What is the reason why the mocha pot has little liquid and no grease? Tips for extracting rich oil from mocha pot coffee! How to avoid double ponytails?

Because the mocha pot uses the same extraction method as the coffee machine, it is also a pressurized extraction, so it can make espresso which is closer to espresso. Because of this, with the spread of coffee culture, more and more friends get the mocha pot. Not only because the coffee is strong enough, but also because it is small and convenient, and the price is very popular.

Although it is not difficult to operate, if it is a novice who does not have any extraction experience, it will inevitably encounter some problems. So today, Qianjie will take an inventory of the three most common problems encountered in the use of mocha pots! Including the corresponding solution!

Coffee is spurted directly.

Under normal operation, the exudation rate of mocha pot coffee liquid is soft and uniform, and does not have impact force. But if the coffee liquid you see rushes out in a powerful form, it can form a column of water. Then there must be some misunderstanding in the operation or parameters.

And this situation is divided into two kinds, one is the coffee liquid spurted directly from the beginning, and the other is that the coffee liquid extraction suddenly changes from slow to fast, and the water column can even form a "double ponytail" shape!

The first situation is that the resistance of pressed powder is not enough from the very beginning! This causes the coffee liquid to be ejected directly under the powerful steam propulsion. In cases like this, we need to increase the resistance of pressed powder by increasing the amount of powder, fine grinding, or filling and pressing the coffee powder.

Then another situation is because the firepower continues to be abundant in the process of extraction! When the coffee liquid breaks through from pressed powder, pressed powder's resistance to hot water decreases gradually. With the advance of the extraction, we need to remove the ignition source of the mocha pot, otherwise pressed powder will no longer be able to hinder the infiltration rate of hot water because of insufficient resistance, and the coffee will rush out at once, forming a water column, which is easy to burn people when it is too turbulent, so we need to pay attention to it.

Second, the coffee liquid can't come out.

In contrast to the previous situation, the mocha pot will not be able to produce liquid after boiling for a long time. One thing to note here: if the mocha kettle can not produce liquid for a long time, and the water level does not pass the pressure relief valve during water injection, then we had better stop the extraction. Because it is easy to give rise to the risk of blowing up the mocha pot.

As a result, there are many situations in which the mocha kettle can not produce liquid, such as too fine grinding, too much powder, too tight packing, and so on. These operations will greatly increase the resistance of pressed powder, and there are few gaps in the flow of water, so it has been boiled for a long time, and the coffee liquid cannot come out.

Even if it pops up, the coffee liquid is likely to show a bitter over-extraction state, because the extraction time is too long, so we'd better adjust it in time after it happens.

Third, the extracted coffee liquid has no oil

Because the mocha pot is also a pressurized extraction, it can also produce coffee oil similar to that of an Italian coffee machine. It is not so much grease, but bubbles filled with carbon dioxide. Because the pressure of the mocha pot is not as great as that of the coffee machine, the oil extracted by the mocha pot will not be as dense and lasting as the coffee machine and will soon dissipate. But not without it!

If you extract the mocha pot and hardly see any bubbles, then the "prisoner" is likely to be one of the following three: the grinding is too thick, the roasting time of the coffee beans is too long, and the pre-grinding powder is used for extraction (both of the latter two are due to lack of carbon dioxide. Unable to fill bubbles)! Of course, the core problem must be the lack of stress. So when we see that there are no bubbles in the coffee liquid extracted from the mocha kettle, it is best to adjust the grinding first, or increase the amount of powder, and judge whether it is the freshness of beans / coffee powder by observing the exudation rate of coffee liquid.

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