Steps to make coffee in a mocha coffee pot

Mocha pots are becoming more and more common. Everyone feels good about this novel and good-looking coffee pot, and some people don't know how to use it at all, but buy it back as a pure decoration in the living room or wine cabinet because of its unique shape.

Step 1: prepare the filtered hot water, it is best to use the clean water filtered by the general household water filter to calculate the amount of water required by 30 mg per cup.

Step 2: usually do not want the brewed coffee to have coffee grounds left at the bottom of the cup. This is also a kind of coffee etiquette. In order to avoid the emergence of coffee grounds, we can prepare a piece of filter paper or filter cloth, according to the coffee container, draw the size of the container on the paper or cloth.

Step 3: cut out the circle just drawn, if it is a filter cloth. It is best to rinse slightly with water to avoid leaving bad cloth pulp in the coffee.

Step 4: pour the water into the kettle, pay attention to that the water cannot exceed the horizontal height of the outlet, otherwise the hot water will spray out with steam after heating, causing unnecessary danger.

Step 5: flatten the coffee powder meter with your hand, and then gently press it horizontally with the decompression plate.

Step 6: lock the filter cover, put the water in according to the instructions of the machine, press the switch, and the steam begins to pass through the coffee powder.

Step 7: remove the coffee powder from the edge of the coffee container, otherwise it will affect the service life of the white rubber gasket. The white gasket does not need to be separated from the upper pot in order to avoid accidental loss in cleaning.

Step 8: put the filter cloth on the pressed coffee container.

Step 9: put the coffee container containing coffee powder into the lower pot, and then lock the pot, pay attention to the thread between the upper and lower pot, lock carefully. Put it on the heater and start heating.

Step 10: in the process of heating, you will hear a rapid hiss, which is the sound of steam rushing to the pot with coffee, once the sound changes to a rustling sound. It may mean that all the moisture in the pot has been turned into coffee. You can listen by experience, or you can open the top cover directly (it doesn't matter, it won't affect the quality of the coffee). If you see that the steam hole has stopped steaming, it means that the extraction process has been completed. You're ready to enjoy this cup of hand-refined Italian coffee.

Secret book

Secret-1: the amount of coffee powder can vary according to your preferences. Because the capacity of each mocha pot and the coffee container are too small, you need to try it several times. In order to find out the amount of coffee powder that suits your taste. If you like it thicker, you can fill the flattened space with a pressure reducing plate when filling the powder, and then gently press it again.

Secret-2: the size of filter cloth. Cannot be larger than the surface of the coffee powder, otherwise it will cause too much pressure. Steam will spill over.

Tip-3: the main function of the decompression plate is to put a small amount of coffee on the filter cloth when brewing a small amount of coffee in a larger mocha pot, which can easily control the number of cups and the amount of coffee powder. It is used as the function of pressing bar here. Because the steam pressure produced by the mocha pot is relatively small, generally speaking, it is not like the Italian coffee maker that requires a special pressure bar.

Tip-4: the best way to heat a Moxi pot is to use a gas stove or induction cooker, or a black crystal stove for eating hot pot. The heating rate must be fast enough to produce enough steam to brew the coffee and extract the Italian coffee. If the mouth of the gas stove at home is too big, it is not suitable for mocha pots. There is a kind of gas stove. Put it on the gas stove to make the mocha pot suitable for the kitchen at home.

Tip-5: you can also adjust the taste of coffee with the length of time it stays in the pot. For example, when using lighter roasted coffee beans (the color is closer to light brown and there is no bright oil on the surface,), you can let the coffee stay in the mocha pot for an extra minute to a minute and a half after the extraction is finished. On the contrary, if you use deep-grown beans (dark brown and sometimes with shiny grease on the surface, most of the Italian Heidi beans we buy on the market fall into this category), you don't need to stay in the pot. You can just pour it into a cup that's already warm.

Tip-6: the Italian coffee maker used by many buyers is for making fancy Italian coffee cappuccino and latte so that the foam can be left on the lips. This seems to be irreplaceable for mocha pots. However, if you have a stainless steel milk bubble pot, you can add fresh milk and manually pour it into the air to make milk foam, which is also good.

The handmade mocha pot is a rare match. When making hot cappuccinos and lattes, you can heat the milk to about 70 ℃, and ice foam can be beaten directly in a milk bubble pot. Ice foam probably need to hit more than 10 times, hot is more difficult to play blisters, may need 50 times to succeed. The milk used had better be whole milk, so that the milk fat can turn into thick milk foam.