Nav: Home > Coffee News >

There are many ways to make mocha pot latte. How to add milk to Mocha pot coffee is better to drink? Can a mocha pot be extracted with milk?

Published: 2026-08-17 Author:

Last Updated: 2026/08/17, Since the mocha pot is a pressurized extraction like the Italian machine, it can make black coffee with a higher concentration. Because of this, many friends will add milk to drink it, which is a simplified version of latte. The method of adding milk to a mocha pot is very simple. Just like traditional latte, one "concentrated" is extracted first, and then

Since the mocha pot is a pressurized extraction like the Italian machine, it can make black coffee with a higher concentration. Because of this, many friends will add milk to drink it, which is a simplified version of latte. The method of adding milk to a mocha pot is very simple. Just like traditional latte, you extract a "concentrated" portion first and then add milk according to your preference.

However, some people think this practice is too outdated and share two unconventional operations with Qianjie: one is to pour the milk into the upper pot before extraction, and when the coffee liquor comes out of the mouth of the pot, it can fuse with each other. The whole process is relatively easy and you can also take the opportunity to heat the milk; the other method is even more crazy. Pour the milk directly into the lower pot instead of water, and then heat it to extract the coffee powder, which is the heated version of the milk extract.

After hearing this, Qian Jie frowned and quickly picked up the equipment to see if these two tricks could make a delicious mocha pot latte.

The preferred taste of a mocha pot latte depends on the coffee bean itself, so the first step is to choose a coffee bean that is suitable for pairing with milk based on our taste preferences.

It's simple. If you like a mellow, fragrant and non-acid type, buy a traditional Italian bean. The first choice is to blend coffee with dark chocolate, cocoa, fried nuts, butter and other flavors. Qianjie black cocoa blend is recommended. Qianjie autumn chestnut blend, Qianjie classic blend, etc. They are generally made from two or more production areas. They are baked in medium to deep, have a relatively balanced taste and more coffee grease, making it difficult for novices to overturn.

If you want to challenge a mocha pot latte with a fine aroma and less bitterness, buy moderately roasted coffee beans. Friends who can accept acid can try Front Street Grana Rose Summer SOE and Front Street Flower Kui SOE. They have shorter heating time, retaining more bright floral and fruit flavors, and a softer taste with milk; In addition, we can also use coffee beans with mature fruit flavors, such as Qianjie Claw and Qianjie Blackberry. Because they can provide a rich fermentation aroma, the Mocha pot latte made has a higher sweetness.

Mocha pot latte evil repair practice ①-Pour milk into the pot

This time, using Qianjie black cocoa basic blending, in terms of parameters, we need to consider how to obtain a coffee base that is relatively closer to espresso, and at the same time try to avoid the strong bitterness that is hard to swallow, that is, over-extraction. Therefore, Qianjie will fine-tune the grinding degree and water volume of the coffee on the original basis.

Coffee beans: Basic blending of Qianjie black cocoa

Powder amount: 18g

Abrasion degree: EK43s scale 2.0 grids/C40 scale 12 grids

First add hot water to the lower pot, and control the water level at 2/3 of the position below the pressure relief valve (safety valve). Qianjie measured the water volume at this position to be about 80g. Here, it is considered that cold water will increase the soaking time of the coffee powder., promote the coffee to be too bitter, so Qianjie uses hot water in the hope of shortening the extraction time.

Then grind 18g of Qianjie black cocoa into the corresponding fine powder, pour it into the powder tank and smooth it out, put the powder tank back into the lower pot, tighten the upper pot, and place it on the electric ceramic stove; then open the lid of the mocha pot, add fresh milk to halfway through the upper pot (about 80ml), start heating, and wait for the mocha pot to heat up;

When you hear the squeaking of the mocha pot, turn the stove to a low heat, and you can soon see that the coffee liquid begins to slowly flow out of the mouth of the pot and melt into the white milk;

When the top pot of milk coffee is filled to 7 minutes full, immediately turn off the heating furnace, move the pot to a damp cloth on the table, and use the residual temperature and pressure in the pot to continue extracting the remaining coffee liquor.

After the coffee liquor was completely released, the milk on the pot had turned into a rich milk tea color, and the yellow-brown foam floating on the surface gave off a strong nutty aroma. The mocha pot latte made in this way has a strong taste and a strong black charm, which is slightly bitter, but then the flavors of almond, cream, and macadamia nuts fill the entire mouth and last forever.

Mocha pot latte evil repair practice ②--milk falls on the pot

The operation of bringing coffee powder and milk into direct contact for extraction is actually more risky, because the milk itself is very saturated and the extraction power is much worse than that of water; and the extraction temperature of the mocha pot is close to boiling. Once the milk is heated above 70 ° C, the protein will deteriorate and the taste of the coffee will deteriorate. So compared to pursuing taste, using milk instead of water to cook a mocha pot is more fun.

Here we use a buttery flavor of Front Street classic mixture, which in its fresh state presents the beautiful aroma of coffee grease and stir-fried chestnut. In terms of parameters, in order to allow the milk to pass smoothly into the upper pot, Qianjie will adjust the coarse grinding degree and reduce part of the powder amount.

Coffee Beans: Classic Combination of Front Street

Powder amount: 15g

Abrasion degree: EK43s scale 3.5 grids

First add refrigerated fresh milk to the lower pot, and the water level is 0.5cm below the pressure relief valve (safety valve); then put the Qianjie classic coffee powder into the powder trough (just tap it gently without pressing), and fasten it with the upper and lower pots and start heating.

Because the temperature of the milk is lower, the extraction time will be longer. When you hear the sound of the mocha pot, lift the lid and wait for the coffee solution to flow out, and at the same time turn it to a low heat.

At first, due to the influence of resistance, the flow rate is visibly slow with the naked eye. As the powder inside is completely wetted, the flow rate gradually begins to increase. When the coffee liquid is filled to half full, you can turn off the stove and move it to the table. Wait for residual heat forces out the remaining "latte".

Sure enough, the mocha pot latte extracted with milk can feel an extremely strong bitterness immediately after entering the mouth. Although it also has the aroma of caramel and fried nuts, the overall taste is too stimulating. Finally, Qianjie had to add sugar to barely drink this cup of "special" coffee.

- END -

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 。