Advantages and disadvantages of mocha pot brewing coffee why few people use mocha pot to make espresso?

The mocha pot is a very convenient coffee brewing utensil. Compared with the expensive and complex Italian coffee machine, after grinding the coffee beans into powder, you only need water and open fire to make a cup of coffee. Many friends also came to ask about the skills of the mocha pot in Qianjie. Take the Bilody double-valve mocha pot as an example to talk about how to make good coffee.

Extraction principle of mocha kettle

The world's first mocha pot was invented by Bialetti in 1933. It can be used to quickly extract coffee under pressure of 1-2bar. It can be said to be a small espresso machine. It is easy to use and almost every Italian family is equipped with it.

The mocha pot is divided into three parts: the upper pot, the powder trough, and the lower seat, which come in different sizes. Billerty's three-person single valve mocha pot is used in the front street. The lower pot is the sink for holding water, the powder trough is used for holding coffee powder, and the upper pot is for holding brewed coffee. When in use, the water in the pot is heated to produce steam pressure, and the water for extracting coffee flows from the bottom to the upstream. When the pressure is high enough, the hot water flows through the powder trough layer, the coffee powder layer forms a resistance to the water flow, and finally the hot water breaks through the resistance of the coffee powder layer, and rushes into the upper pot is the rich coffee liquid.

According to different structures and functions, there are two kinds of mocha pots: single valve and double valve. The single valve means that the extracted coffee liquid flows directly from the small hole at the top, and the double valve mocha kettle will add a pressure valve on the basis of the hollow tube. If the small hole of the hollow tube out of the coffee liquid is blocked during the extraction, it needs to reach a certain vapor pressure to flush it up. Therefore, the double-valve mocha pot with higher steam pressure can extract more abundant coffee oil and have a stronger flavor. However, the increase of pressure is also easy to make coffee over-extraction, so it is necessary to adjust the grinding thickness and amount of coffee powder.

The operation of the mocha pot

The operation of using a mocha pot to extract coffee is not complicated, as long as it is equipped with coffee beans, a bean grinder and a heated gas stove (or induction cooker).

First remove the base of the mocha pot, add water (hot water can shorten the cooking time), the amount of water is controlled below the pressure relief valve line, the front street here is injected with 130ml. Pour the coffee powder with an EK-43s#3-3.5thick scale into the powder trough, fill it until nine minutes full, wipe it smoothly with your fingers and place it on the base. 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 last pot of coffee is half full, turn off the heating source and move the pot to the table. Use the residual temperature and pressure in the pot to continue to extract the remaining coffee liquid.

Finally, the extracted coffee liquid is poured into the cup, which tastes rich and can be adjusted by adding water, milk and other excipients according to your own taste.

Advantages and disadvantages of mocha teapot

There is no doubt that the biggest advantage of the mocha pot is that it is very convenient to use, small in size, relatively easy to operate, and can extract fragrant coffee liquid in just a few steps. And the price is also more close to the people, it can be satisfied without expensive grinding equipment.

Due to the limitations of the equipment, the flavor of the coffee in the cup will also be sacrificed. The commercial Italian coffee machine in the coffee shop needs at least the pressure of 9bar and the powder-liquid ratio at 1:2 to extract the rich and delicate thick coffee liquid. While the maximum pressure of the mocha pot is only 2bar, and the ratio of powder to liquid is about 1:5, the overall concentration will be lower than that of espresso, and the taste will not be concentrated and delicate. In addition, the mocha pot can only observe the extraction through visual observation, can not accurately control the quantity of coffee, the flavor of coffee is not as rich as hand-brewed coffee.

As most of the mocha pots are made of metal, the temperature of the kettle body is extremely high when heated, so Qianjie urges you to be careful to avoid scalding. After use, the mocha pot needs to be cleaned, coffee grounds are easy to block the filter hole, and it is easy to accumulate for a long time, which can not be used normally.

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

Due to the different extraction forms of pressurized extraction and trickle-filtration coffee, the coffee beans used should vary according to their characteristics. Imagine that when using the same light-roasted coffee beans, the hand-brewed coffee will show the sweet and sour aroma of flowers and fruits, while the pressurized extracted coffee will show a strong sour taste. Therefore, Qianjie suggests using coffee beans roasted in the middle depth for extraction.

Qianjie sunflower warm Yang Italian style with coffee beans

The warm sun blend coffee is made of Ethiopian sun red cherry coffee beans (30%) and Honduran sherry bucket coffee beans (70%). The coffee liquid made from a mocha pot has a very strong dark chocolate flavor, with a strong aroma of caramel, and the aroma after swallowing is memorable. American coffee, which can be diluted with water, or latte with milk, both show rich aroma and taste.

Qianjie Brazilian Queen Manor Coffee beans

The coffee variety of Brazilian Queen's Manor is yellow bourbon, which is sweet and clean in nature. it uses the sun method to show the sweet and sour taste of coffee beans, good balance and tropical fruit aroma. Medium and deep roasting makes the coffee show the mellow flavor of nuts and chocolate, the coffee extracted by pressure is mellow and full, and the aroma of caramel is long-lasting.

Front street Columbia Whelan coffee beans

Colombian coffee, famous for its soft taste and rich nut chocolate, chooses Kaddura, a high-quality variety from Huilan, a well-known producing area. The unique microclimate makes the coffee rich in aroma. The washed Whelan coffee has chocolate, caramel and supple pleasant fruit acid, making the mocha pot coffee with a balanced and clean mellow taste.

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