Advantages and disadvantages of Billerty double valve mocha pot for making coffee requirements for grinding fineness of coffee powder put in mocha pot

I believe that for mocha kettle players, double valve, single valve these two words will not be strange. However, for beginners, it is necessary to learn to use a mocha pot to make good coffee.

Which is better, a single valve or a double valve?

Nowadays, there are countless options for buying a mocha pot on the shopping platform, but if you pay close attention, it can be divided into a single-valve mocha pot and a double-valve mocha pot.

From the structural point of view, the outlet hole of the single valve mocha pot is hollow, the pressure of heating extraction is 1Bar, the coffee liquid released is generally thick black, and the grease layer is thin. After upgrading, the double-valve mocha kettle is equipped with a pressure valve at the original outlet hole, and the pressure can reach 2-3Bar during extraction. the increase of pressure makes the coffee texture thicker and the grease more abundant and delicate. If it is closer to the full-bodied taste of espresso, Qianjie suggests a double-valve mocha pot.

Advantages and disadvantages of mocha pot brewing coffee

The biggest advantage of the mocha pot is that it is easy to carry and easy to operate, it is not as tedious as Italian coffee, and of course the price is very friendly to the people. But the mocha pot also has obvious disadvantages. Compared with the Italian coffee machine, the extraction temperature of the water is generally 90-94 degrees. The mocha pot will make the hot water reach the boiling point of 100 degrees. If the temperature is too high, the bitter macromolecular substances will be extracted, and the coffee taste is easy to be bitter and hard to swallow.

It should be noted here that although the coffee liquid extracted from the mocha pot has a strong taste, it is still different from our common espresso. Now we refer to Italian espresso (espresso) is extracted by more than 9 atmospheric pressure, the coffee liquid is rich and silk, high quality and delicate rich. The maximum pressure of the mocha pot is only 2 atmospheres, which is far less than that used in the commercial Italian coffee machine. The coffee liquid is relatively thin, and the flavor and taste are not as rich and mellow as the espresso. But if we drink a cup of strong coffee more quickly at home, Qianjie thinks the mocha pot is also a very good choice.

Can I use a mocha pot for fine coffee powder?

As mentioned above in the front street, the mocha kettle is a pressurized extraction, so the grinding degree is generally much finer than the hand punch and a little thicker than the espresso powder. If the coffee powder is ground too coarsely, the contact between the water and the coffee powder is uneven, resulting in inadequate extraction and bad taste, it may also be because the resistance is too low and the liquid gushes out, which is prone to the risk of splash scald. If the grinding is too fine, it increases the resistance to the upward flow of the liquid, and the coffee liquid cannot be released. As the pressure of the lower pot is too high, it will burst if it is unable to relieve the pressure in time.

The recommended thickness of Qianjie is EK-43s#3-3.5scale. If it is difficult for us to judge whether the grinding degree is consistent, we can observe the gap size of the mocha kettle powder trough to ensure that the coffee particles will not pass through the gap, or we can refer to the thickness used here in front of the street.

What kind of coffee beans are suitable for mocha pots?

Because of the high water / powder ratio and relatively short brewing time of the mocha pot, it is more suitable for medium and deep roasted coffee than shallow roasted beans. Because the mocha pot belongs to pressurized extraction, if shallow roasted coffee is used, the texture of shallow roasted beans is harder, and finer grinding is usually needed to improve the extraction rate. however, fine grinding is easy to make coffee sour and irritating under high temperature and high pressure. and it's more difficult to extract the aroma of the 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.

A detailed tutorial on the operation of the mocha kettle

Before making coffee, we need to be equipped with fresh coffee beans, water, a bean grinder, a heated gas stove (or induction cooker), and our protagonist, the mocha pot. The front street of coffee beans uses the home-baked "sunflower warm sun mix coffee beans" baked in the front street, which is made of Honduran Shirley and sun-baked red cherries at 7:3.

First, remove the base of the mocha pot and add pure warm water to the pot, which can shorten the cooking time and avoid the coffee powder being heated too quickly and the flavor is easy to be bitter. The amount of water is controlled under the pressure relief valve line 0.5cm or so. The safety valve is to prevent the coffee pot from exploding due to the blockage of the extraction channel caused by the coffee powder grinding. If the safety valve is blocked by water and the extraction passage is blocked, the consequences of the explosion of the high-temperature coffee pot are unimaginable.

To extract full-bodied black coffee, the grinding degree is more fine than the average hand-made coffee. The front street store uses an EK-43s bean grinder with an EK-43s#3-3.5scale. The control of the amount of powder depends on the size of the mocha pot. In the front street, a classic Biloti pot for three people is used here, with a powder quantity of 18g. Pour the ground coffee powder into the powder trough, fill it with nine minutes, smooth it 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.

Then tighten the upper pot and the lower pot, dry the kettle with a towel and heat it 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.

Just 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.

Pour the extracted coffee liquid into the cup and taste it directly. The palate has strong aromas of whisky, vanilla, cream, sweet and sour berries, with aromas of roasted nuts. Mixed with a certain proportion of hot water shows fresh fruit sweet and sour, with milk is a sweet chocolate.

Finally, with regard to the storage and maintenance of utensils, the mocha pot in Qianjie will be cleaned in time every time it is used 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.

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