The principle and correct use of mocha teapot

1, water level: use warm water, the water level is 0.5 cm below the safety valve position. The safety valve will automatically relieve pressure when the pressure of the lower pot is too high to prevent safety accidents. If the water level is higher than the safety valve, the role of the safety valve cannot be played normally.

2, coffee powder: coffee powder with medium and fine particle size, full of powder tank, when loading powder, appropriate vibration powder tank to make coffee powder evenly distributed, after filling, gently press the surface with your fingers, so that the powder is more dense.

Process analysis:

1. Initial heat: After the lower pot is heated, the air part is heated and expanded, generating pressure, and the water reaches the powder tank through the water pipe of the powder tank. Coffee powder swells rapidly in water and forms a powder cake. At this time, the water in the lower pot is resisted by the powder cake, and the pressure of the closed lower pot continues to increase. The purpose of the initial heat is to raise the water level to the position of the powder tank and let the coffee powder cake, so there is no need for high pressure and high temperature, as long as the fire is small. If you open the lid of the upper pot, a small amount of coffee will flow out, and then the coffee will no longer flow out.

2, supercharging: after the coffee cake in the powder tank, the pressure of the pot begins to increase, the fire is turned to medium fire, and the pressure continues to increase.

3, extraction: fire. The pressure of the lower pot is increased to balance with the resistance of the coffee powder cake, and the fire is opened to allow the pressure of the lower pot to exceed the critical point of this balance. Under the action of continuous fire, the water quickly passes through the coffee powder cake to obtain a completely extracted and balanced coffee liquid.

4. Pot cultivation: turn off the fire. Turn off the fire immediately when there is a purring sound of steam in the coffee pipe of the pot. Then let the coffee pot sit for about 30 seconds. ?? There is a proper distance between the water pipe of the lower pot and the base of the lower pot. If the heating is continued, there is still high temperature water passing through the powder tank. At this time, the extracted coffee has coffee residue. In addition, if the lower pot is shaken, the pressure of the lower pot will increase intermittently, or because the water level of the lower pot is unbalanced, there is still water passing through the powder tank. Both causes cause coffee to be over-extracted or over-burned.

5. Taste: Remove the coffee pot from the stove. At this time, it is still necessary to let the coffee pot stand for about 30 seconds to 1 minute. Because the coffee extraction process goes through three different stages, it needs to be homogenized again during the rest process. After nourishing the taste of coffee will no longer have the phenomenon of uneven sweetness and bitterness, very soft.

Operation effect inspection: after pouring out the coffee liquid, wait for the coffee pot to cool (or rinse the pot with cold water to cool), unscrew the pot, observe the powder cake in the powder tank. At this point, the powder cake should be completely cake-like, without collapse and cavity. If there are cave-ins and voids, coffee extraction will not work well. Press it with your fingers, it should be dense and slightly elastic. In short, the mocha pot is convenient and practical, easy to operate, and you can choose from mixed coffee or single coffee. For a single item, regardless of the shade, the mocha pot can basically reflect the characteristics of coffee beans. A beginner's choice. The disadvantage is that the amount of one product is limited, which is not suitable for many people to taste coffee.

In recent years, there are mocha pots with electric heating seats and transparent mocha pots on the pot, which expand the use occasions of mocha pots and the ornamental nature of mocha pots. According to the above analysis of the process of using mocha pot, I think that mocha pot with electric heat needs to have fire adjustment function, otherwise, the effect will be poor. A friend asked: Mocha pot powder teacher said to be thick! Answer: The powder of high-pressure steam pot is slightly thicker than that of siphon pot, but it is finer than that of siphon pot. Hot water quickly through the coffee powder dense gap to achieve concentrated extraction effect is the characteristics of mocha pot, coarse powder, with this pot principle is not corresponding. So I don't know what these teachers mean. A friend said: The teacher said that coffee powder can not be filled and can not be pressed, otherwise safety accidents will occur! ?? A: Mocha pot is the need for high-pressure, high-pressure water through the coffee cake, there is a high kinetic energy, in order to completely extract the soluble substances in the coffee powder. This "high pressure" is relatively speaking, and the mocha pot has the necessary safety settings on the equipment, not the danger of "high pressure" as teachers imagine.