Why can't you drink Italian mocha pot the first three times? why does the mocha pot spill coffee?

Mocha pot, as a major coffee culture in Italy, has become an indispensable tool in Italian families since it was promoted to the market in the thirties of the last century. Nowadays, many coffee lovers in China also have a mocha pot at home. Although the operation of the mocha pot is not complicated, some friends will encounter some doubts about extraction.

Why can't you drink the newly purchased mocha pot the first three times?

The common style of mocha pot on the market is usually made of metal shell and other small parts, which may attach a small amount of metal residue and inevitably smell of metal in the process of production and transportation. Therefore, it is necessary to clean the mocha pot before formal use.

When we get the new pot, we first take apart each part of the mocha pot and rinse it with running water to remove the debris and dust stuck to it. Then follow the normal steps of brewing coffee, that is, filling water-filling powder-tightening-heating-cleaning, so repeat 3 times to complete the "unpacking ceremony" of the new pot. As the first three trials are to clean the inside of the mocha pot, Qianjie is not recommended to drink it. In order to avoid waste, we can also use coffee powder that has been kept for a long time to wash the pot.

Why is coffee liquid splashed when heating a mocha pot?

The extraction form of the mocha pot is similar to our common Italian coffee machine. When heated at high temperature, the water in the lower pot is first heated and converted into steam, forming a certain pressure that pushes the water vapor from the bottom up. When the hot water reacts with the coffee powder, the increasing pressure pushes the extracted coffee liquid to the pot, and we get the strong coffee liquid we need. So when a certain link is blocked, or the coffee effluent is too big and too fast, it will lead to spatter.

The amount of water added to the pot should not exceed the standard scale, that is, it should be controlled at the 0.5cm below the relief valve line, and the relief valve is the position of the small circle. The purpose of this valve is to prevent explosion caused by excessive pressure caused by some factors (such as coffee powder is too fine). If the water does not pass through the valve, the pressure relief effect may be lost and there is a risk of burst.

The grinding degree of the mocha pot is generally a little thicker than that of espresso and much finer than that of hand brewing. If the coffee powder is ground too coarsely and the contact between water and coffee powder is uneven, it will not only lead to inadequate extraction and bad taste, but also because the resistance is too low and the liquid gushes out, which is prone to the risk of splash scald. The recommended thickness of Qianjie is EK-43s#3-3.5scale.

In the use of heating, the stability of vitality is also critical. If the firepower is too small or too large, the degree of heating is uneven, and the internal pressure is unstable, coffee liquid may be spilled out quickly and widely. Qianjie suggests using the electric ceramic stove to heat the mocha pot stably as far as possible.

What other details do you need to pay attention to when using a mocha pot?

Our common mocha pot is generally in the shape of metal, try not to touch the kettle body when heating at high temperature, you can use wet towels to avoid scalding. If we hear a whining sound, but the coffee liquid has not spilled from the upper pot, it is likely that the outlet is blocked, and the heat source should be turned off first to avoid safety risks caused by excessive internal pressure.

Every time the mocha pot is used in Qianjie, it will be cleaned in time to avoid coffee residue stains, which is easy to taste and bitter. If old coffee stains are left in filters, washers and extraction channels, they may cause blockage and affect normal extraction.

What coffee beans are suitable for brewing in a mocha pot?

For the deeply roasted beans recommended in Qianjie, because the mocha pot belongs to pressurized extraction, if the shallow roasted coffee is used, the texture of the shallow roasted beans is harder, and it usually requires finer grinding to improve the extraction rate. however, fine grinding under high temperature and high pressure is easy to make coffee sour and exciting, and it is also difficult to extract the aroma of oil.

Therefore, Qianjie recommends more deeply roasted Italian coffee beans as raw materials, which not only makes it easier to drink strong coffee with oil, but also makes our extracted coffee more stable. There are four Italian coffee combinations suitable for mocha pots on the Qianjie bean list. Qianjie wants every customer who places an order to taste the aroma of the coffee during the best taste period, so make sure that only 5-day freshly baked beans are shipped.

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