The principle and correct use of mocha pot in coffee brewing

Recently, when I communicated with some brown friends, I talked about the mocha pot. This friend has been in contact with coffee for a long time and has certain attainments in tasting coffee. What surprised me was that the way my friend used the mocha pot was wrong. As a result, I communicated with more than a dozen friends who had used the mocha pot and found that most of them could not use the mocha pot correctly. ??

The main reason is that the person who taught the method did not tell them the truth of the mocha pot, and even the teacher himself did not know the reason, said it mysteriously, and was evasive about the substantive issues, making the users of the mocha pot think that they could not practice at home. ??

This time, I would like to talk about the use of the mocha pot from the principle of the mocha pot. I believe that as long as you have the mocha pot and choose good coffee beans, there is no need to panic and try it in the clouds and fog, you can get delicious coffee at once. Notes for use:?

1. Water level: use warm water and the water level is 0.5 cm below the safety valve. The safety valve will automatically relieve pressure when the lower pot pressure is too high, in order to prevent safety accidents. If the water level is higher than the safety valve, the function of the safety valve can not play normally. ??

2. Coffee powder: coffee powder is medium-fine-grained and filled with powder trough. when filling the powder, vibrate the powder trough properly so that the coffee powder is evenly distributed. after filling it, gently press the surface with your fingers to make the powder denser. ?

Process analysis:

1. Initial heat: after the kettle is heated, the air part expands by heat, resulting in pressure, and the water reaches the powder trough through the aqueduct. After soaking in water, the coffee powder expands rapidly to form pressed powder. At this time, the water in the lower pot is resisted by pressed powder, and the closed pressure in the lower pot continues to increase. The purpose of the first heat is to raise the water level to the position of the powder trough and let the coffee powder form cakes, so there is no need for high pressure and high temperature, as long as the heat is low. If you open the lid of the upper pot to observe, a small amount of coffee will flow out, and then the coffee will no longer flow out. ??

2. Pressurization: after the coffee cakes in the powder trough, the pressure in the lower pot begins to increase, turn the fire to medium heat, and let the pressure continue to increase. ??

3. Extraction: fire. The pressure of the lower pot is increased to balance with the resistance of the coffee pressed powder, turn on the fire, and let the pressure exceed the critical point of this balance. Under the action of the continuous fire, let the water quickly pass through the coffee pressed powder to get the coffee liquid with complete extraction and balanced taste. ??

4. Raise the pot: turn off the fire. Turn off the fire as soon as there is a steam purr in the upper pot of coffee. Then let the coffee pot stand for about 30 seconds. ?? There is a proper distance between the aqueduct of the lower pot and the base of the lower pot, and if you continue to heat, there is still hot water passing through the powder trough, and the extracted coffee has a residual smell of coffee; in addition, if you shake the lower pot, the pressure of the lower pot will increase intermittently, or because the water level of the lower pot is not balanced, there is still water passing through the powder trough. Both reasons cause coffee to be overextracted or overheated. ??

5. Taste: remove the coffee pot from the stove. At this time, it is still necessary to rest the coffee pot for about 30 seconds to 1 minute. Because the coffee extraction process goes through three different stages, it needs to be re-homogenized in the static process. After the taste of coffee will no longer have the phenomenon of uneven ups and downs, very soft. ?

Operation effect: after pouring out the coffee liquid, wait for the coffee pot to cool (or rinse the pot with cold water to cool), unscrew the upper pot and observe the pressed powder in the powder trough. At this point, the pressed powder should be completely cake-shaped, without collapses and voids. If there are collapses and voids, the effect of coffee extraction will not be good. Press with your fingers, it should be dense and slightly elastic. In short, the mocha pot is convenient and practical, easy to operate, no matter comprehensive coffee or individual coffee can be selected. For individual items, no matter how thick or weak, the mocha pot can basically reflect the characteristics of coffee beans. It's a beginner's choice. The deficiency is that the output is limited at one time, so it is not suitable for many people to taste coffee. ??

In recent years, there are electric hot seat mocha pot, as well as the upper pot transparent mocha pot, expanding the use of mocha pot and the appreciation of mocha pot. According to the above analysis of the process of using the mocha pot, I think the mocha pot with electric heating needs to have the function of firepower adjustment, otherwise, the effect will be worse. A friend heckled: the pink teacher of the mocha pot said to be rough! A: the powder in the high-pressure steam kettle is a little thicker, but finer than that in the siphon kettle. Hot water quickly through the dense space of coffee powder to achieve the effect of concentrated extraction is the characteristic of mocha pot, coarse powder, which is not in line with the principle of this pot. So I don't know what these teachers are? A friend also said: the teacher said that the coffee powder can not be filled and pressed, otherwise there will be a safety accident!? A: the mocha pot needs high-pressure, high-pressure water to pass through the coffee pressed powder and have a very high kinetic energy to completely extract the soluble substances from the coffee powder. This "high pressure" is relatively speaking, and the equipment of the mocha pot already has the necessary safety settings, not the kind of danger that teachers think of "high pressure".