty three-person single-valve mocha kettle, which measures the amount of powder required is 18g.

-Water quantity of mocha kettle

How much water to add is also a matter of concern to many partners. You can take a look at the pot. There is a prominent hole called the pressure relief valve, which is designed to prevent some factors (such as coffee powder is too fine) from causing excessive pressure and explosion. If the water does not pass through this valve, it may lose the pressure relief effect and increase the risk of blasting.

Therefore, the amount of water is generally best 0.5 cm below the pressure relief valve. Partners who need a calculation formula can also weigh the water and record it. The front street uses a Billerty three-person single-valve mocha kettle, which measures the amount of water for 130ml.

Coffee powder fineness of mocha pot

The first thing to note is that the grindness of the mocha pot is not the same as that of the espresso machine, which has a greater pressure (9bar) and can break through the resistance of pressed powder. On the other hand, the pressure of the mocha pot is not so great, if it is too detailed, the coffee liquid will not come up, and the pressure of the lower pot will be increased, and if the pressure is not relieved effectively, there will be the danger of explosion. So if the water has been boiling, and the coffee liquid has not come up for a long time, the heating source should be turned off in time.

Too thick is not good, because the resistance is too small, coffee liquid will gush out, prone to the risk of splash scald. The recommended thickness of Qianjie is EK-43s#3-3.5scale.

-what coffee beans are suitable for mocha pots?

In front of the street, it is recommended to use medium and deep roasted coffee beans, Italian coffee beans or coffee powder for mocha pots. In the past, if recommended in the street bean list, Brazil's Queen's Manor Yellow bourbon Coffee mixed with Sunflower is a good choice.

-Operation of mocha kettle

① pour hot water into the kettle to 0.5cm under the pressure relief valve. Choosing hot water can better shorten the time it takes to make coffee.

② pours the ground coffee powder into the powder trough and slaps it left and right to squeeze the coffee powder down naturally. And cloth flat powder layer surface. The purpose of this is to make the spatial distribution between the powder particles uniform, and not to extrude in order to prevent the resistance of the powder layer from being too large.

③ puts the powder trough into the lower pot and tightens the upper pot with the lower pot.

The kettle is hot water. Remember to keep the cloth insulated so as not to burn.

Put the ④ on the electric pot, turn on the power and begin to heat.

⑤ when the mocha pot heats up to a certain temperature, when the mocha pot makes an obvious "whining" sound, set the electric ceramic stove to a low fire and open the lid of the pot, and the coffee liquid and grease begin to flow out.

⑥, when the coffee liquid in the pot is halfway out, turn off the electric ceramic stove. And move the mocha pot to the table. The residual heat and pressure of the mocha pot will "push" the remaining coffee liquid into the pot.

⑦ finally pours the coffee into the cup, and the oil produced by the single-valve mocha pot is relatively thin and rough, and will not last too long, and will dissipate in a while. This year Bilody also launched a new generation of pressurized mocha pots whose grease performance will be one level better than that of a single valve.