Using mocha pot to make espresso process methods, steps and skills of mocha pot brewing coffee

Many friends are equipped with a mocha pot with convenient operation at home, hoping to pick up a cup of full-bodied coffee at leisure, so they come to ask Qianjie about all kinds of problems in the operation. Qianjie will talk about the origin of the mocha pot and the operation process of the extraction.

The origin of the mocha pot

The Italians invented the world's first pressurized espresso machine, which was constantly improved and promoted, and espresso soon became popular on the streets of Italy. Because of the large shape and complicated operation of the Italian coffee machine at that time, if you want to drink a cup of mellow coffee, you have to go to the cafe. In 1933, Alfonso Bialetti Alfonso Biloti, who works in the metal industry, invented a small machine that could make spaghetti coffee, and the mocha pot was born and named Moka Express.

"having an espresso at home is like having an espresso in a cafe," Biloti promoted at the mocha pot fair, and espresso is no longer a luxury that can only be enjoyed in a cafe. The small Biloti mocha pot has become a daily coffee brewing appliance in countless Italian families because of its friendly price and convenient operation, and it was soon brought to all parts of the world by living Italians.

Extraction principle of mocha kettle

The simple mocha pot is mainly composed of three parts: a kettle for water, a trough for coffee powder and an espresso liquid for extraction. When we heat the mocha pot, the water in the lower pot is first heated and converted into steam, creating a certain pressure that pushes the steam from the bottom up. When the hot water reacts with the coffee powder, the increasing pressure pushes the extracted coffee liquid to the pot, and we get the strong coffee liquid we need.

The difference between mocha pot coffee and espresso

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 that the mocha pot is also a very good choice.

Use a mocha pot to extract coffee

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). Coffee beans in front of the street use sunflowers in front of the street to mix coffee beans, made at 7:3 from Shirley of Honduras and red cherries of Yega Shirley in the sun.

First, remove the base of the mocha pot and add water to the kettle (hot water can shorten the cooking time and avoid the coffee powder being heated too quickly and the flavor is easy to burn). The amount of water is controlled below the pressure relief valve line, and 130ml is injected here in the front street.

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. 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 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 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. It should be noted that the mocha pot uses metal parts, try not to touch the kettle body when heating at high temperature, so as to avoid scalding.

Finally, the extracted coffee liquid is poured into the cup and can be tasted 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.

Due to the different extraction forms of pressurized extraction and trickle-filtration coffee, the coffee beans used should vary according to their characteristics. When using the same light-roasted single coffee beans, hand-brewing will show the sweet and sour aroma of flowers and fruits, while pressurized coffee is not necessarily so fragrant, but easy to have irritating and strong sour taste. Therefore, Qianjie recommends the use of medium-to-deep roasted coffee beans for extraction, which can make the mocha pot coffee flavor more stable.

No matter which way you extract, freshly roasted coffee beans are crucial. Coffee beans will have an exhaust period of 4-7 days after roasting, and then enter the best appreciation period with stable flavor, and the aroma of coffee gradually fades away with the passage of time. If you choose coffee beans that have been roasted for more than two months, the aroma may have dissipated, making it difficult to restore the flavor. Qianjie wants every guest to drink coffee beans with the best flavor, so they will confirm that they refer to freshly roasted coffee beans within 5 days of delivery.

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