Mocha pot how to use the tutorial steps scale diagram Mocha pot extraction principle coffee powder grinding thickness reference

The mocha pot is a tool for extracting the base of espresso. Because of its convenience in making espresso, it began to be popular in Italian families, and then gradually developed into an Italian national product, and now it has been marketed all over the world. it is said that there are 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.

The mocha pot is divided into upper, middle and lower structure, the lower seat is a sink for holding water, the middle powder trough is filled with coffee powder, and the upper seat is filled with extracted coffee liquid. Its principle is to heat the water in the lower pot into steam, using the pressure of the steam to push the water to the catheter into the powder trough to extract the coffee liquid, and then continue to push it through the catheter to the upper pot to polymerize and flow out. The coffee made by the mocha pot is a concentrated extract that restores the concentration and flavor of the original Italian coffee Espresso.

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.

The operation process of mocha kettle:

First of all, to determine the amount of powder in the purchase of mocha pot is generally a choice of size, such as two cups, three cups, 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.

Then make sure that the amount of water can be observed in the lower pot. There is a prominent hole called a pressure relief valve, which is designed to prevent explosion caused by some factors (such as coffee powder is too fine). If the water does not pass through this valve, it may lose the pressure relief effect and increase the risk of blasting.

Then there is the fineness of coffee powder. The degree of grinding of the mocha pot is different from that of the Italian coffee machine, which has more 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 coffee powder used in the mocha pot has a fineness of 0.3-0.5mm, with the 1.5-3 scale of the EK-43s bean grinder as the reference standard. The ground coffee powder has no sand texture and is slightly rougher than flour. The degree of grinding is between Italian coffee machine and hand-brewed coffee.

After confirming, start the formal operation:

Pour hot water into the pot to 0.5cm under the pressure relief valve. Choosing hot water can better shorten the time it takes to make coffee. Pour the ground coffee powder into the powder trough, 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. Put it on the electric pot, turn on the power, and start heating.

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 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. Finally, pour the coffee into the cup and it is done.