Is it better to use lightly baked beans or deeply baked beans for mocha pot coffee? How to use and make a mocha pot! What should I do if the Mocha pot has a splash problem?

When we drink too much coffee of a certain flavor, we always want to try a different flavor. For example, some friends who play with mocha pots, although they usually buy deep-roasted coffee beans with burnt aroma to make mocha pot coffee, they occasionally want to switch to lightly roasted beans to experience the floral fragrance of lightly roasted coffee. However, because there are often posts on the Internet about using lightly baked beans to extract mocha pot coffee, many friends have little confidence in making mocha pot coffee using lightly baked beans. Thanks to this, Qianjie often receives such inquiries: "Is lightly baked beans unsuitable for making mocha pot coffee? "

Obviously not! Light roasted beans are also suitable for making mocha pot coffee, but it is more difficult to extract a good cup of mocha pot coffee from light roasted beans than deep roasted beans, which is related to a variety of factors. So today, Qianjie will come to list and analyze the frequent rollover incidents and reasons of using lightly baked beans to extract mocha pot coffee, and then share how we can use lightly baked beans to make a good cup of mocha pot coffee!

1. The problem with taste One of the most common rollover incidents when making mocha pot coffee with lightly roasted beans is the taste! Under normal circumstances, the coffee we make with lightly baked beans should be sweet and sour, with a fresh and prominent flavor. However, many friends make mocha pot coffee using lightly baked beans can only be described as "sour and exciting." They can hardly taste any flavor, and the overall situation is very difficult to swallow. There are two main reasons for this situation. The first is: insufficient extraction.

Because of insufficient extraction, the sweet and bitter substances in the coffee are not dissolved. Without the balance of sweetness and bitterness, the sourness of coffee is the only one that dominates, making it sharp and stimulating. The flavor cannot be fully displayed because it is not extracted enough. Not only that, usually when this taste appears, the outflow process of mocha pot coffee will be accompanied by phenomena such as sputtering and double ponytails.

But a situation like this is easy to solve. We only need to improve the efficiency of extraction and increase the amount of coffee powder used by adjusting the grinding degree of coffee powder, increasing the amount of coffee powder used, or adjusting the firepower when exiting the liquid to extend the extraction time. Then the taste of the coffee will be balanced and have outstanding flavor performance! The reason why many friends can't use lightly roasted beans to extract delicious mocha coffee is mainly because they apply the extraction parameters of deeply roasted beans to the extraction of lightly roasted beans, such as the same powder amount and the same grinding degree.

However, in fact, the extraction parameters of deep-baked beans and lightly baked beans are not universal. The reason is very simple. Because deep-baked beans have a larger expansion coefficient and low density, their flavor substances can be dissolved more easily. On the other hand, lightly baked beans are just the opposite. Because the baking is not so deep and the expansion coefficient is not so large, their density will be relatively higher (there are also cases where the beans themselves are very dense). Then high density will make the dissolution of flavor substances require a higher extraction rate. If we do not adjust the extraction parameters, the powder cake will not have enough resistance. During the extraction process, this will make the liquid faster and the extraction time will become shorter, and the coffee will be under-extracted.

Therefore, when using lightly roasted beans to make mocha pot coffee, we can adjust the grinding degree and increase the powder amount. For example, the parameter used by Qianjie when using deep-roasted coffee beans for extraction is 20g powder, Galileo Q18 1.0 scale, flour-like grinding. When we use lightly roasted beans, we can use 21g of powder or a finer grind to make coffee. In addition to extraction problems, the taste of coffee is too sour and also related to the degree of roasting (very sour but not to the point of sharp acidity). When the beans are lightly baked, the more complete the sour substances in the beans remain, resulting in higher acidity. If you don't want your coffee to have too high acidity, choose some moderately roasted beans. For example, beans roasted in medium and light, beans roasted by SOE, Qianjie Essei Huakui (SOE roasted), Qianjie Rose Summer Mix and strawberry sugar in Qianjie bean list are among these types of coffee beans. The degree of baking will not be too shallow, and the extracted coffee is sweet and sour, with a rich aroma of flowers and fruits.

Second, the problem of oil quantity is followed by the problem of oil! Many friends often report that the coffee liquor of lightly roasted beans cannot extract rich oil, and there is always only a thin layer or even none.

Regarding this, it is actually not a rollover but a normal phenomenon! Because the amount of oil in coffee mainly depends on the roasting degree and freshness of the beans, if extracted properly, the fresher the beans and the deeper the roasting, the richer the extracted oil will be, and vice versa. If we want to extract rich oil, then as recommended by Front Street, we can choose coffee beans that are roasted slightly deeper. But what we need to know is that grease is just foam filled with carbon dioxide. Its richness or not has little to do with the quality and taste of coffee. Moreover, the oil extracted by the mocha pot cannot be regarded as the kind of oil we know about espresso. Because the pressure is not as high as that of a coffee machine, even if this layer of foam is rich when extracted, it will not be long before it breaks and dissipates, and we hardly use mocha pot coffee to pull flowers, so this layer of "oil" does not have much value. Therefore, Qianjie recommends that everyone focus on the taste of coffee.

3. The milk coffee produced has no taste. The last problem is the milk coffee! The reason why many friends buy a mocha pot is because it can be used as a substitute for a coffee machine to extract a higher-concentration coffee, and then add milk to make a cup of mellow and delicious milk coffee. But when the coffee beans were changed from deep-roasted to light-roasted, the milk coffee made in the same ratio was not so fragrant and strong. It tastes more like milk, but the flavor and taste of coffee are not well displayed.

The reason why this occurs is also because of the degree of roasting. Since the degree of roasting of coffee beans is not so deep, they do not undergo too much caramelization and Mener reaction during the roasting process, and there will be too many strong flavors such as caramel and chocolate that can compete with milk. Instead, it can show more floral and fruity charm. So if we want to use mocha pot coffee extracted from lightly roasted beans to make a cup of milk coffee with a balanced taste and strong taste, then the best way is to reduce the amount of milk and increase the ratio of coffee to milk.

In "Three! In the tweet "Tips for Making a Delicious Mocha Pot", Qian Jie shared with you how to extract a rich Mocha pot base that can be used to make milk coffee. Then in the article, Qianjie used a ratio of 1: 3.5 to make milk coffee, that is, 50ml of mocha pot coffee liquor was mixed with about 180ml of milk. Wenzhong Qianjie uses mocha coffee made from deep-roasted coffee beans. If we use lightly roasted beans, the ratio of coffee to milk needs to be increased to about 1:3. For example, Qianjie Rose Summer Spice·Strawberry Candy in the former street bean list, the milk coffee made by using the mocha pot coffee extracted from it and mixing it with milk (150) with three times the amount of coffee liquor (50ml) is very excellent. It not only has obvious flavors such as strawberries and berries, but also its taste is very consistent with the taste of milk. There is no sense of discord. The taste is also silky and mellow, which is very good ~

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