What is the reason why the coffee brewed in the mocha pot is bitter and sprayed with double ponytails? Should I use light or medium to deep roast coffee beans to make mocha pot coffee?

"Jiao! Jiao! Jiao! Jiao! Suffering! Suffering! Suffering! Suffering! "Friends often report that the coffee they make with a mocha pot tastes either burnt or bitter, and they cannot achieve the kind of mellow, rich, balanced and soft taste. So today, Qianjie plans to share the reasons for the bitter taste, and what parameters we should use to make a fragrant and delicious mocha pot coffee ~

Why is the coffee made in a mocha pot always burnt? No matter what method is used, the most likely reason for the bitter taste of coffee is "too much extraction." The reason is also very simple. Just as Qianjie usually shares, the dissolution rate of bitter substances in coffee is relatively slow among all flavors. So if the coffee has obvious bitterness, it means that you have extracted it for too long or in too many quantities, which leads to a large number of bitter substances being dissolved and making the taste of the coffee become bitter.

There are also different forms of too much extraction. One is that the whole coffee powder is extracted too much, and the other is that the local coffee powder is extracted too much. Because our taste buds are sensitive to bitterness, we can clearly perceive even if there is only a small amount of bitterness. Under normal circumstances, the main reason why mocha pot coffee is bitter is the latter, which is partially over-extracted. Compared with the overall overextraction, local overextraction will be more common in the making of mocha pot coffee. Because the method of making mocha pot coffee is different from the conventional method of making coffee, it generates steam and generates pressure to push hot water to extract coffee powder, so local over-extraction is more likely to occur. Why? Because many of my friends did not control it.

The speed of steam generation is related to the water temperature. The higher the water temperature, the faster the speed of steam generation. When we boil the water, the speed of steam generation will increase exponentially. If we do not control it, the large amount of steam generated will allow the hot water to break through the powder cake in a short period of time, and it will be easy for the hot water to concentrate in a certain place. Pass through, because the speed is too fast, the water does not have time to fully soak the powder cake, and it will be easier to concentrate on a place where it flows easily. Then the following "double ponytail" phenomenon will easily appear:

Especially when we use cold water to brew mocha pot coffee, low-temperature water will take a longer cooking time than hot water. During this time, steam will be continuously generated and will continue to rise to infiltrate local coffee powder. Forming channels, so if you do not subsequently control the firepower and steam generation, then under the superposition of the two, hot water can easily concentrate on local coffee powder passing through, resulting in local over-extraction/uneven extraction. Therefore, if conditions permit, the Front Street Association recommends that everyone use hot water to make mocha coffee to reduce the heating time and reduce the impact of steam on coffee powder. Of course, cold water doesn't matter, just remember to reduce the heat or directly remove the fire source from the mocha pot after the liquid is discharged, and use low heat or residual heat to carry out the remaining extraction, so that the hot water has time to fully soak and extract the coffee powder., the coffee made will have a strong and delicious flavor.

We don't have to worry too much about other parameters, because the mocha pot has many restrictions, such as water temperature and water volume, so we only need to pay attention to two aspects to easily inject good mocha pot coffee: One is the extraction method mentioned in Qianjie, and the other is the grinding degree of coffee powder and its corresponding extraction time, which Qianjie will share later. So without saying much, I will let Qianjie share the specific steps and parameters for making a good mocha pot of coffee ~

How to make a delicious mocha pot coffee? First of all, we must choose good coffee beans, because coffee beans are the key to determining the taste of a cup of coffee, so if you want to make a cup of coffee that suits your taste preference, then the choice of coffee beans is still very important. If you want to make a cup of coffee with a full fruit flavor, mainly sweet and sour taste, and not too bitter taste, then the choice direction of coffee beans can be medium-to-light roasted coffee beans from Africa, Central and South America. For example, Front Street Essi Huakui, Hamathiu, Alo in the Front Street Doudou List, or Front Street Colombia Xizhao, Da Najiao, etc. They will all have sweet and sour fruit flavors such as citrus and berries.

So if everyone prefers mellow, fragrant, and acid-free coffee, then the selection direction of coffee beans can be medium and deep roasted pieces or Italian blended coffee beans. For example, Qianjie Brazil·Queen's Estate, Qianjie Indonesia·Golden Mantelin in, or Qianjie Italian basics, classics, and boutique combinations, etc. They will all have strong baked flavors such as chocolate, nuts, cream, and caramel.

The next step is the amount of powder used, water volume, and grinding degree. In terms of grinding degree, we should try to be as fine as possible. If you use a bean grinding machine that makes hand-punched single items, then the grinding degree will be directly adjusted to the smallest level; if you choose the merchant's substitute grinding service, then you can let the merchant press "Italian grinding" to grind. In terms of powder amount, the Front Street Conference recommends that you fill the powder bowl directly. The specific powder amount will change depending on the roasting degree and grinding degree of your coffee beans. For example, the Biledi single/double-valve mocha pot used in Qianjie uses the coffee beans selected in Qianjie is a classic Qianjie Italian style combination of mid-to-deep roasting of Qianjie bean list. The degree of grinding is Italian ground, and the powder used to fill the powder bowl is 19g.

After filling the powder, we can properly fill the powder in order to make the powder cake more solid, which helps make the extraction more uniform. Next is the amount of water. How much or less water depends mainly on the intensity of the coffee you want to make. If you want to use this mocha pot coffee as a base and add milk to make milk coffee, then the amount of water should not be too much, the ratio of powder to water is about 1:4; but if all you want to make is just a cup of black coffee, then the amount of water can not be controlled too much, and it can be 1:4, 1:5, and 1:6. It is just important to note that the extraction time should be adjusted according to the proportion as much as possible. The less water is used, the longer the extraction time will be, and vice versa.

Because Qianjie here chose to make a cup of black coffee, the water volume was 1:7, which means that the amount of water added to 19g of powder is about 133ml. If everyone adds boiling water as in front of the street, remember to wrap the lower pot with a wet rag before tightening the pot body to avoid burns.

After tightening, you can place it above the heat source and cook, using high heat first until the liquid comes out.

If you use a lot of water after the liquid is extracted, then adjust the heat to the minimum to extract the coffee liquor; if you use less water, then directly remove the fire source and slowly extract the coffee liquor with the residual temperature. Extend the time. Let the coffee be fully extracted (if it cannot be extracted, put it back on the heat source to heat it).

When there is no longer coffee liquor emerging, the extraction of mocha pot coffee is complete. Because 1:7 is also a relatively strong ratio, we'd better add appropriate amount of hot water to dilute it before tasting it. Here, the water added to the front street is 80ml. So at this point, a delicious cup of black coffee in the mocha pot is complete! There is no bitterness to drink, only mellow flavors such as chocolate, caramel, and cream. The taste is mellow and the finish is long, which is very good ~

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