The use of high-quality coffee utensils, mocha kettle and powder tablets

The mocha pot I use is made of TIAMO4. After filling the powder cup with coffee powder, gently flatten the coffee powder. Remember that the coffee powder should not be full, it is best to fill the cup with 4 canisters. Then place the powder tablets on the top of the powder, gently press it, flatten the coffee powder surface, and remember to place the protuberance of the powder up, tighten the pot, and then start heating. Watch the coffee slowly flow out and reduce the firepower, remove the fire quickly before the coffee pot purrs, and cool the lower part of the pot in prepared cold water, refusing the last coffee to flow out, as it will increase the astringency of the coffee.

The advantage of making coffee in this way is that, first, the filter paper is not used, so the oil of the coffee will not be absorbed by the filter paper, and the taste is stronger. Second, after the coffee powder is soaked in hot water, the volume will increase, and at this time, the protruding part of the pressing powder tablet will resist the coffee powder and prevent the coffee powder from expanding too much, and the coffee powder will become denser and denser and extract more fully. There will not be the phenomenon that the flow rate is very slow at the beginning, and then the flow rate is faster and faster. After making coffee according to this method, you will see that the coffee powder in the mocha pot powder cup shows the following characteristics. The coffee pressed powder is very clean and firm. When you buckle the coffee pressed powder, it will look like a chocolate chip cookie, very much like the pressed powder extracted by the Italian semi-automatic coffee machine. I think the coffee extracted by this method is a little stronger and tastes a little better than the coffee extracted by ordinary method.

In addition, colleagues who use double-valve coffee pots should not try this.

Be careful to share this point here, let's give it a try.