How does a mocha pot make fat as rich and lasting as espresso?

Most of the friends in the front street are loyal fans of espresso. They prefer coffee to the fresh taste of hand-made items, so they put the coffee maker on the shopping list early! However, the price of the semi-automatic coffee machine is too expensive, after some understanding, we chose the more cost-effective "flat coffee machine"-mocha pot!

The mocha pot is good anywhere, whether it's the approachable price or the delicious coffee it makes people feel good value for money! But the mocha pots purchased in the early days are all single-valve, and there is an obvious disadvantage: the coffee oil produced by it will be a little thin and dissipate more quickly. Fat is still more important for friends who pay attention to taste and make milk coffee. Coffee with grease will be more mellow than coffee without grease; moreover, grease can make milk curry flowers more exquisite and taste better! So, is there any way to make it rich in oil without changing the pot?

Why does the thin espresso machine in the mocha pot use more than 9 pressure to press the coffee out, which contains carbon dioxide released by hot water, which is mixed with insoluble substances that are also forced out? to form a rich Italian oil concentrate! However, even if the single valve mocha kettle is squeezed dry, it can not reach the air pressure of 9bar, let alone more than 9! Therefore, in the case of low pressure, the oil made by the single valve mocha pot is thinner and dissipates faster! But in fact, we only need to pay attention to a few details, we can extract rich oil!

(the picture shows the pressure gauge of the coffee machine) how to make the single valve mocha kettle extract rich oil? First, the choice of beans fresh deep-baked beans must be the best choice, deep baking makes the texture of beans more loose, hot water can more easily infiltrate into the inside, so that the carbon dioxide hidden in the beans can be discharged by hot water!

But it should be noted that the freshness here does not mean freshly baked beans, because there is too much carbon dioxide at this time, which will hinder the extraction of aromatic substances, and the final coffee will not taste so good! So, the fresh beans here refer to the beans that have been raised and are still in the taste period! Fresh beans contain the most carbon dioxide, combined with deep baking loose body, so that we can more easily get a lot of oil. Second, grinding degree in addition to the use of relatively fresh beans, we also need to pay attention to control the extraction pressure of the mocha pot, although it is not as high as the Italian coffee machine as high as 9Bar pressure, but it does not mean it does not! It's just smaller. There are two methods of pressure control, which need to be used together: one is the degree of grinding! The grinding degree of the mocha pot will be finer than that of hand-brewed coffee and thicker than that of Italian grinding!

(hand grinding on the left, mocha pot grinding on the right, Italian grinding on the right) when you use the rough grinding of hand coffee, the hot water will gush out directly because there is no resistance! If the Italian grinding is used, then it will be too fine, so that the coffee liquid can not come up (because the mocha pot does not have enough air pressure to break through the resistance of pressed powder), which is prone to the danger of explosion caused by adverse pressure relief! When you see that the coffee liquid can't come up for a long time, be sure to turn off the fire in time to ensure your own safety! Therefore, whether it is a hand mill or an electric mill, it would be more appropriate to adjust the grinding scale of the bean grinder a little thicker than Italian grinding when using mocha pots.

(mocha pot coffee made by hand grinding) when you have determined the beans and grind them, then it is time to fill the powder! This is another step in stress control! Third, filling powder generally we will choose the amount of powder according to the size specification of the mocha pot used, then Qianjie uses a mocha pot for three people, which needs about 19g coffee powder to be filled!

As you can see, the height of the powder bed is higher than the groove, so many friends will choose to press it with their hands, wait a minute! Let's straighten it out first, then beat it sideways and pat it left and right, so that the coffee powder in the lower layer is evenly distributed! This gap is smaller and can effectively reduce the channel effect!

Then you can choose to press according to your degree of grinding, and if you grind a little thicker, you can gently press down with your fingers when paving, increasing resistance and making grease better formed! If the grinding is a little finer, there is no need to press, because the resistance is enough, just prepare for the pot to boil! After pressing, pour 110ml hot water into the lower pot, then put the powder trough and the upper pot in order to start making coffee!

After the grease covers the silver surface at the bottom of the mocha pot, it can be removed from the source of fire.

The remaining temperature is enough to extract all the remaining liquid.

Then, you get a cup of mocha pot coffee with thick fat ~ if your mocha pot is double-valve, then the oil will be more abundant, don't wait, just make any coffee and start enjoying it.

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Front Street Cafe

No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province