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Introduction to mocha pot hand brewing, a more popular method of coffee brewing in China

Published: 2026-04-05 Author: World Gafei

Last Updated: 2026/04/05, One of the more popular methods of coffee brewing in China-mocha pots are often more sensitive to the use of plugs, that is, why stoppers are more depressed than their hands: this part of the amount of water refers to the amount of coffee liquid after brewing. If it is brewed in an American coffee machine, it is necessary to add 2 grams of water, such as 12gX2=24cc, to add more 24cc.

The severity of a rig is often affected by the use of plugs, which is why it is more difficult to use a plug than a hand-held one.

This part of the amount of water refers to the amount of coffee liquid after bubbling. If you use an American coffee machine to brew, you must add more water of 2 grams of coffee, such as 12gX2=24cc, and add more 24cc.

The temperature and bubble ratio can be measured by precision instruments, only the extraction rate, such as grinding roughness, water temperature, size and height of bubble water column, mixing method (plug). Wait, there are "multi-factor interactive shadows".

Only by adding more money to make your methods more stable, so that you can keep each bubble in a certain level! 2013.12.22

Bubble-like water

The hand-made bubble bubble method is convenient to compare with the longer time required by other bubble methods, so the degree of water can show the special taste of single bean and reduce the sour taste with high bubble, while deep-baked beans with low bubble can reduce the bitterness and taste, and become more tasteful. otherwise, the opposite results will be obtained, and the control of the degree of water will be more important.

For the roasting degree of all kinds of coffee beans, please refer to the series of coffee bean products.

The method of brewing "ear coffee" (10g per bag of Sangshan coffee)

Standard coffee cup (200cc)

1. The top seal of the ear coffee is torn off and it is on the cup.

two。 Prepare water (please refer to the description above): pour 200C water into the bubble volume to make 160~180cc coffee.

If the water output of your water opener is too large, it is recommended that you prepare a cup with a mouth or a measuring cup to facilitate pouring water.

If your water pump can manually control the amount of water output, you can take the cup directly to the bottom of the outlet to receive water.

3. Pour the hot water from the medium pan and pour the coffee powder for the first time, that is, stop soaking in the hot water for 20 seconds.

4. After that, you can stop pouring water and let the coffee overrun by draining the water to the second and third place of the ear. (the amount of water should be sustained and uniform, and do not continue to change from large to small.)

5. Then continue to pour water until the cup is 8: 9 minutes (about 160cc). Soak for about 5 seconds and remove.

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