Mocha pot use method tutorial, should pay attention to the details

The characteristic of the mocha pot is that it is close to the Italian taste and is heated directly, so there is still a big gap between the pressure and temperature control and the Italian style. Starting from a lower starting point, more than 300 can be bought, and qualified Italian machine 2000 start than save money, if you do well, you can pull flowers. Suitable for general middle-income coffee lovers.

A long time ago, Europeans learned about coffee through the Turks. But Turkish coffee takes too much time to make, so the Italians figured out that this Moka Pot is what we call an "Italian mocha pot". The mocha pot is actually a three-part pressure vessel: water in the bottom, coffee powder in the middle, and extracted coffee on top. How it works: by heating the lower part of the water, let the hot water quickly pass through the middle coffee powder under pressure, and then reach the upper container.

The key to making a perfect cup of coffee from a mocha pot is to have high-quality fresh coffee, pre-heated water, grasp the time to leave the fire when heating, properly grind the coffee, and clean utensils. The tools and materials you need: mocha pots, electric kettles or other containers for hot water, coffee, conical bean grinders, fire sources (gas stoves, etc.), insulation mats, towels and cups.

1. Prepare hot water

Use a kettle to heat the water to the boil, turn off the heat or leave the heat for use. Preparing boiling water is very important in the whole process. Without this step, when heating and making coffee, the whole mocha pot will be very hot, resulting in two consequences: first, the coffee in the pot will be roasted, causing the coffee to taste bitter and not mellow; second, the color will obviously become ugly.

2, the grinding size of coffee beans is a little thicker than when using espresso machine-do it a few more times and you will find the coffee particle size that suits your taste. Percent how hint: grind enough coffee powder at a time.

3. Add hot water to the container below, slightly below the indication line.

4, load the middle filter.

5. Fill the filter with coffee and flatten the surface with your fingers-there is a slight downward push when the fingers move (100% ho hint: not really hard, but similar to arranging the coffee particles tightly. Some people like to knock on the edge of the filter to make the coffee powder a little denser, which is also possible. Be sure to brush off the excess coffee powder on the edge of the surface.

6. Tighten the upper coffee container and the lower water container. Pick up the container below carefully and uprightly, do not shake it, and have a towel cushion to prevent yourself from being scalded by the hot water in the lower layer. Don't twist it too tight.

7. Heat the whole device over medium heat. Be careful not to catch the handle on fire, or it will break. When heating, open the lid.

8, you will see a little bit of coffee begin to come out, and then suddenly more coffee will pop up, and then coffee will keep coming up. At first, the coffee is dark reddish brown, and then gradually lightens. When the color changes to yellow honey, take the whole device away from the fire, cover it, and use towels and insulation pads to prevent burns.

9. Wrap the part of the hot water in a frozen towel or rinse it under tap water to reduce the pressure in the pot, stop the extraction and make the final coffee taste better.

This method of brewing coffee with Moka Pot is suitable for brewing a small amount of coffee.

10, when there is no coffee coming out, you can pour the coffee into the cup. If you can't finish it all at once, keep it in a thermos. If it is not poured out, the coffee will become bitter and astringent.