Mocha pot powder amount of water time practice parameters Mocha pot brewing coffee how to do with grease

The mocha pot should be the easiest way to make full-bodied coffee. For players who prefer espresso but not to the semi-automatic coffee machine, the mocha pot is a good choice. Although it claims to be the cooking utensils of every Italian aunt, it is easy to return to easy, and its basic knowledge still needs to be understood.

The first question asked by many people is, what kind of coffee beans should be used in the mocha pot? For domestic coffee players, beans are a very important factor, it is the coffee beans in that producing area, what varieties, what roasting, very particular. But in foreign countries, many channels to buy coffee beans (powder) are on the shelves of supermarkets. They pay more attention to the brands of coffee beans, the scope of application and flavor of beans. In Italy, there are many brands that sell coffee powder specifically for mocha pots. So back to the question of what coffee beans are used in mocha pots, because the development of coffee in China is different from that in Italy, except that some large shopping malls have imported coffee powder for sale, it is basically some domestic coffee brands.

Coffee beans suitable for mocha pots are generally roasted in medium depth. Qianjie recommends that you first try to use Italian coffee beans, such as Qianjie boutique blending, using Brazilian and Colombian coffee beans to make a clean and balanced nut chocolate flavor, suitable for Italian coffee machines and mocha pots. If you want to have a more special flavor, you can choose the warm sun blend, which is suitable for the combination of Yega Shirley and Shirley coffee beans, highlighting the flavor of caramel, vanilla chocolate and sherry.

The second question is how fine the coffee powder should be ground. The size of the powder diameter is about 0.3-0.55mm. You can survey it in two ways. The first is to buy a powder diameter ruler or Mocha special powder for reference. The second kind is through non-stop debugging, generally not many times, the test 3-5 times can basically find out, the powder is thick, the coffee liquid will gush quickly, and it may also be like the fountain, the powder is fine, and you hear the purr of boiling water. If the coffee liquid hasn't come up yet, it's fine. I suggest you turn off the fire as soon as possible. Remember to take safety measures when doing this kind of debugging.

The third question is, how to fill the powder? On this question, Qianjie decided to share the oil pipe. A "non-coffee direction" up owner named "Sono Meng" shared what the Italians around him did. "wrap the powder bowl with your right hand, and then fill it with powder. There is no need to squeeze it, leaving it fluffy and piled into a raised hill in the middle, which does not need to be paved, because the filter cover of the upper pot is also raised upward." Then press the upper pot vertically and tighten it, and be sure to remove the coffee powder from the thread. "

After a test in Qianjie, it was quite practical, the coffee oil was richer, and the pressed powder was strong and unpierced. Fourth question, when will the fire be turned off? When cooking a mocha pot, the firepower should be uniform, and medium heat is the best. When you hear the sound of "whoo", you can open the lid and observe, and turn off the fire when there is the first drop to spray. If you continue to use the fire or wait for the coffee to boil before turning off the fire, then there is a good chance that the coffee will smell scorched.