Siphon pot + mocha pot
[how siphon pots and mocha pots work] are actually similar: the water in the lower kettle is heated and sealed, and the water vapor produced by boiling forms air pressure, which is extracted by pressing the water into the upper pot through a tube. The difference is that the mocha pot is more airtight, the coffee powder is ground finer and pressed into pressed powder, high-pressure hot water passes through pressed powder quickly, and the coffee liquid extracted from the siphon pot is stronger, while the coffee liquid brewed in the siphon pot will eventually be sucked back into the next pot by cooling air pressure.
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Use a siphon pot to make individual coffee
The siphon pot should be washed and ready for use, and its appearance should be dried to prevent it from bursting in case of fire. Pour 2 portions of hot water into the ball and heat it with an alcohol lamp. Put the filter in the upper half of the container, pull the small spring under the filter to hook to the bottom of the container, and the filter is glued to the bottom entrance to prevent the coffee powder from falling. Take two tablespoons of single powder (such as Colombian coffee or Brazilian coffee) with a spoon, about 10 grams per spoon
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Make a cappuccino with a mocha pot
Pour hot water into the lower container of the mocha pot, the water level is below the pressure hole, put into the filter rack, scoop into the mixing powder to the flat mouth, no need to press. Screw on the upper part of the container and be careful not to burn it. Heat it over the alcohol lamp, and when the water boils through the coffee powder, the coffee liquid will slowly overflow from the catheter in the upper half of the container, waiting for the sound of po-po- air in the pot, or open the lid to observe the catheter.
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