Mocha brewing is very different from other brewing methods

First, it is light:

1. Grind coffee powder to medium thickness

two。 Add cold water to the lower pot-the water level is about 0.2~0.5MM away from the pressure relief valve.

3. Put the kettle on a gas plate and heat until there are rare bubbles rising from the bottom of the pot to the surface of the water. Do not let it boil.

4. In the process of waiting, put the coffee powder into the powder trough, preferably full, gently flick the powder trough with your fingers, and then hold the powder trough to do horizontal circular movement, in order to make the coffee powder denser and the surface flatter without cracks on the edge of the powder trough. At this time, according to personal needs, you can put the filter paper flat on the surface of coffee powder, but do not press it down, otherwise the kettle will crack if it leaks heavily.

5. Take out the pot, install the strainer and rubber mat, and flush the strainer and rubber mat with the faucet, then rub your fingers on the strainer and rubber mat, in order to form a water seal between the rubber mat and the strainer and kettle to prevent steam from going the right way.

6. After the next kettle has reached the predetermined state, adjust the fire to just enough to maintain the burning, do not leave the fire, gently put the powder trough vertically into the lower pot, and pay attention to whether it is misplaced, because there is a shallow groove on the edge of the lower pot. Just surround the edge of the powder trough to make it close, then gently put on the pot and screw it a few times, then lift the whole pot away from the source of fire. Hold the lower pot horizontally on the hand mat, then tighten the pot, then put it back on the fire and bring it to a low heat (all actions should be light to prevent the powder trough from shaking out of position)

7. Heat over low heat until you see a little steam coming out of the exit and change to medium heat until coffee comes out.

8. When you see the coffee flowing out, quickly adjust the firepower to the fire (do not exceed the bottom of the pot) until the flow rate of the coffee increases significantly, and then turn off the fire immediately after continuing the fire for a few seconds. OK a light cup of coffee will complete step 8 as the focus, turn off the heat slowly, the coffee will have a taste of excessive extraction, and turn it off early will be a bit wasteful But personally, I think it's better to waste a little coffee powder than a whole pot of coffee.

Second, the next thing to do is a little thicker, the overall steps are basically the same, but the coffee powder should reach the standard thickness of the mocha pot, and adjust the firepower to medium heat until the end of the extraction.

Third, if you want to get the strongest coffee, you need to fill the pot with cold water and heat the pot over low heat until the end of the extraction. The focus of these three methods is on the timing of turning off the fire. Different times of turning off the fire can get different flavors of coffee.

OK, if you like stronger coffee, then you are duty-bound to buy a mocha pot and carefully appreciate the fun it brings. It will make you wander between hell and heaven. Generally speaking, you have a better chance of going to hell than going to heaven (remember, no matter how light, the coffee from the mocha pot will be stronger than other utensils!)