What kind of coffee beans is suitable for cooking in mocha pots? how to use mocha pots? coffee grind thickness

Some friends who play with mocha pots like to ask Qianjie, "can this coffee bean be used as mocha pot coffee?" "does that coffee bean taste good in a mocha pot?" Then all the coffee beans with sour flavor description (fruit) are selected to ask. In this regard, Qianjie will come to boil all these coffee beans to see how the mocha pot performs.

There are so many sour coffee beans that it is not realistic to cook them all over again, so Qianjie chooses several coffee beans with different acidity as representatives to cook them. They are Esseye and Sheffield Ding coffee beans, Costa Rica's Mozart coffee beans and Papua New Guinea's Paradise Bird coffee beans.

One of the main factors affecting the acidity of coffee beans is the degree of roasting. In order to make it easier for everyone to understand, Qianjie is distinguished by light, medium and moderate (in fact, it is not that simple). Among the three, the baking degree of Yega Xuefei is the shallowest, showing fresh and bright sour flavors such as citrus, flower and green tea, followed by Mozart coffee beans, showing sweet fruit flavors such as berries, grapes and fermentations. the deepest of the three is Paradise Bird Coffee beans, showing the sour taste of caramel, cocoa, apricot, Hawthorn and other micro-fruits. The steps and parameters of making mocha pot coffee are described in detail in the previous article. Here we briefly talk about the parameters. The amount of powder and water of the mocha pot depends on the size of the pot. The front street uses a Biloti classic pot for 3 people, with 150ml in water and 18g powder. The coffee is ground in the shape of fine powder (slightly thicker than that of an Italian coffee machine) and can be used as a reference with the 0.5th scale of EK43s.

The way of filling powder in front of the street is recommended to use direct filling powder, no need to press powder. Fill the powder trough (pay attention to the gaps around), then pile up a hill, in a fluffy state, then press the pot vertically and tighten it, so that the extracted pressed powder is strong and will not disperse.

The finished mocha pot coffee in front of the street will be divided into two portions, one of which will be tasted with the original liquid, and the other will be made into iced American coffee with ice water, because according to Qianjie, many friends like to use the coffee brewed from the mocha pot as "espresso". After adding water, it becomes American coffee to drink. First take a look at the brewing of the three groups of coffee. Although the coffee beans are roasted shallowly, the mocha pot can still press the oil with proper parameters, but this layer of oil is relatively thin and dissipates in about 30 seconds.

Mozart coffee beans boil a little more fat than Yega Xuefei, but it is also "half a dozen".

The oil from Paradise Bird Coffee beans is visible to the naked eye.

The next step is to taste the three coffee beans boiled in a mocha pot. Yejia Xuefei original solution: sour taste is more sharp and exciting, some astringent, difficult to swallow. Iced American coffee: simple acid all the way to the end, like a cup of sour water.

Mozart raw liquid: fermented feeling, the same sour taste is more exciting, difficult to swallow. Iced American coffee: after dilution, the taste is much softer, you can taste lively berry acid, with some fermented wine aroma. It tastes like the bitterness of chocolate. Bird of Paradise solution: the only solution that can drink the whole cup, if it is a relatively thick sense of fruit acid, the middle and back part is the bitterness of chocolate caramel. It's like a low-concentration version of espresso. Iced American coffee: very bright acidity, with some caramel flavor, the whole cup of coffee without the slightest bitterness, more obvious in acidity than Mozart's cup.

The following Qianjie summarizes several conclusions, which you can refer to. 1. Coffee beans that look sour like "lemon" and "citrus" in flavor description are not suitable for making mocha pot coffee. 2. Choose some coffee beans with sweet fruit description (medium and shallow roasting) to make mocha pots will behave differently. Mocha pot boils sour coffee beans, it is suitable to add some water or ice to dilute, so the flavor performance will be better. 3. You can choose some coffee bean cooking mocha pots with strong flavor, such as Mozart coffee beans selected in front of the street. The mocha pot coffee made in this way has a strong flavor and is easy to import.