I recently read The World Atlas of Coffee, the coffee master James Hoffmann, which introduces the history of coffee evolution and the development of coffee in various regions, explains the differences in the characteristics of different types of coffee, and depicts coffee from raw beans. The whole journey to a drink. If you love coffee too, then you will love this book. Some friends said that the coffee brewed in the Moka pot is too bitter and too embarrassing. In fact, a large part of the reason is that the method of use is not correct. It is better to give the Moka pot a chance, according to James Hoffmann's method, try it? For the specific analysis of the structure, principle, advantages and disadvantages, suitable coffee beans, etc. of Mocha pot, please go to my public number E-CHOLIFE to view it~
Preparation: Burn a pot of boiling water, grind the coffee beans, and prepare a wet towel. Mocha pots should be used directly to extract coffee with boiling water to reduce the time it takes to heat the coffee to avoid the metallic taste of the coffee. A mocha pot with a capacity of 4 cups requires approximately 15-17 g of ground coffee (approximately 2.5 tbsp).
Pour boiling water into the lower seat and the water should not exceed the height of the safety valve. It is best to be flush with that line. If the water is too small, the pressure will be too small, which will also affect the extraction effect.
Fill the powder tank with coffee powder, do not press it, just put it on, leave the gap between the coffee powder, increase the extraction degree, and smooth the circumference with your fingers.
Install the powder tank and the upper seat in turn, and tighten some. Since the lower seat is hot, use a wet towel to help fix it.
Place the moka pot on the edge of the stove to prevent the handle from being too hot; heat it on medium heat; open the lid for easy viewing, and the outlet is facing yourself. Put the wet towel in the freezer of the refrigerator for future use.
After a while, the coffee slowly came out, the color gradually deepened, and there was a small amount of grease. At this time, the wet towel could be taken out of the refrigerator.
With continuous extraction, the amount of coffee will increase.
Pay special attention when the color of the oil is slowly getting shallower. Before the sound of the bubble in the moka pot, be sure to leave the moka pot away from the heat source and place it on the wet towel to cool down quickly to avoid the bitter taste caused by excessive baking. The amount of coffee extracted in this way is relatively small, but the concentration is high and the taste is pure.
When the coffee no longer overflows, you can pour it out and enjoy it. You can mix your favorite coffee according to your personal preference.
Attach the ingredients of different coffee drinks:
For the specific analysis of the structure, principle, advantages and disadvantages, suitable coffee beans, etc. of Mocha pot, please go to my public number E-CHOLIFE to view it~