What's the difference between mocha and espresso?

First of all, you have to make it clear that the two kinds of coffee are not only made in different ways, but also in the materials. The beans used in mocha coffee are different from those concentrated in Italian style. Not to mention the origin and the quality of beans, the heat of baking is different. Beans in espresso are generally heavily roasted, which is almost the same as charcoal. To put it simply, the tools used in mocha production are generally as follows: 1. The mocha kettle, which is a manually operated metal kettle, is divided into upper and lower parts, and the water is ejected upward by using the gas pressure produced by water heating and volatilization. after passing the coffee powder, enter the upper part of the kettle. This is the traditional practice of authentic mocha coffee, and even this pot is named after coffee. 2. Siphon pots, most of which are made of heat-resistant glass, are also divided into upper and lower parts. when heated, water rushes into the upper part to mix with coffee powder, and after cooking, as the lower part begins to cool, the upper coffee liquid is siphoned back to the lower part, while the coffee powder is filtered out. This is the most common way of brewing coffee. Almost all coffee can be brewed in this pot. It is easy to operate, but it is easy to learn but difficult to refine. People who can use siphon pots can be found everywhere, but the taste is far from good. 3. The Royal Belgian Pot, not to mention much, is actually a variant of the siphon pot, but it is more exquisite, more exquisite and more beautiful. I don't know, coffee, that's what it feels like! This pot completely sets off the taste of coffee, whether you are pursuing the taste of life, or simply to look good, even if you just want to show off, this pot can meet your requirements. 4. Hand punching, this method requires a small hot kettle, a punch rack and small bits and pieces of filter paper. In fact, this is to put the ground coffee powder into the rack, and then directly flush it with boiling water. It sounds easy, but it would be a big mistake to say it is simple and rude! Actually, it's a meticulous job. Why use a thin-mouthed thermos? It is because this kind of kettle mouth is small, the water is slow, and the flow rate can be well controlled. When making coffee, turn in a circle and make it carefully and slowly from the outside to the inside. Don't say it, it's troublesome to think about it. There is also a pressure kettle, which is actually a teapot with a filter. In fact, there is little difference between the pressure and the hand, but the coffee residue is pressed down on the bottom of the teapot with a filter. This pot is good for drinking tea. Making coffee is a disaster! Even the new pot can't filter all the coffee grounds, and when you take a sip of coffee excitedly, the coffee grounds in your mouth will definitely make you forget the aroma of coffee. 5, dripping method, this method requires the use of American-style automatic dripping coffee machine, this kind of pot can be seen everywhere, very suitable for beginners, the water will pass through the heater from the water tank, then drip from the top of the pot to the coffee powder, and finally flow into a glass pot below. Mocha beans, with this pot, this is an authentic American mocha. The so-called American coffee is actually brewed in this pot, or all the coffee brewed in this pot can be called American coffee. For example, American mocha, American latte. Americans are like this, everything will change when it comes to them. In fact, if you ask me, this thing is for lazy people. Typical Americans make pies. Everything should be fast and simple. In fact, real experts do not use this kind of pot, and Americans usually use it only when they are in a hurry, such as coffee provided to employees in office buildings, or breakfast to save trouble. As for the taste-not much better than the instant one! Let's talk about espresso. The so-called espresso refers to coffee that is made by grinding deep-roasted Italian coffee beans into a finer powder and then brewing with a special semi-automatic or fully automatic Italian coffee machine. First of all, beans, beans of Italian coffee, may not all be produced in Italy, especially in China, it is impossible to guarantee the origin. Um, by the way, in fact, a lot of coffee in China uses Yunnan small coffee beans, but the roasting methods are different, resulting in different flavors. But no matter where the raw beans are from, as long as they are Italian-style beans. Second, let's talk about the coffee machine: when it comes to the Italian coffee machine, it is necessary to understand the evolution of coffee. In the earliest days, the method of brewing coffee was so rough that it could even be called coffee if you set a small pot on the stove and boil it slowly. Well, I know it doesn't taste good, because the coffee will be sour and bitter if it's heated for a long time. So people slowly explored and invented a way to grind the coffee into powder and rinse it with hot water, so that the coffee tastes much better, the flavor is stronger, the bitterness and sour are also very good, and the coffee powder is filtered out by the filter material. no more pesky coffee grounds! The only deficiency is that the waste is serious, and the water temperature is not easy to grasp. Later, someone invented the siphon pot, which is much more advanced than hand punching. It retains all the advantages of hand flushing and solves the problem of waste. Through the method of half-bubble and half-stew, the internal aroma of the coffee powder is also completely released, and the brewed coffee is full-bodied and full of taste, which is very popular. Although it seems that there are more procedures to operate, it is actually easier to brew coffee in a siphon pot than to brew and filter, and the coffee is more fragrant and stronger. But after all, man is an insatiable animal, and after squeezing the aroma inside the coffee, some people begin to think differently. Some people found some fine foam in the coffee powder made in the siphon pot. When the coffee is first brewed, there is a lot of greasy foam in the hot coffee grounds left at the top of the siphon pot, which looks like grease floating on the water. However, after the siphon pot sucked down the coffee liquid, it could not extract the oil, so someone came up with another way. Since the oil floats on the surface, why not make a special pot to let the boiled liquid gush up so that the oil in the coffee can be extracted together? At first, people realized this idea with a French kettle, but later, because they couldn't stand the annoying coffee grounds, an Italian invented a new kind of pot-the mocha pot. The mocha pot has a two-layer structure, and when the water in the lower part is boiled, it is sprayed into the upper half of the pot through a mesh filter containing coffee powder. Although hot water can be injected into finely ground coffee powder without air pressure, this is not strictly a concentrated extraction, but rather close to dripping, but the coffee made by the mocha pot still has the concentration and flavor of Italian coffee Espresso. In fact, mocha is the prototype of the earliest Italian coffee, which has a stronger aroma and bitterness than traditional coffee and a little strong aroma of coffee oil, which makes mocha coffee all the rage. But the good times didn't last long, and the surprise of mocha didn't take long to get used to, and the tongue, which tasted coffee oil, began to prompt the brain to pursue more coffee oil. Through long efforts and constant bold imagination, the Italians applied the steam technology that had not been invented at that time to brewing coffee, and the real Italian coffee machine was born. Today's Italian coffee maker has improved a lot compared to the earliest days, but the principle of making coffee has not changed much. It makes hot water pass through coffee powder quickly through high pressure and high temperature. due to high pressure, hot water can quickly destroy the structure of coffee and extract the deep-seated oil inside. I have personally tried that no matter what kind of beans they are, as long as they are cooked in an Italian coffee machine, the oil will be squeezed out in an instant. Of course, it is better to brew authentic Italian coffee with special coffee beans. In fact, the so-called Italian Espresso, is the deep-roasted Italian coffee beans with a special Italian coffee mechanism to take out the coffee. Thicker, more fragrant, deep nutrition, ever-changing collocation. Look what's on sale in the store now: cappuccino, caramel macchiato, latte. Even if it is a cup of Espresso with nothing added, it also has an irresistible fragrance! Gonfrian original hand hit, hope to adopt. Well, please indicate the source of the reprint!