Italian coffee pressurized espresso mocha pot Italian coffee maker

Pressure method

Espresso is made from 80 to 96 degrees Celsius hot water at a force of 8 to 9 atmospheres through compacted coffee cakes, usually only 30 milliliters per cup. It is one of the strongest of the common coffee, with a unique aroma and a touch of oil (Crema) floating on the surface. It can be drunk alone; it can also be further made into a variety of other drinks. Because of its fast brewing speed, high concentration and low caffeine content, this method is used in many chain coffee shops or seasoned coffee.

The mocha pot, also known as the Italian coffee pot, is a three-layer stove. After boiling water at the bottom, the coffee powder is pushed through the middle layer by steam pressure to enter the upper layer, and the coffee concentration obtained is comparable to that of espresso, but there is no oil slick, but if a pressure gasket is installed at the coffee spill outlet, the golden crema can be extracted. The mocha pot and the semi-automatic espresso machine have the same structure, but the way the water comes out is upside down. Remove the fire from the bottom of the pot as soon as possible after the coffee spills about 30~40cc, and then wipe it on the bottom with a cold towel.