A mocha kettle for rapid extraction of coffee.
The mocha pot was born in 1933, and its structure has never changed, but its appearance, shape and material are constantly changing. The earliest mocha pots were made of aluminum, but aluminum was easy to interact with the acids in coffee, and it was easy to produce a bad taste if it was not cleaned. Later, it was gradually changed to stainless steel or even partly made of heat-resistant glass.
The mocha pot consists of two parts, which are combined together by rotation. The lower part of the pot is a chamber for holding water, there is a safety valve on the upper end of the chamber, and above the chamber is a filter full of small holes filled with coffee powder. The top half of the pot is a covered container with a handle for holding coffee liquid, and at the bottom of the container is a filter mesh with a rubber ring. In the center is a hollow metal tube that allows coffee to seep out.
When brewing coffee in a mocha pot, first fill the lower chamber with water, but do not exceed the safety valve. Then fill the filter with coffee powder. The filters are carefully designed by experts, so there is no need to measure the amount of coffee powder, just fill the filter. Then put the upper and lower chamber into the tight, you can put on the fire to cook.
The mocha pot belongs to the apparatus for extracting coffee with high pressure steam, which has the characteristics of small size, elegant appearance, simple operation, fast brewing and so on, so the mocha pot is very suitable for family use. The coffee brewed from the mocha pot is not really espresso, but it can be said to be doubly strong.
The mocha pot uses a little trick: add boiling water. The direct use of boiling water can ensure that the extraction can be completed in the shortest time, reduce the heating time of coffee powder and avoid flavor damage.
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