Mocha pot coffee use method and advantages and disadvantages skills Mocha pot coffee brewing time powder grinding thickness ratio common sense

Nowadays, people like coffee not only by hand, but also by making espresso at home. You will find that many friends will order a latte or cappuccino and other espresso directly when they go to a coffee shop, but those who know more about coffee may order a cup of high-quality coffee. Today, Qianjie is going to tell you about a simple operation of espresso. Although it is not as rich as espresso and not as fresh and bright as hand-brewed coffee, it is one of the most civilian espresso utensils.

Let's take a look at what a mocha pot is.

The mocha pot is a steam brewing coffee pot, which is a necessary coffee brewing appliance in many Italian families. The mocha pot was invented by a man named Alfonso Bialetti in 1933. Alfonso worked as an aluminum craftsman in France for many years before returning to Italy to open his own aluminum workshop.

Since the mocha pot can make such delicious coffee, let's take a look at how it works.

The mocha pot is divided into two parts. The water is boiled in the lower half of the pot until it boils. Under the pressure of steam, the boiling water rises through the filter containing coffee powder to the upper half of the pot. When the coffee starts to flow to the top half of the pot, turn down the fire, because the high temperature will make the coffee scorch and destroy its original flavor. The common cooking method of blocking air in Japanese style also uses the same principle.

Mocha pots can be divided into single valve and double valve. Double valve mocha pots brew more coffee oil than single valve ones. A single valve means that the coffee liquid flows directly from the two small holes at the end of the hollow tube of the mocha pot. Double valve refers to the hollow tube on the basis of a pressure valve, this pressure valve will usually plug the hollow catheter out of coffee liquid hole, need to achieve a certain vapor pressure to flush it up, so that coffee liquid ejection. Single-valve and double-valve brewing coffee flavor is also different, single-valve mocha pot coffee concentration is relatively low, oil is relatively low, while double-valve concentration will be higher, oil will be higher.

The size of coffee powder in mocha pot: medium to fine.

What should be the appropriate grinding degree of the mocha pot? Qianjie recommends that the coffee powder used in the mocha pot has a particle size of between 0.3 mm and 0.55 mm, which is thicker than the coffee powder used in the Italian coffee machine and finer than the hand-made coffee powder.

When brewing, it is observed that the coffee liquid in the upper pot gushes out like a fountain, which means that the grinding degree of the coffee powder is too thick, the resistance to the water is too small, and the coffee oil is relatively thin. When you hear a low "whining" sound and the coffee liquid has not been upwelling for a long time, you need to immediately pick up the mocha pot away from the heat source and take safety precautions, which means that the coffee powder is too fine to grind and the hot water receives too much resistance. It's hard to gush up.

What is the appropriate water temperature for the mocha kettle?

Some people will use cold water directly when using mocha pots, while others will use warm water. Do you want to use cold water or warm water or how much water is appropriate?

Qianjie thinks it is more appropriate to use boiling water. Because if you use normal temperature water or cold water for heating, as the water temperature rises, the steam increases, and the water that has not yet reached the temperature comes into contact with the coffee powder and is extracted, thus affecting the flavor of the coffee.

Now that you know how the mocha pot works, let's take a look at the steps for Qianjie Coffee to use a mocha pot to make coffee:

1. Fill the pot with the right amount of boiling hot water

two。 Pour the ground coffee powder into the powder trough

3. Install the powder trough on the lower pot and tighten the upper pot.

4. The upper pot is open and heated.

5. When the coffee liquid gushes out of the upper pot, pick up the mocha pot and stay away from the heat source

Why does the coffee brewed in this way have grease? Qianjie told everyone: that is because when the lower pot is heated, the hot water forms a large amount of steam in the limited space of the lower pot when it is boiling, creating a certain steam pressure, so the hot water is squeezed up through the metal pipe in the middle, thus extracting the oil from the coffee.

Of course, making coffee in a mocha pot sounds easy, at least there are not so many things and precautions to prepare for making coffee by hand, but Qianjie still wants to tell you that it takes some skill to use a mocha pot to brew delicious coffee. Here are the little tips and details that Qianjie wants to tell you:

1. The quantity of coffee powder can vary according to your personal preference. Because the capacity of each mocha pot and the coffee container are too small, you need to try several times 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.

2. The size of the filter cloth should not be larger than the surface of the coffee powder, otherwise it will cause too much pressure and the steam will overflow.

3. The main function of the pressure reducing board 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 quantity of coffee powder. It's used here as a bar pressing function. 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.

4. You can adjust the taste of coffee by how long it stays in the pot. For example, when you use 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-roasted 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.

5. 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.

In addition, don't pack more water just because you want more coffee. Why? Qianjie reminds everyone that the design of the next pot has a pressure relief valve, which is the prominent hole in the picture. When the pressure relief valve exists, in order to place some factors, the pressure inside the mocha kettle is too large, which leads to the explosion accident. These factors include the degree of grinding of coffee powder is too fine. Therefore, when loading water, do not let the water pass the valve. When the water does not pass the pressure relief valve, it will lose the effect of pressure relief, resulting in huge safety risks.

As long as you follow the above steps and techniques and practice more, Qianjie believes that everyone will be able to brew delicious Italian coffee!

Finally, there is the method of cleaning the mocha coffee pot:

1. After the coffee is cooled, unscrew the upper pot, remove the funnel and pour out the coffee residue; gently clean the filter of the upper and lower pot and must wipe dry! Can not use sandy soda water cleaning, this will damage the bright surface, after a long time, the bottom will inevitably change color, that is because of hard water, water mixed with vinegar can be removed.

2. The aluminum alloy coffee pot should take apart all the parts to keep it dry in the air; the coffee pot cannot be washed in the dishwasher.

What kind of coffee beans are suitable for mocha pots?

Are all coffee beans suitable for mocha pots? Answer: no. Just now the front street said that the coffee brewed from the mocha pot will be greasy and full-bodied. Grease is actually made up of countless small bubbles of carbon dioxide. On the other hand, there is enough carbon dioxide in the medium-and deep-roasted coffee beans. Therefore, if you want to get an ideal cup of oil-rich mocha espresso, it is more appropriate to choose some medium-and deep-roasted coffee beans. Light-roasted coffee beans are more difficult to do, so Qianjie suggests using a mocha pot to brew coffee, or choose medium-and deep-roasted coffee beans will be better, the taste will certainly be better!

Qianjie will recommend the use of Italian coffee beans. The principle of blending beans used in Italian coffee is to highlight the unique flavor of a certain type of coffee beans, while the flavor and taste is more uniform. The Italian matching beans used by the front street coffee shop are Honduran Shirley coffee beans and Ethiopian sun-red cherry coffee beans.

As Honduras Shirley pours the delicate washed coffee raw beans into the Shirley whisky barrel for low temperature fermentation for 30 to 40 days, the vanilla, cream and oak flavor of the Shirley whisky barrel can slowly infiltrate into the coffee raw beans. The addition of sun-red cherries gives this matching pea berry fruit-like sour aroma.

Qianjie uses this sunflower warm Italian blend of beans to extract Italian espresso with strong vanilla and cream flavors, whisky aromas, obvious dark chocolate finish and smooth taste.

Qianjie coffee brewing suggestion:

For coffee brewing, Qianjie has always recommended the use of freshly roasted coffee beans for brewing, so as to maximize the rich flavor of coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Of course, there are some customers who need help grinding powder in front of the street, which doesn't matter, but Qianjie has to warn: if the coffee beans are ground ahead of time, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor mellow, so when you receive the coffee powder, you can immediately make a cup of coffee to drink. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

Of course, there are basic coffee beans, boutique coffee beans and commercial coffee beans in the front street for everyone to choose to make espresso. If you want to get more items, there are more than 50 kinds of coffee beans from different producing areas in Qianjie for everyone to choose from.

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