BIALETTI double valve mocha pot sharing

Looking forward to the stars and the moon, the long-awaited BIALETTI double valve mocha pot has finally arrived! Because I love the fragrant Italian Espresso, the original ordinary mocha pot can not satisfy me, specially ordered the top double valve door pot to experience the charm of double valve ~ ~ first of all, let's enjoy this professional BIALETTI pot!

Anyone who plays with the mocha pot knows that the tightness of the upper and lower pots is very important, because the mocha pot depends on the air pressure! The round design is really difficult to tighten and slippery! Bialetti's polygonal kettle design makes it easier to work and skid when spinning the kettle.

The whole pot is made of aluminum alloy, and according to the coffee shop owner, the aluminum alloy pot is the same as the purple sand teapot.

The transparent top of the pot is designed so that the cook can see the situation in the pot clearly.

The essence of this pot is on the round pressure valve in the middle, in fact, the principle is very simple, just like our old pressure cooker, the outlet will put something like a weight to hold it down, so that if the gas is to get out, you need a higher air pressure to push the weight away. The design of this pressure valve belongs to the patent of BIALETTI, which increases the pressure of the mocha pot when cooking, which is why this mocha pot boasts that it can extract CREMA!

Maybe it's because of the extremely high pressure? It feels that the bottom wall of the kettle is very thick, and it is estimated that if it is too thin, it may explode. Add boiling water to the pressure relief valve.

Put it in the powder trough, put in the powder for 4 people, and compact. BIALETTI thoughtfully adds rubber washers at the junction of the powder trough and the lower pot to prevent steam from overflowing between the powder trough and the lower seat and burn the coffee powder, and it is easier to extract the coffee's crema.

Put on the filter paper, because the water in the lower seat is quickly passed through the coffee powder to the upper seat under high pressure, so if you do not add the filter paper, the coffee will contain tiny coffee powder, which will feel thicker and affect the taste.

The double valve is really very powerful! So many crema usually can only be made by a fairly professional coffee machine. Originally, the pot was sprayed slowly because the air pressure was not enough, but this double valve broke out in an instant, and the water was very fast, and it all came up in more than 10 seconds to better extract the taste of coffee! But because of the high pressure, the previous heating time is very long! This layer of oil is not only the source of the fragrance of espresso, but also the spirit of espresso. Coffee fans do not drink espresso without a layer of crema, because it is enough to show that this is a failed espresso. If you are a player who only drinks lattes and kapos instead of espresso, pull flowers are the dream of many people, but if there is no crema extract, it is difficult to make a good latte or latte! And the color is not beautiful.

Crema is easy to dissolve in coffee. Although what I just saw in the pot is full, there is only a thin layer left when poured into the cup. In addition to the professional coffee machine, it is not easy for me to make this level of coffee at home. After tasting it, it can probably be equivalent to the level of persimmon doctrine.

It is also important to note that it is best not to put the brewed coffee in the pot, because although it is not reheated, the pot is still very hot, so it is easy to overheat if it is not poured out, and it will have a bitter taste after a long time.

This week, I specially went to the first floor of Yuehua to play with the so-called top coffee machine in Quanzhou. It is rumored in the industry that it is a machine made in Switzerland that signs tens of thousands of beans a year. Top coffee beans + top coffee machine = top coffee, with a thick layer of crema floating on it, it tastes so delicious! What the machine does is different! Next time you eat on the first floor of Yuehua, you must have a try! The smell of that coffee can stay in your mouth for at least half an hour! However, this also reduces the fun of do-it-yourself DIY. What we enjoy is the process of doing it. At the very least, we are better than the coffee shops in Quanzhou.