How to boil the oil in the mocha pot the teaching steps of the parameters of the thickness ratio of the concentrated black coffee in the mocha pot

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It is believed that many friends "encouraged" to buy mocha pots on the pictures of various outdoor coffee camps in Little Red Book. But when I bought it, I found that the mocha pot was not as convenient and simple as I thought. Coffee is either tasteless or bitter, making it difficult to achieve the desired effect. In this article, Qianjie Coffee will talk to you about the use of mocha pots.

The structure and manufacturing principle of mocha kettle

Mocha pot is a kind of coffee appliance which is extracted by steam-powered pressurized siphon. It is suitable for outdoor camping and family use because as long as there is a heat source, you can extract a very high concentration of coffee liquid, and then add water / milk and other ingredients to adjust the concentration of coffee according to different people's taste preferences.

The mocha pot is divided into three parts: the lower pot is responsible for heating and relieving pressure; there is a powder trough for coffee powder in the middle, and the upper, middle and lower parts are connected by a metal channel, and the upper pot is responsible for extracting the extracted coffee liquid.

When the next pot is heated, as the water temperature increases, more water vapor is generated in the limited space, and the hot water rushes up through the metal pipe in the middle, passing through the fine coffee powder in the middle, and then emerges from the upper pot like a fountain. Espresso with coffee oil is left in the upper pot. This is the extraction process of the mocha kettle.

How does a mocha kettle boil grease?

The oil in espresso is produced because the carbon dioxide in coffee beans combines with the oil and emulsifies in a pressurized vacuum, so it produces golden and delicate oil foam. So if you want to boil the oil, you must first choose freshly baked deep-baked beans.

Qianjie recommends deep-roasted coffee beans because the more deeply roasted coffee beans are, the more carbon dioxide is stored in them. The fresher the date of the coffee beans, the more carbon dioxide there will be. On the contrary, with the passage of time after baking, the carbon dioxide and aroma of coffee beans will be released slowly, so that the coffee not only can not see the golden oil, but also has a weak aroma.

Qianjie Coffee all coffee beans are sent out within five days after baking, in order to ensure that everyone can drink and feel the charm and joy of freshly roasted coffee beans.

Mocha pot coffee beans recommended

The coffee extracted from mocha pot is full-bodied, solid and mellow, so Qianjie coffee is recommended to be made with Italian coffee beans / medium and deep roasted coffee beans. If shallow roasted coffee beans are used, the extracted coffee will show a sharp and bitter taste because of its high temperature and high concentration.

In order to facilitate people to carry outdoors and to use less at home / office, Qianjie Coffee has launched a 227g (half-pound) specification, which is made of 70% Honduran sherry coffee beans and 30% sun-tanned cherries. It is also very attractive in flavor, with strong aromas of vanilla cream, sherry whisky and sweet and sour berries brought by sun-dried Yega Chevy coffee beans.

If you want to drink individual coffee beans, Qianjie Coffee recommends the use of "Brazilian Queen's Manor Coffee beans". This kind of coffee bean comes from the famous boutique coffee bean producing area in Brazil-Queen's Manor in Morgiana, Sao Paulo State, which is 1400-1950m above sea level. Made with a mocha pot, the caffeine is thick and not too bitter, with nutty aromas, smooth peanut cream and sweet yellow sugar.

The steps for the use of the mocha pot:

(Qianjie coffee uses 3-4 portions of mocha pots.) first grind 20g coffee beans into powder (as fine as possible, but not so fine that the coffee powder can pass through the holes in the powder trough. Then separate the upper pot of the mocha pot from the lower pot, inject water into the lower pot, and the water level does not exceed the pressure relief valve.

Then put the coffee powder in the metal filter (powder trough), use a measuring spoon to gently pat the coffee powder a little (gently, not hard), and install the powder trough on the lower pot, then tighten the upper pot. Please make sure that the upper and lower pots are connected. )

Under the condition of opening the lid, the fire is heated by direct fire and the firepower is controlled to the extent that the flame does not exceed the bottom of the pot. When the hot water boils and begins to extract the coffee, turn off the heat. When all the extraction is finished, in order to avoid oversteaming, please pour the coffee into the cup as soon as possible, and then start tasting.