What is a mocha pot? Steps, advantages and disadvantages of brewing coffee with a mocha pot

Friends who have just come into contact with coffee may have a lot of questions, just as when Qianjie first started, they have a lot of curiosity about all kinds of coffee beans and coffee utensils. Today, let's talk about what is a mocha pot. How should I use it to make coffee?

What does a mocha kettle look like?

The design of the mocha pot is very simple, and the whole structure is only divided into three parts: the upper pot filled with coffee liquid, the powder trough in the middle, and the lower pot heated by water.

When we heat the mocha pot, the water in the lower pot is first heated and converted into steam, creating a certain pressure that pushes the steam from the bottom up. When the hot water reacts with the coffee powder, the increasing pressure pushes the extracted coffee liquid to the pot, and we get the strong coffee liquid we need.

The extraction form of the mocha pot is similar to our common pressurized espresso. After the water boils in the lower seat, it will produce water vapor, condensing more and more steam to cause a certain pressure, forcing the hot water to penetrate the coffee powder and dissolve the flavor substance along with the coffee liquid. Spray into the upper container. The coffee brewed in the mocha pot has about 1.2 to 3 atmospheric pressure, and the increase in pressure will make the coffee flavor more convergent, so the coffee brewed in the mocha pot also has a mellow taste.

The common mocha pots on the market are divided into single-valve and double-valve devices. When a double-valve mocha pot is used to make coffee, a polymerization valve is added on the original basis, and the increase of pressure also increases the concentration of coffee and brings out more coffee oil. Although the mocha pot is not as good as the nine atmospheres of the standard espresso machine, the front street thinks the mocha pot is also a very good choice if we can only drink a cup of strong coffee during our leisure time at home.

Advantages and disadvantages of using mocha pot

The biggest advantage of the mocha pot is that it is easy to carry and easy to operate, it is not as tedious as Italian coffee, and of course the price is very friendly to the people. But the mocha pot also has obvious disadvantages. Compared with the Italian coffee machine, the extraction temperature of the water is generally 90-94 degrees. The mocha pot will make the hot water reach the boiling point of 100 degrees. If the temperature is too high, the bitter macromolecular substances will be extracted, and the coffee taste is easy to be bitter and hard to swallow.

It should be noted here that although the coffee liquid extracted from the mocha pot has a strong taste, it is still different from our common espresso. Now we refer to Italian espresso (espresso) is extracted by more than 9 atmospheric pressure, the coffee liquid is rich and silk, high quality and delicate rich. The maximum pressure of the mocha pot is only 2 atmospheres, which is far less than that used in the commercial Italian coffee machine. The coffee liquid is relatively thin, and the flavor and taste are not as rich and mellow as the espresso. But if we drink a cup of strong coffee more quickly at home, Qianjie thinks the mocha pot is also a very good choice.

Let's make a cup of coffee in a mocha pot.

In front of the street, remove the base of the mocha pot and add warm water to the kettle, which can shorten the cooking time and avoid the bitter taste caused by the coffee powder being heated too quickly.

The amount of water is controlled below the pressure relief valve line, and the safety valve is to prevent the coffee pot from exploding due to the blockage of the extraction channel caused by the coffee powder grinding. If the safety valve is blocked by water and the extraction passage is blocked, the consequences of the explosion of the high-temperature coffee pot are unimaginable.

To extract rich black coffee, the grind should be finer than the average hand brew and thicker than espresso. The front street here is self-baked.

Sunflower warm sun with coffee beans. If the grinding degree is too coarse, it will lead to inadequate extraction, spatter and other problems, too detailed rules will lead to over-extraction, coffee bitter taste, difficult to taste. Qianjie stores use EK-43s bean grinder with a scale of 0.5 thickness.

Pour the ground coffee powder into the powder trough, spread it flat and fill it up, wipe it flat with your fingers and put it on the base. There is no need to fill and press hard, the over-tight wind layer is easy to block the flow of water and go up, thus affecting the extraction. If there is not enough coffee powder, the water in the lower pot cannot be fully extracted when it enters the middle powder layer under steam pressure, which will lead to a large spatter on the upper pot.

Then tighten the upper and lower pots and heat them on a gas stove or induction cooker. When using open fire, try to control the amount of fire not to exceed the base of the mocha pot. In fact, there is no precise time for cooking. Wait for the mocha pot to heat up. When you hear a hissing sound, turn it to a low fire, the coffee liquid and oil will flow out slowly.

When you see that the upper pot of coffee is half full, turn off the heating source, move the pot to the table with a wet towel, and use the remaining temperature and pressure to continue to extract the remaining coffee. Finally, the extracted coffee liquid is poured into the cup and can be tasted directly. The palate has strong aromas of whisky, vanilla, cream, sweet and sour berries, with aromas of roasted nuts. Mixed with a certain proportion of hot water shows fresh fruit sweet and sour, with milk is a sweet chocolate.

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