How do mocha pots adjust the thickness of coffee powder Letty mocha pot coffee grinding thickness requires adjustment of teaching

I'm used to drinking coffee made by a commercial coffee machine outside, but when I get home, it's not easy to reproduce the smell of the coffee shop outside. Due to the lack of money and space, I had to use a mocha pot to make the fragrant and mellow coffee I wanted. However, with the tools in hand, how can the coffee powder used in the mocha pot be adjusted to make a cup of coffee that makes people drink with a thumbs up?

First of all, we need to understand the history of the mocha pot and the principle of brewing before we can understand how to correctly use the mocha pot to make a full-bodied cup of coffee.

In the 1920s, the Italian Alfonso Bialetti, inspired by the washing machine, saw a metal tube in the middle of the washing machine connecting the upper and lower layers, and heated soapy water gushed up from the middle pipe and scattered over the clothing surface. As a result, Alfonso finally made the world's first mocha pot in the 1930s after many experiments.

The principle of the mocha pot is similar to that of the washing machine at that time. The lower pot is filled with a certain amount of hot water, the middle is filled with coffee powder, and then the whole mocha pot is installed in turn, and then placed on the heating apparatus for heating. When the hot water in the lower pot is boiled, more steam is produced, which squeezes the hot water in the lower pot through the metal pipe through the more compact powder layer in the middle, and then continues to rise until the coffee liquid flows into the upper pot.

Its convenient, fast, non-occupied and modern appearance seemed very modern at that time and was loved by more and more Italian people. Later, as Alfonso's son achieved large-scale mass production of the mocha pot, and made great efforts in the exterior design and later advertising, the mocha pot was deeply engraved in the lives of the Italian people.

The convenience of the mocha pot is familiar to more coffee lovers, and many friends share on the Internet that they use the mocha pot to brew a cup of oily and mellow coffee. Seeing this, many people who have not yet started the mocha pot also itch in their hearts. As for those who have already started, I wonder, how should the mocha pot brew coffee? So, in front of the street, let's teach you how to use the mocha pot.

First pour hot water into the lower part of the pot to 0.5 cm under the pressure relief valve, then pour the ground coffee powder into the middle trough and gently pat left and right to make the coffee powder distributed evenly and evenly. Put the powder trough into the lower pot, and then tighten the upper pot with the lower pot. Finally, the whole mocha pot is placed on the heating equipment for heating.

When the mocha pot rises to a certain temperature, the mocha kettle will make a similar "whining" sound, which requires reducing the heat of the heating device and opening the lid of the pot. Soon, the coffee liquid gushed out of the upper pot and picked up the mocha pot and turned off the heating source. Finally, you can get a cup of coffee with strong aroma and mellow taste.

Some friends want to use a mocha pot to boil the coffee oil found in an Italian coffee machine, so they ask Qianjie: how should the parameters be adjusted to show this amazing effect.

In fact, the oil in espresso is made up of countless carbon dioxide bubbles. When the grinding degree of coffee powder is fine, the contact area between hot water and coffee powder particles increases, and the gas emissions will become more intense. There is that layer of dense and golden coffee oil.

So there are three solutions for mocha pots to make fat-rich coffee liquids. Coffee bean freshness, coffee bean roasting degree, coffee powder grinding degree. And Qianjie coffee delivery within 5 days of freshly roasted coffee beans, received after 4 to 7 days of bean breeding period, when the best flavor period. In that case, friends can start from the other two aspects.

One is to choose coffee beans that are deeply roasted, such as sunflowers used in front street to make espresso, or coffee beans from Queen's Manor in Brazil.

The former is a blend of 70% Honduran sherry and 30% Ethiopian sun-tanned cherries, with a strong vanilla cream flavor and wine aroma.

Qianjie Coffee Sunflower with Coffee beans

Producing area: Honduras & Ethiopia

Varieties: Kaddura, Kaduai, native species

Treatment: fine washing + whisky barrel fermentation & solarization

The latter is a sun-treated yellow bourbon coffee bean from the Queen's Manor, which would have been better than washing in aroma and sweetness, but the blessings of the yellow bourbon breed make the coffee bean in the Queen's Manor of Brazil even more sweet. After brewing and cooking, it has a rich creamy texture, mellow taste and overall balance.

Front Street Coffee Brazilian Queen Manor Coffee beans

Producing area: Mojiana, Sao Paulo State, Brazil

Manor: Queen's Manor

Altitude: 1400 m-1950 m

Variety: yellow bourbon

Treatment method: solarization treatment

The second is to fine the grinding degree of coffee beans. Qianjie suggests that the grinding degree of the mocha pot is between 0.3 and 0.55 mm, which is simply thicker than that of an Italian coffee maker. Because the powder diameter is so small that it is difficult to determine with the naked eye, Qianjie provides two methods to determine the grinding. The first is to buy powder ruler or mocha special powder for reference and comparison. The second is to determine the grinding through constant debugging, when the coffee liquid gushes like a fountain, it means that the grinding is rough and the resistance to the water is too small; when you hear a "whining" sound, but there is no sign of the coffee liquid rising for a long time, at this time, it is necessary to pick up the mocha pot and stay away from the heat source and take safety measures.

Qianjie needs to be reminded to pay attention to safety when using mocha pots to make coffee. Friends who have carefully observed the lower pot of the mocha pot should be able to find that there is a prominent hole in the lower pot. This is the pressure relief valve of the mocha pot, which exists to prevent explosion caused by some factors (such as coffee powder is too fine). When the water passes through the valve, the relief valve will lose the effect of relieving pressure and increase the risk of explosion.

Speaking of which, it should not be difficult to use a mocha pot to make a cup of fragrant, mellow coffee with beautiful grease. Hurry up and make a cup of your own.

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