The usage and skills of the mocha pot

Italian coffee (Espresso)-"Espresso" originally means "fast", while Espresso Cafe refers to espresso extracted in an instant. Because this coffee brewing method comes from the steam pressure coffee machine invented by the Italian Achigasha in 1946, it is commonly known as Italian coffee.

Generally brewing Italian coffee at home is made by using Italian mocha pot, Mocha: Italian mocha pot home espresso (also known as "strong coffee on the stove) Moka Pot Espresso, this kind of coffee pot is the same as siphon coffee pot, it also uses the principle of steam pressure to quench the coffee. But the mocha pot is to make the pressurized steam pass directly through the coffee powder, let the steam instantly pass through the cell wall of the coffee powder, quench the inner essence of the coffee, and brew it with deep-fried coffee beans. therefore, the brewed coffee has a strong aroma and strong bitter taste, and a thin layer of coffee oil appears on the surface of the coffee, which is the source of the attractive aroma of Italian coffee. Because it is a highly concentrated coffee, it is generally tasted in a small coffee cup when tasting this kind of coffee.

The mocha pot is divided into two parts. The water is boiled in the lower half of the pot until it boils. When the water boils, it rises through a filter containing coffee powder and reaches the upper half of the pot by the pressure of steam. 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.

Basically add the coffee to the top of the halogen cup, but press it gently. There should be some space at the top of the halogen cup because the coffee will expand after soaking in water. Cook over medium heat until you hear the sound of water in the pot. Remove the pot and make coffee.

The thickness of coffee powder: Italian espresso: medium to fine.

When using it for the first time, unscrew the top spout, remove the coffee filter, and check whether the filter and rubber band under the upper pot have been installed.

1. Rinse with hot water and then reinstall it as it is. Fill the bottom with water, and be careful not to exceed the height of the safety valve.

2. Put coffee in the filter (according to the taste, usually 6 grams per cup of coffee, please use medium coffee powder).

3. Put the filter cloth on the pressed coffee container and tighten the upper pot

4. Put the coffee pot on the heating device and steam it over small / medium (heat or heat) for a few minutes. The coffee will slowly spill over to the top.

5. Immediately remove the coffee pot from the heating device and enjoy a cup of strong coffee (it is recommended to pour out the first pot of coffee)

6. Edible aluminum alloy is a kind of permeable material, and its fragrance will be retained every time after making coffee.

7. Coffee should not be reboiled in an espresso pot, and it is forbidden to put it on a heating device without water.

8, be sure to use medium-fine ground coffee, in the use of gas cooking, the size of the fire should be within the diameter of the bottom of the pot, so as not to burn the handle.

Cleaning method of 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.

Use skills

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.