Does the mocha pot add cold water or hot water? Why did the coffee splash in the Mocha pot? Why is mocha pot coffee bitter?

Small, simple and affordable, with these three advantages, the mocha pot has become a necessary coffee utensil for many friends at home. In recent days, there are many friends in the backstage private message in front of the street a mocha pot has attracted a lot of attention, yes! Is to make mocha pot coffee, should use hot water, or cold water!

As we all know, in the common coffee extraction methods such as hand flushing, French kettle and Italian style, the temperature of water determines the dissolution rate of flavor substances. The higher the temperature of the water used in the extraction, the faster the flavor substances dissolve, and vice versa. The same applies to mocha pots, except that the water temperature does not affect the dissolution rate of flavor substances, but the heating time! The mocha kettle works by heating the water source of the kettle and evaporating it to form water vapor, which then squeezes the inner space and pushes up the hot water at the bottom to extract coffee powder.

Therefore, the water temperature used here mainly determines the length of heating time. The higher the temperature of the water we use, the shorter the heating time and the earlier the outlet node of the mocha kettle, while the lower the water temperature we use, the longer the heating time. But did you know that in addition to the heating time, the use of different water temperatures will also affect the taste of mocha pot coffee. Then Qianjie will pass a group of experiments so that we can see the difference between the two more intuitively.

The mocha pot experiment is very simple. Qianjie will use cold water and hot water to make a mocha pot coffee. The extraction parameters of the two coffees are all the same except the water temperature. In this way, we can observe the difference between the extraction time and the extracted coffee. The coffee beans used this time are sunflowers from Qianjie, which are very suitable for this experiment because of their deep baking and outstanding flavor. the extraction parameters are as follows: amount of powder: 19g powder ratio: 1:8 grinding degree: 1 grid of Galileo Q18, water temperature for flour grinding: 20 °C for cold water group and 100 °C for hot water group, the two operations are the same, first pour the specified amount of water into the trough of the mocha pot.

Then fill the coffee powder into the powder bowl and put it into the sink.

After tightening the pot, you can put it on the stove and heat it.

The coffee in the mocha pot with cold water starts to drain in 5 minutes and 31 seconds, while the mocha pot in hot water starts to drain in 2 minutes and 44 seconds. Then we wait for the amount of liquid to reach the bottom of the kettle, and then the source of fire can be removed. (use cold water mocha pot coffee effluent ↓)

(↓ coffee effluent from a hot mocha pot)

From the above two pictures, we can find that the coffee in the mocha pot with cold water is sputtered directly in the effluent stage, which is not a good thing. Because it probably means that the extraction of this mocha pot of coffee has a channel effect. Then we will pour out the two and taste them separately.

Sure enough, Qianjie can feel a touch of bitterness in the end of the mocha pot coffee that uses cold water. On the other hand, the mocha pot coffee with hot water performed very well, with the sweet and sour berries, the aroma of whisky and the flavor of butter cookies, almost without any negative performance. After measurement, the extraction rate of the mocha pot coffee with cold water is about 2% higher than that with hot water. Then diluted by adding water, the taste of the two cups of coffee can be displayed, and Qianjie feels the difference between the two more directly!

So, the question is, just change the water temperature, why there is such a big gap? In fact, the reason is very simple, because cold water needs to be heated for a long time, and the heating process will affect the coffee powder. The gap between the powder and the powder is enlarged to create a channel, then the hot water in the subsequent extraction will be concentrated and released from the channel because of inertia, and then the extraction is uneven. To sum up, we can know that hot water extraction of mocha pot coffee can not only shorten the heating time, but also reduce the channel produced by heating coffee powder, and the extracted coffee is not easy to show negative performance. But Qianjie does not mean that mocha pot coffee cannot be made with cold water. After all, hot water is not available all the time. It's just that when we use cold water, it's best to fine the coffee powder to increase resistance and reduce the negative effects of long-term heating.

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