Drip filter coffee or mocha pot?-mocha pot coffee powder thickness

Drip filter coffee or mocha pot?-mocha pot coffee powder thickness

When the siphon pot is boiled, the room is full of fragrance

However, when drinking it, a friend who is used to drinking strong coffee feels that the taste is too light. If it is black coffee, he thinks it is just right. If he adds sugar and milk, it will not be enjoyable to his taste. I won't talk about it. I only drink black coffee, so the siphon pot is just right for me, hey!

This is also a reference for friends who are going to start with the siphon pot. If your taste is too heavy, you should grind the powder finely and use as much powder as possible.

The mocha pot is composed of the upper pot, the filter screen and the lower pot, and the filter net is located between the upper pot and the lower pot. When brewing, the water is placed in the lower pot, and the coffee powder is placed in the middle of the filter; when the lower pot is heated, it produces water vapor, forming a force of about atmospheric pressure, pushing the hot water upward, passing through the coffee powder and the thin tube in the pot, and touching the lid of the pot. It falls into the upper pot to form a coffee liquid.

[main point]: heat the correctly installed mocha pot on the heat source. The key to filling a mocha pot with real powder is to fill it as much as possible instead of pressing it tight. The powder can be injected in batches when loading the powder, and the edge of the powder trough can be covered as much as possible without leaving any gap. For ease of observation, I suggest boiling the mocha pot with the top open.

Soon the coffee liquid overflowed from the central metal column of the upper seat.

With the continuous extraction, the liquid level of coffee will rise gradually. When there is grease on the liquid surface, please be careful that the coffee extraction is coming to an end. When the color of the oil changes from dark to light, the heat source should be cut off immediately to stop the extraction, otherwise the coffee will be in a state of over-extraction.

In particular, you can't stop after the sound of "snoring". This kind of coffee may even have the taste of roasted rubber.