Enjoy Italian style more easily than Lotte Bialetti mocha pot
When coffee began to become a common household drink, the earliest brewing method was to boil coffee powder directly on the stove and filter it for drinking. In the 19th century, people began to try to use steam to brew coffee, hoping to make a strong cup of coffee in a very short time. At the beginning of the 20th century, the Industrial Revolution began to ferment around the world. Italian Luigi Bezzera created an espresso coffee machine that looked and sounded like a steam train boiler. The dazzling metal shell had brass accessories. When brewing coffee, the sound and light effect was full. Steam trains are an epoch-making product that allows people to travel quickly from one place to another. They are not disappointing when used in brewing coffee. The modern feeling and coffee taste are perfectly combined. Coffee shops attract Italian men like magnets. There is always a good excuse to leave home.
Coffee at home pales in comparison to coffee in cafes. This situation did not change completely until 1933 when Alfonso Bialetti invented the first appliance to completely improve home coffee. And this coffee appliance is the mocha pot we are familiar with today. What is even more amazing is that this mocha pot has never changed at any point since Bialetti was designed. Whether it is material design or even appearance, what we see today is exactly the same as the first mocha pot born in 1933. Its distinctive styling even ranked among the most influential Italian designs of the 20th century, alongside the Vespa in 1946 and the Fiat 500 in 1957.
The clever Bialetti created a mocha pot that allowed people to brew coffee-house coffee at home, but the octagonal mocha pot didn't really flourish until his son Renato inherited the mantle. Renato returned to Italy from Germany after World War II and reopened the machinery his father packed during the war. With his marketing skills, he expanded from reading newspapers, broadcasting and even large-scale three-dimensional sculptures outside exhibition halls. The production of Moka Express expanded from 10,000 bottles per year in his father's time to 1,000 bottles per day, and the global sales volume reached 300 million bottles from 1950 to the end of the 20th century.
Times are changing, and the material of mocha pots has evolved from aluminum to a variety of materials, but Bialetti's Moka Express mocha pot, in addition to some parts produced by industrial technology, still insists on the hand-made bottom pot used to hold water since its inception in 1933, which is why its internal surface looks very handmade. The original Italian Bialetti mocha pot has a cartoon image of a mustached man pointing up as if he is ordering a cup of coffee. This is a logo created by Renato in accordance with his father's image. It now appears in 90% of Italian families, but also in the hearts of coffee lovers all over the world.
- Prev
Coffee connoisseurs' appreciation principles and techniques for tasting coffee
To taste coffee, you should not only drink it, but also smell it. Although there is no absolute formula for judging whether coffee is good or bad, mastering the following four connoisseur principles commonly used by experts will help you understand coffee and then know how to taste coffee: the taste of Acidity coffee is light on the tip of the tongue. The acid word looks eye-catching, but the original taste and fresh vitality of coffee beans are just like wine.
- Next
Malaysian white coffee is a native product of Malaysia.
White coffee is a native product of Malaysia with a history of more than 100 years. White coffee does not mean that the color of coffee is white, but uses high-grade Liberica, Arabica and Robusta coffee beans and super skim cream raw materials to remove a large amount of caffeine after moderate and mild low temperature baking and special processing, remove the bitter and sour taste produced by high temperature carbon roasting, and remove the bitterness of coffee.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?