Is the espresso brewed from the mocha pot? The difference between coffee maker and mocha pot for making coffee

Recently, many friends in Qianjie are going to talk about mocha pots. In fact, Qianjie's article a few months ago has already explained what should be said, including the most basic cooking operation and details. Interested friends can review it (the first link, the second supplementary link).

This time Qianjie needs to add knowledge about the mocha pot. The question is, "is the coffee brewed from the mocha pot espresso espresso or not?" "

Because many of the friends in front of the street went in the direction of espresso, after learning about the semi-automatic coffee machine, combined with their own budget conditions, suddenly turned to the mocha pot. From a historical point of view, these two things do have a little bit of origin. Here is a brief history of popular science. The first generation of espresso machine "Ideale" was born in 1905 and its appearance is very different from that of today's espresso machine. The extraction pressure of Ideale is much lower than that of modern machine 9bar, only 1.5bar. Its Espresso is extracted in 45 seconds, and its Body and taste are inferior to those of modern Italian coffee machines (black coffee, which is basically fat-free).

The mocha pot was invented by Bialetti in 1933. In terms of working principle, the mocha pot is also added to produce pressure to quickly extract the coffee substance, the pressure is about 1-2bar. This is very similar to the coffee machine at that time, it is simply a miniaturized espresso machine. The definition of "espresso" first appeared in the Italian dictionary (Alfredo Panzini) around 1920 as "espresso made by a pressurized machine or filter." The principle of making coffee with a mocha pot is also very consistent with the definition of espress at that time.

Back to reality, what we now call espresso is different from the definition of espresso at that time. The reason is that in 1961, Faema released the new coffee machine E61, which has a cross-era significance, which can pull the pressure to 9bar when extracting coffee, throwing the previous coffee machine a few blocks at a time. The coffee extracted is more fragrant and the oil is more rich and delicate. From then on, people's definition of espresso gradually changed, and the difference between coffee made by coffee mechanism and coffee made by mocha pot became more and more obvious. From the mainstream brewing parameters, the ratio of powder to liquid of Italian coffee machine is 1:2 and the pressure is 9bar. The powder-liquid ratio of the mocha kettle is 1:5 and the pressure is 2bar. Espresso made by Italian coffee machine is more full-bodied, and the oil is richer, more delicate and longer-lasting.

As a result, the mocha pot cannot be a transitional or replacement version of an Italian coffee maker. From today's view of espresso, coffee brewed from a mocha pot cannot be regarded as espresso as we know it. The coffee brewed from the mocha pot is a distinctive espresso.