As one of the most common espresso extraction devices, the mochapot has been loved by many coffeemakers with the advantage of price-friendly, light-looking and portable operations。
When a freshman friend looked at the mocha pot, he noticed a saying: the newly purchased mocha canteen must be boiled twice or three times before it is officially used, and the coffee is poured out. Why
First, there are many mocha pot styles that are common on the market, which are typically made of metal casings and other small components, divided into three parts of the canteen, powder bowl and pot, which are connected by catheter, and the metal part is usually made of aluminium alloy or stainless steel。
In the course of production and transport, the mocha canteen may contain a small amount of micrometal residue, with the inevitable metal smell. So it's necessary to clean up the mocha pot before it's officially extracted. This step is also known as the "opener"。
When the new mocha canteen is in hand, we can break every part of it, wash it down with liquid water, and remove the scraps and dust that are stuck on it. They are then wiped out with dry towels or paper towels and dried。
A pot of coffee is then prepared in accordance with the normal procedure, i. E. Water-filling-cracking-heating-heating-leaving-cleaning, so that two or three repeats can complete the new pot's “packaging ceremony”. The high-temperature derived coffee fluid follows the catheter and flows through the filters into the pot, not only effectively removing the trace metals left behind during production, but also, to some extent, leaving behind the unpleasant taste of aluminium。
New mocha canteen opening links do not recommend direct use of water for test. Because of the absence of coffee powder, which is a “blockage”, hot water is easily sprayed under pressure and carries the risk of burns. Since the first three test boils were intended to clean the cracks inside the mochapot and may be mixed with miscellaneous items, it is recommended that they be dropped and not drink. If we feel wasted, we can also use long-placed, deep-made coffee-cracked casseroles (powder) to open the pot and then extract them with fresh beans that we like。
In fact, in addition to doing the cooking work, the following details are equally important when using the mocha pot。
Mocha canteens are extracted in a form similar to the italian coffee machine, and when the heat is high, the water in the canteen is first heated into steam, creating a certain pressure to push the steam from the bottom up. When hot water reacts up with coffee powder, increasing pressure continues to push the extracted coffee fluids up to the pot, which is what we need. So when there's a blockage, or when there's an excessive rush out of coffee, there's a spray。
The amount of water added to the pot needs to be kept within the standard tic line, that is, 0. 5 cm below the discharge valve line. This valve is designed to prevent some factors (e. G. Too thin coffee powder) from causing an explosion. If the water does not pass the valve, it may lose the depressive effect and risk explosion。
The grinding of coffee powder, if too rough, can lead to inadequate extraction, too small resistance and spraying, and the passing of rules can lead to overstretching, and coffee is bitter and difficult to access. The dust tank needs to be filled (to the extent of a small hill drum), and without sufficient coffee powder, the water in the pot cannot be fully extracted when entering the middle layer of powder under steam pressure, which in turn can lead to the spraying of the canteen into “two ponytails”, and the taste of coffee is difficult to imagine。
Since most mocha canteens are designed for metal casings and are highly heated, the heat should be kept as low as possible, keeping insulated and using wet towels to avoid burns. If we hear the sound of grumbling, but the pot never spills the coffee fluid, it is likely that the vent is blocked and should be removed from the heating source to avoid a safety hazard due to excessive internal pressure。
Every time a mocha pot is used, it is cleaned and dried in time to avoid oxidation. Obsolete coffee stains, if left in filters, gaskets, extraction channels, may cause congestion, affect normal extraction, and eventually lead to smelt and charisma。
