How to use a mocha pot to make a good cup of coffee

Mocha pot is a tool for extracting the base of espresso. Because of its convenience in making coffee, it began to be popular in Italian families, and then gradually developed into an Italian national product, which has now been marketed all over the world. The inspiration for the mocha pot came from the washing machine used by Alfonso Biloti's wife at that time. There was a metal tube in the middle of the washing machine, which sucked up the heated soapy water from the bottom of the washing machine and sprayed it on the top of the clothes. He was inspired to create the world's first domestic mocha pot Moka Express that used steam pressure to extract coffee in 1933. This invention revolutionized the original coffee-making method in which Italians used high pressure to extract coffee liquid in a short time, and made coffee production simple and convenient. Mocha pots gradually became popular in Italian families, and later developed into indispensable coffee utensils in Italian family kitchens. It can be said that 8-9 families in every 10 families have mocha pots. The mocha pot has also become a classic product under the Biloti brand founded by Alfonso Billerty.

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 pot, the steam pressure produced by the water in the pot will be pushed to the upper pot when the vapor pressure reaches a certain degree, and the coffee liquid will be extracted at the same time. The last thing that comes out is a cup of strong coffee.

Steps for the use of mocha pot

First pour water into the pot below the safety valve (do not exceed the safety valve, otherwise there is a safety hazard) and then be sure to use hot water, which can reduce the heating time of the water and thus reduce the heating time of the coffee powder, because the flavor of the coffee powder will disappear after being heated for a long time. There will also be scorched smell.

Then pour the ground coffee powder into the powder trough (the amount of coffee powder is judged according to the size of the mocha pot, the coffee powder is probably a little thinner than the granulated sugar, not too fine, if it is too fine, the coffee liquid will not come up, and it will increase the pressure in the lower pot. If the pressure is not released effectively, it will be dangerous to explode. If it is too thick, the flavor of the extract will be very light), pat it left and right, and let the coffee powder squeeze 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. Put the powder trough in the lower pot and tighten the upper pot with the lower pot.

Finally, put the mocha pot on the electric pottery pot, turn on the power, and begin to heat. 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 small fire and open the lid of the pot, and the coffee liquid and grease begin to flow out. When the coffee liquid on 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. Pour the coffee into the cup to make a cup of strong mocha pot coffee.