How to make a latte with a mocha pot? Which brand of mocha pot is better? What is the appropriate proportion of powder and water in a mocha pot?
Because the mocha pot extracts coffee in the same way as an Italian coffee machine, it is pressurized, so it can produce a cup of black coffee with a concentration close to that of espresso. To this end, many people use it as a flat version of the Italian coffee machine, after making a higher concentration of coffee, and then repeat a variety of fancy coffee in accordance with the Italian approach. Such as American style, latte, mocha and so on.
Then recently Qianjie backstage received a lot of relevant advice, most of the friends said that although they used a mocha pot to reproduce the "latte" (that is, mocha pot coffee with milk), but it is simply indescribable to drink. Coffee has a taste, but the taste is very water, very little, even if you reduce the milk, but the taste is still as strong as ever. Although the mocha pot and the Italian coffee machine are both pressurized extraction, its pressure is far less than that of the Italian coffee machine. According to conventional practice, the concentration of coffee can only be close to that of other coffee rather than being completely equivalent to espresso. The ratio of milk to coffee itself is important, but as long as the concentration of coffee is not high enough, no matter how much we adjust the proportion of milk in coffee, the milk coffee will not perform very well.
To sum up, the object we want to adjust is obviously the concentration of the mocha pot coffee itself. If we want to raise the concentration of mocha pot coffee on the original basis, we need to reduce the amount of water used and increase the extraction efficiency.
Why increase the ratio of powder to water? The so-called coffee concentration refers to the percentage of dissolved coffee substance in coffee liquid. When the amount of coffee substance is constant, the less the amount of water, the higher the proportion of coffee substance, in other words, the higher the concentration of coffee; while the more water, the lower the proportion of coffee substance and the lower the concentration.
Therefore, if we want to increase the concentration of a cup of coffee, we need to minimize the hot water used in the extraction, so that the proportion of water in the coffee liquid can be reduced. On the other hand, if you want to reduce the concentration of a cup of coffee, you need to increase the use of hot water.
If we want coffee to have a fuller taste, we need to improve the extraction efficiency of other aspects.
Like other extraction methods, the mocha pot can increase the extraction efficiency in many ways: adjusting the grinding degree of coffee powder, increasing the use of coffee powder, turning low heat to prolong the extraction time, and so on.
With regard to the choice of coffee beans, if we want to make the milk coffee more in line with our taste, then the choice of coffee beans still need a snack. For example, what you want is a cup of mellow, fragrant, acid-free milk coffee. Then coffee beans had better choose medium-deep and deep-roasted Italian mixed beans, or Indonesian or Brazilian single-product beans with the same roast. And if the milk coffee you want is not so bitter, with some sour and fresh, you can choose the medium-to-shallow roasted coffee beans from Ethiopia, Panama and other producing areas, which will have a rich aroma of flowers and fruits; or if you want milk coffee with outstanding flavor and full of "personality", then coffee beans can choose some coffee beans treated by anaerobic treatment.
(insert a tip: when making mocha pot coffee, it is best not to use hot water less than 70 °C. for more information, you can learn about → "do you want cold water or hot water to make mocha pot coffee?"
How to make a latte from a mocha pot? The coffee beans used in front street this time are the "regular customer" in the article, Sumatra Gold Manning, which is deeply roasted with a stronger baking aroma and can extract more abundant "oils" (although the grease is of little use). The parameters are as follows: the amount of powder is 20g, the thickness of coffee powder is flour, the initial water temperature is 80 °C, the ratio of powder to water is 1:4 (add 80ml hot water with 20g powder).
When we hear the mocha pot begin to make a sound and prepare for the liquid, we immediately turn off the fire and use the remaining temperature of the stove to extract the coffee liquid from the mocha pot. This move can ensure that the whole process of the coffee is slow and stable, so the coffee can get an adequate extraction rate.
After the extraction, we pour the coffee liquid into the prepared cup, finally only need to add the right amount of milk, a cup of delicious milk coffee is finished! The amount of milk needs to be determined according to the roasting degree and treatment of coffee beans. Here on Qianjie, because the deep-baked gold mantenin is used and the hot latte is made, the hot milk added is 180ml (65 °C), that is, the proportion is 115. 5. (you don't have to pull flowers, the front street here is just to look good.)
As can be seen from the color, this "latte" made of mocha pot coffee is very close to the authentic espresso latte (a real latte made from Italian concentrate).
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