The origin of coffee pot analysis of the source of mocha pot and mocha pot characteristics
The source of the mocha pot
Mocha pot, also known as direct Italian coffee pot or Italian mocha pot, is a kind of traditional Italian coffee utensils. Italian mocha pot (Moka Express) comes from the name, because it is related to mocha coffee (Mocha), originated in 1933 invented by Mr. Alfonso Bialetti in Italy, only because Mr. Bialetti invented this coffee utensils, named "Moka" and "Mocha" under the same meaning caused confusion, but also let many people mistakenly think that using this coffee pot can make mocha coffee, or that this coffee pot specializes in brewing mocha coffee! Over time, the mocha pot has naturally become a symbol of family-style "Espresso" coffee, because it is easy to use and almost every Italian family has one. Because mocha pots are so popular in Italy, even in Europe, mocha pots can be said to be a must-have coffee utensils for every family, resulting in one of the best and most extensive gifts for relatives and friends. therefore, many manufacturers make the mocha pot beautifully shaped, the style design is unique, and the appearance is a perfect combination of both practicality and decoration, which is not only of collection value, but also of commemorative significance.
The characteristics of mocha pot
The main features of mocha teapot are elegant and chic in shape, simple in operation and quick in cooking, small in size and reasonable in price. No matter how the appearance of the mocha pot is designed, the structure of the mocha pot produced by various manufacturers is more or less the same, which can basically be divided into three parts: the upper pot, the lower pot and the filter. The Italian mocha pot uses the vapor pressure of about 1.5-3.0 atmospheric pressure produced in the next pot. When the steam pressure is high enough to permeate the coffee powder and push the hot water to the upper pot, the hot water flows through the finely ground coffee powder in the funnel filter on the way to the upper pot. When the coffee essence is extracted quickly, it means that the espresso is ready. The extracted coffee essence, with a strong, sour and bitter taste, is the closest coffee utensil to the Italian espresso "Espresso".
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The working principle and usage of mocha teapot Analysis of the structural characteristics of Moka teapot
First of all, let's analyze the structural characteristics of the mocha pot: the lower pot is filled with hot water, and after it is heated on the stove, the boiling steam of the hot water will pass through the pressure to filter the hot water from the tube of the coffee container in the lower pot through the coffee powder and leave the fragrant coffee in the upper pot. Here are the general steps: 1. Water quality is very important! Preferably a household water purifier.
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The skill of choosing coffee beans from the beginning of drinking
When many books introduce how to choose coffee beans, they mostly ask to look at the beans, smell the beans, touch the beans and even bite them. although these are important, the prerequisite is whether the taste of coffee roasting is suitable for you. Each roasting stage will vary according to the roaster's understanding of coffee roasting, and the roasting hand will be adjusted for cost considerations.
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