Can a mocha pot make lattes? How to mix the ratio of milk and coffee in a mocha pot? How to make Australian white coffee in a mocha pot? How to make mocha pot milk coffee the strongest?

"It can be used as an espresso machine," which is a reason why many friends make up their minds to buy a mocha pot. Because the mocha pot, like the espresso machine, uses pressurized extraction, it can produce coffee with a higher concentration than normal pressure extraction. The reason why many friends need this high-concentration coffee is to add milk to make a cup of mellow and rich "latte"(milk coffee).

But! Yes! Here's the problem: Many friends find that the "latte" they make by mixing mocha pot coffee with milk is quite different from what they expected. Not only is it not as strong as the latte you drink in coffee shops, but it also tastes very watery. It tastes like coffee-flavored milk mixed with a lot of water.

Qianjie has certainly imagined such a result for two reasons. First of all, we need to know that although it is also a pressurized extraction, the pressure used by a mocha pot for extraction is far less than that of an espresso machine, so it has no way to make the same high-intensity coffee as espresso, just that compared to other coffees, it will be closer;

Secondly, the parameters were not used correctly! Many friends use the parameters recommended by the official or other bloggers when making mocha pot coffee. These parameters are correct, but they are only suitable for making a cup of black coffee because the concentration is not high enough. If you want to use mocha pot coffee as a base and add milk to make milk coffee, then as Qianjie has always mentioned, we need to modify the parameters and increase the concentration of the coffee, so that the taste of the coffee will not be overshadowed by the milk. At the same time, the taste will not become thin due to the presence of a large amount of water.

The specific method is very simple! So next, Qianjie will share how to use a mocha pot to make a cup of mellow and strong "latte"(milk coffee).

Super simple! Use a mocha pot to make mellow and rich milk coffee! Coffee beans determine the taste and tonality of the coffee itself, so the first step is to select a coffee bean based on our preferences to make mocha pot coffee. Very simple, if you are a friend who likes mellow, fragrant, and acid-free dairy coffee, then the choice of coffee beans can be the more traditional medium, deep-baked Italian coffee beans/blended beans. For example, the former street classic blend in the former street bean list. The espresso made with it will have rich fat, mellow taste, and non-acid flavors such as chocolate, nuts, cream, and cookies;

If you are a friend who likes milk coffee with a more prominent flavor, a less thick taste, and a relatively fresh flavor, you can choose moderately roasted coffee beans with a slightly lighter roasting degree. For example, the Front Street Italian Spresso in the Front Street Bean List, the espresso made with it will have the aromas of strawberries, white flowers, and berries. It has a balanced taste and a smooth and round taste.

After we have selected the coffee beans, we can start our extraction next. Since what we need to make is an espresso coffee that can be made into a delicious milk coffee, we need to increase the concentration as much as possible. The best way to increase the concentration is to control the amount of water used during extraction. Under the premise of keeping the extraction rate unchanged, the less water we use when extracting, the higher the concentration of the extracted coffee will be. However, reducing the amount of water used during extraction will reduce the extraction efficiency of the coffee, which will reduce the extraction rate. And if we want to maintain the extraction rate while reducing the amount of water to make high-concentration coffee, then "fine grinding" will be a good choice.

By fine grinding, we can increase the resistance of the powder cake and extend the extraction time. At the same time, we can increase the water-contacting surface area of the coffee powder, so that hot water can more easily dissolve the flavor substances in the coffee, thereby reducing the amount of water. The extraction rate will not drop too much, and the concentration of coffee will be greatly improved. Simply put, it is to reduce the amount of water, fine grind, and extend the extraction time, so that you can get a high-concentration mocha pot coffee that can make fragrant milk coffee! Okay, without saying much, let's go from Qianjie to actually demonstrate the specific parameters and production steps! The coffee beans selected by Qianjie this time are the classic blend of Qianjie mentioned by Qianjie. The parameters are as follows: Degree of grinding: Flour-like grinding for Italian style. If it is a friend who asked a merchant to grind it on behalf of him, it should receive this kind of grinding degree (at least Qianjie uses this grinding, as shown in the picture above). Amount of powder used: 20g. If friends 'mocha pot is small, you can adjust it appropriately. The ratio of powder to water: 1:4, the amount of water used for 20g of powder is 80ml. Initial water temperature: 100°C. The initial water temperature refers to the water temperature at which you pour into the mocha pot. It can also be less than 100°C. It is best to use hot water as much as possible ~

When everything is ready, we can make the mocha pot coffee in order: ①. Pour hot water into the lower pot;②. Fill the coffee powder into the powder bowl, and simply press the powder bowl into the lower pot;③. Assemble the mocha pot and place it on the heating source;④. Turn on a high fire until the liquid comes out; after the liquid comes out, turn down the heat or turn off, and use the residual temperature to complete the extraction.

At this point, we have made a high-concentration mocha pot coffee, a total of 45ml. So the last thing you need to do is to mix it with the right amount of milk to make milk coffee.

Since the concentration of mocha pot coffee is not as high as that of espresso, we cannot copy the ratio in espresso to make it. We need to reduce the amount of milk to avoid the taste of coffee being concealed by milk. Take Qianjie as an example. The classic blend used here on Qianjie is because it is a medium to deep roast coffee bean. The coffee made has enough charred aroma to compete with the taste of milk, so it can be used in a ratio of 1:4. Make, that is, 45ml of mocha pot coffee can be added to 180ml of milk. (The picture below shows the "latte" made with mocha pot coffee)

If you use mocha pot coffee to make a "hot latte", you can first stir the milk to 65°C to activate the sweetness of lactose and then blend it with the coffee, so that the milk coffee will be sweeter; If you want to make an "iced latte" and want to add ice cubes, you can reduce the amount of milk and replace it with ice cubes, so that the coffee will not become watery due to the melting of the ice cubes. If you use a relatively less intense and fresh type like Front Street Italian Spice and Strawberry Candy Espresso, then the proportion can be enlarged and made with a ratio of 1: 3.5, so that you can place the milk. The taste overrides the taste of coffee.

This is roughly the way to do it, it's as simple as that. The same idea can actually be used in other extraction methods, such as hanging ears, pressing pots, etc. They can also use the same routine to extract a high-concentration coffee (but not as strong as a mocha pot or coffee maker), and then add milk to make a mellow and strong milk coffee ~ Everyone try it yourself. Let's go.

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