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Do you need to press the coffee cloth powder in the mocha pot? What coffee beans are the most suitable for making mocha latte?

Published: 2026-04-20 Author:

Last Updated: 2026/04/20, "Whether you need to fill the powder of mocha pot cloth" is a topic that people often discuss! Some people think that the mocha coffee brewed after being pressed with coffee powder will be more fragrant. Some people say that pressing coffee powder will make the coffee more bitter. Because there are different opinions and no one can convince anyone, they often have friends buying it.

"Whether you need to fill the powder of mocha pot cloth" is a topic that people often discuss! Some people think that the mocha pot coffee made by pressing coffee powder will be more fragrant, while others say that pressing coffee powder will make the coffee more bitter. Because there are different opinions and no one has convinced anyone, a friend often asks Qian Jie when buying beans if he needs pressing powder when making a mocha pot coffee.

Does the mocha pot need pressing powder? When conditions permit, Qianjie advises everyone to fill coffee powder when making powder, whether it is Italian style or mocha pot coffee. The reason is also very simple. Pressing powder can help us extract a delicious coffee more stably. When the coffee powder is not packed, the distribution of the coffee powder will be relatively loose and the gap between the particles will be relatively large. This will allow hot water to pass through the coffee powder quickly, which will not only greatly shorten the coffee extraction time, but also It will also make the coffee easy to produce channel effects during the extraction process, and the extraction may be uneven, especially when the coffee powder is relatively coarse.

At the same time, because the resistance of the powder cake is not so high and too high pressure cannot be applied, the extracted oil will be very rare and the concentration of the coffee liquor will be relatively low. And if we fill the coffee powder, the powder cake will become more solid. Because the connection between the particles is closer, the resistance of the powder cake will be increased. Higher resistance will reduce the passage speed of hot water, allowing hot water to better contact with coffee powder, and extraction efficiency will also be improved! With other parameters unchanged, the extraction of coffee will be more uniform, and we will be able to brew a cup of mocha pot coffee with stronger aroma and taste and rich oil.

Qianjie once conducted such an experiment, using the same amount of powder, grinding, and water to extract two pots of mocha coffee with the same liquid weight. The only difference between them was that they were pressed and that they were not pressed. (19 g of powder, 100 ml of water, 70 ml of coffee liquor) Then measured by a concentration meter, the concentration of mocha pot coffee without pressed coffee powder was 5.66%, and the extraction rate was 21.57%, while the pressed concentration was 6.12%, and the extraction rate was 23.37%. It can be seen that there is a certain gap between the two, as well as the taste.

The coffee beans used in Qianjie are one of the beans on the Qianjie bean list that is very suitable for making espresso and mocha pot coffee-Qianjie Italian classic blend. It is made from coffee beans from three producing areas: Indonesia, Brazil and Vietnam. Not only does it have a strong taste and soft taste, but the extracted coffee also contains rich oil, which is very suitable for mocha pots and espresso machines. Coffee production.

Because the coffee beans used are a classic Italian blend of the front street, the unfilled mocha pot coffee tastes very strong. The taste is very balanced and the aroma is outstanding. You can obviously drink chocolate, nuts, and caramel. The flavor performance, the aftertaste is long and lasting, which is very good; The pressed mocha pot coffee tastes stronger, has more prominent flavor, has no negative taste, and is also very rich in oil, which is very suitable for making milk coffee. So you can know that pressing coffee powder can bring certain improvements to the mocha pot coffee. However, the strength of pressing the Mocha pot cloth powder is very particular! Because there is no denying that the act of pressing coffee powder does have the probability of making coffee more bitter. Because the mocha pot cannot provide the same extraction pressure as the coffee machine, only about 2 to 3 bar, the pressure filling will have a greater impact on the mocha pot coffee, which can effectively improve the extraction efficiency.

If the coffee powder we use is ground too thin and then pressurized with greater force, then this situation can easily occur because the extraction pressure of the mocha pot is not high enough-that is, the pressure continues to accumulate, but because the density of the powder cake is too high, the liquid cannot come out, eventually causing steam to spray out from the exhaust valve of the lower pot of the mocha pot. For mocha pots of low quality, this situation has a probability of triggering the risk of frying pots. Then if you don't control the weight of the liquid, it can easily lead to excessive extraction of the brewed coffee and a clear bitter taste.

It can be seen that when the grinding degree is too fine or the liquid weight is not controlled, pressing the coffee powder hard will cause the coffee to be overextracted due to the excessive extraction efficiency. Therefore, we need to decide the pressing power of making mocha coffee based on actual conditions, mainly depending on the parameters you use. If your coffee powder is not ground fine enough, or you want to extract a strong mocha pot coffee, then we can increase the resistance and increase the extraction efficiency by applying greater pressure to create a strong mocha pot coffee;

If your grinding degree is already very fine, and you don't know how to control the extraction such as liquid weight and firepower, and you don't have the need for espresso or milk coffee, then don't use too much force when pressing the coffee powder, just press it lightly. The purpose is to make the extraction even and prevent the appearance of channel effects that will cause the coffee to become less delicious.

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。