Do mocha pots use large fire or low fire? tips on the time when coffee is made in Italian mocha pots.

There is a variety of coffee brewing, the most common are hand brewing, Italian style, mocha, French pressure and so on. With the love of coffee, coffee friends will pursue more fun and experience of coffee brewing. The brewing of coffee compared to the brewing of tea, there may be more points to pay attention to, such as: brewing time, the grinding degree of coffee beans, different brewing utensils, different brewing methods and so on. Today in Qianjie, let's learn about the brewing method and matters needing attention of the mocha pot.

Some people will ask Qianjie, what is the difference between the brewing of the mocha pot and the hand flushing? Qianjie tells everyone: hand-made and mocha pots are made with two different utensils, the method and the grinding of coffee beans are different, and the taste will be different. The flavor of the coffee brewed by hand will be brighter and cleaner than that of the mocha pot. The coffee brewed from the mocha pot is not as clean and rich as the hand brewing, nor is it as thick and greasy as the espresso.

What kind of cooking utensils is the mocha pot?

Mocha pot is a kind of utensils for brewing coffee, a traditional Italian coffee utensil, and a simple espresso utensil provided by many families. Invented by Mr. Alfonso Bialetti of Italy in 1933, it is named "Moka". Since the invention, the structure has not changed much, but there are many different styles of design, beautiful appearance of both practical and decorative, the perfect combination.

Mocha pots can be divided into single valves and double valves, and double-valve mocha pots can produce more coffee oil than single valves. A single valve means that the coffee liquid flows directly from the two small holes at the end of the hollow tube of the mocha pot. Double valve refers to the hollow tube on the basis of a pressure valve, this pressure valve will usually plug the hollow catheter out of coffee liquid hole, need to achieve a certain vapor pressure to flush it up, so that coffee liquid ejection. Single-valve and double-valve brewing coffee flavor is also different, single-valve mocha pot coffee concentration is relatively low, oil is relatively low, while double-valve concentration will be higher, oil will be higher.

The principle of mocha pot

The mocha pot can be heated by a battery stove or an open fire. Whether it is an open fire or an electrically heated mocha pot, the basic principle is the same: when the kettle is heated, the water in the kettle gradually heats up. At the same time, the air in the airtight space of the lower pot begins to expand. After the hot water is squeezed by the air, the coffee powder is squeezed through the middle filter, and the extracted coffee liquid is squeezed into the upper pot. The upper pot is a separate container of coffee liquid, in which the boiled coffee liquid will be left behind. When finished, pour the coffee liquid from the pot directly into the drinking coffee cup.

The high-temperature pressurized extraction form of the mocha pot is similar to our common espresso. The increase of the extraction pressure makes the coffee flavor better, so the coffee extracted by the mocha pot also has a rich and mellow taste. When a double-valve mocha pot is used to make coffee, a pressure valve is added to the original basis, which increases the coffee concentration and contains more coffee oil. Unlike espresso, the extraction pressure and accuracy of the mocha pot is far lower than that of the espresso machine. The freshly made espresso has golden rich oil floating on the top, while the extraction pressure of the mocha pot is low, and the extracted coffee is relatively thin, so it cannot be completely said to be espresso. But compared with the complex extraction of espresso, the operation of the mocha pot is much easier.

Degree of grinding: the degree of grinding of coffee for mocha pots is recommended to be between hand-made and Italian. If Italian grinding is used, the coffee will be excessively extracted and particularly bitter.

Pressing powder: the powder trough of each cup mocha pot is completed by a fixed ratio of water to powder, so it is only necessary to fill the powder trough with coffee powder. When filling the powder, you can shake and shake the powder tank properly to distribute the coffee powder evenly; after filling it, gently smooth it, do not press the powder, and filling the powder helps to make the density in the filter cup close, so that some powder will not extract too much and some powder will not extract too little, resulting in uneven flavor or bitter taste, and the flavor will be more complete and will not have too many defects.

Water temperature: filling the pot with hot water will speed up the extraction, prevent the coffee from burning, and prevent the smell of metal in the coffee liquid.

Extraction process: when brewing, put the mocha pot on a low-and medium-calorie stove and open the lid of the pot for observation. As soon as the mocha pot starts bubbling, remove it from the fire, close the lid, and stay for about a minute to finish the extraction. Try not to open the top lid. If you don't know when to turn off the fire, you need to open the lid of the pot to observe the gushing state of the coffee liquid. Of course, if you keep opening the lid of the pot, the coffee liquid may spatter out and burn the skin.

It should be noted that the mocha pot uses metal parts, try not to touch the kettle body when heating at high temperature, and use wet towels to avoid scalding. If you hear the whining sound, but the coffee liquid has not spilled from the pot, you should first turn off the heat source to avoid safety risks caused by excessive internal pressure.

Cleaning: if the coffee brewed in an uncleaned mocha pot is easy to taste and bitter; if the old coffee stains are left in the filter, gasket, extraction channel, it may cause blockage and affect the coffee extraction. Therefore, after each use, we should rinse the mocha pot with clean water and dry it to avoid coffee grounds residue and affect the taste of coffee.

Does the mocha pot use a large fire or a small fire?

Qianjie believes that this is not necessarily true, because our mocha pots are of different models, some for one person, some for three, and even 12 cups and 18 cups. We need to adjust the firepower according to the size of our mocha pot, the thickness of coffee powder and the amount of water. So how to adjust it? We can observe the speed at which the coffee liquid flows out of the valve of the mocha pot to adjust the firepower. If the coffee liquid is sprayed directly, it proves that the firepower is too strong, the water is too powerful, and it rushes directly out of the coffee powder layer. This will lead to insufficient extraction of coffee, drink very sour, we can slightly reduce the firepower. If the coffee liquid comes out too slowly and intermittently, it may be caused by too little firepower. Too long extraction time of the coffee will lead to bitter taste. We can increase the firepower a little so that the coffee is not so bitter.

So when is the best time for a mocha pot to make coffee? After we adjust the firepower, observe the flow of the coffee liquid, after the flow rate is stable, we can get rid of the fire and use the remaining temperature to push the coffee up.

Qianjie suggests that you can heat it with a big fire at first, give it more pressure to let the hot water go up; after the coffee starts to flow out, you can turn down the fire and reduce the pressure, and the water goes up slowly, allowing the water to fully contact and extract with the powder.

Do you have any requirements for coffee beans when you use a mocha pot to make coffee?

Qianjie believes that the mocha pot is the same as espresso, except that it tastes lighter than espresso, but it is also greasy, so Qianjie recommends using medium-and deep-roasted coffee beans to cook.

For example, the sunflowers in the front street are mixed with coffee beans, which are made from Honduras Shirley and red cherries from the sun at 7:3. Warm sun blended coffee beans, this is the Qianjie store's own Italian coffee beans, Qianjie stores use EK-43s bean grinder, the scale is 0.5 thickness. Pour the ground coffee powder into the powder trough, fill it until nine minutes full, wipe it flat with your fingers and place it on the base. There is no need to fill and press hard, the over-tight wind layer is easy to block the flow of water and go up, thus affecting the extraction.

Add water to the pot (hot water can shorten the brewing time and avoid coffee powder being heated too quickly and the flavor is easy to scorch), the amount of water should be controlled below the pressure relief valve line, and 130ml is injected here in the front street. Then tighten the upper and lower pots and heat them on a gas stove or induction cooker. When using open fire, try to control the amount of fire not to exceed the base of the mocha pot. Wait for the mocha pot to heat up, and when you hear a hissing sound, turn it to a low fire, and the coffee liquid and grease will flow out slowly. When you see that the upper pot of coffee is half full, turn off the heating source, move the pot to the table, and use the residual temperature and pressure in the pot to continue to extract the remaining coffee.

Finally, the extracted coffee liquid is poured into the cup and can be tasted directly. The entrance has a strong aroma of whisky, vanilla, cream, sweet and sour berries, with the aroma of roasted nuts, mixed with a certain proportion of hot water to show fresh fruit sweet and sour, paired with milk is sweet and chocolate.

Qianjie coffee brewing suggestion:

If you want to brew a delicious cup of coffee, Qianjie believes that the freshness of coffee beans is a very important part of brewing. The coffee beans shipped in Qianjie are all roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives the coffee. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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