BIALETTI double valve mocha pot sharing

The long-awaited BIALETTI double valve mocha pot has finally arrived! Because I love Italian Espresso, the original ordinary mocha pot is not enough for me, specially ordered the top double-valve pot to experience the charm of the double-valve ~~ first to enjoy this very professional BIALETTI pot!

People who play mocha pots know that the sealing of the upper and lower pots is very important, because mocha pots rely on air pressure!!! Round design is really difficult to tighten, will slip! Bialetti's polygonal design makes it easier to spin and slip.

The whole pot is made of aluminum alloy. According to the owner of the coffee shop, the aluminum alloy pot is also the same as the purple teapot.

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

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 press it down. In this way, if the gas wants to escape, it needs higher air pressure to push the weight open. This valve design is patented by BIALETTI. It is because of this valve design that the pressure of the mocha pot is increased during cooking. This is why this mocha pot is advertised as being able to extract CREMA.

Maybe it's because of the high pressure generated? Feel that the bottom pot wall is full of thick, it is estimated that if it is too thin, it may explode ~ add boiling water to the pressure relief valve below.

Put into the powder tank, put in 4 parts of powder, compact. BIALETTI thoughtfully adds rubber washers at the joint between the powder tank and the lower pot, which makes it easier to extract crema from coffee without easily allowing steam to escape from the powder tank and the lower seat.

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

The double valve is really powerful!!! This much crema is usually made only by a fairly professional coffee machine. The original pot was slowly spouting out due to insufficient air pressure, while this double-valve one exploded instantly. The water was flowing quickly, and it only took about 10 seconds for it to fully come up. It was better to extract the taste of coffee! However, due to the high pressure, the heating time before was very long! This layer of fat is not only the source of espresso aroma, but also the spirit of espresso, coffee fans are not drinking espresso without a layer of crema, because this is enough to show that this is a cup of failed espresso, if you are only drinking latte, cappuccino, but not espresso players, pull flowers are many people dream of, but if there is no crema extraction, want to make a cup of good pull flowers cappuccino or latte, is difficult! And the color is not beautiful.

Crema is easy to dissolve in coffee, although just saw in the pot full, but poured into the cup only a thin layer left. Apart from professional coffee machines, it was already quite difficult for him to make coffee of this level at home. After tasting it, it could probably be equivalent to the level of tomato doctrine. Not bad!

There is also a point to note that boiled coffee is best not to put in the pot, because although there is no reheating, but the pot is still very hot, do not pour out, then easy to overcook, a long time will have a bitter taste.

This week, I went to the first floor of Yuehua to play with the so-called top-level coffee machine in Quanzhou. Rumors in the industry said that it was a machine that gave me tens of thousands of beans a year, made in Switzerland. Top coffee beans + top coffee machine = top coffee, with a thick layer of crema floating on it, the taste is too fragrant! Machines are different! Next time you go to the first floor of Yuehua to eat buffet, you must try it! The aroma of that coffee can stay in your mouth for at least half an hour! However, this also reduces the fun of DIY. What we enjoy is this hands-on process. At least we have more delicious coffee shops than Quanzhou.