1. The working principle of the Moka pot
The moka pot is made of aluminum or stainless steel and is divided into two parts, the upper and lower parts, which are connected by a pipe in the middle. The kettle, the kettle body has a pressure relief valve that will automatically release the pressure when the pressure is too high.
The working principle of the Moka pot is that the pot is heated on the stove, the water in the bottom of the pot is boiled and converted into water vapor, and the pressure generated by the volatilized steam when the water is boiled is used to push the hot water from the conduit into the water vapor. The powder trough that holds the ground coffee is filtered by the filter and flows into the upper pot.
Second, how to use the Moka pot
1. Unscrew the pot body, add an appropriate amount of water to the bottom of the pot, and control the water level to 0.5 below the safety valve cm position. In order to avoid safety accidents during use, the safety valve will automatically release the pressure when the pressure of the lower pot is too high. If the water level is higher than the safety valve, the pressure relief function of the safety valve will not work normally.
2. Add coffee powder to the powder tank, preferably medium and fine-grained coffee powder. When installing, properly vibrate the powder hopper to distribute the coffee powder evenly. After filling, gently press the surface with your fingers to make the coffee powder more dense, so that the extracted coffee will taste better.
3. Tighten the upper and lower parts of the moka pot together to prevent water vapor from leaking. Keep the lower pot upright to prevent the water from soaking the coffee prematurely and affecting the taste.
4. Place the moka pot on the heat source and heat it, usually for about 5 minutes. But be careful not to overheat the time, which will cause the coffee powder to produce a burnt taste. Observe the hole where the coffee comes out of the upper seat to ensure that the coffee is extracted normally and smoothly. After the coffee extraction is completed, turn off the heat source in time, pour out the coffee and enjoy.
5. Remember to wash it in time after enjoying the coffee to avoid the accelerated aging of the moka pot caused by coffee residue in the pot.
3. Precautions for using a moka coffee pot
1. Before using a newly purchased moka pot, it must be boiled at least twice. To cook means to try cooking first.
2. The amount of powder used in the moka pot, each cup uses 7–8 grams of finely ground coffee powder.
3. Try to use medium roasted to dark roasted comprehensive coffee or single-origin coffee, which is conducive to extracting coffee with a stronger flavor.
4. Remember that the water level of the lower pot cannot exceed the lower edge of the pressure relief valve.
5. The size of the filter cloth should not be larger than the surface of the coffee powder, otherwise it will cause too much pressure and the steam will overflow.
6. It is normal that there is still a little water in the pot holder after use.
7. After cleaning, the bottom of the Moka pot must be placed upside down to dry to avoid oxidation.
8. The length of time the coffee stays in the pot can be used to adjust the taste of the coffee. For example, when using lighter roasted coffee beans (the color is closer to light brown, and there is no oily grease on the surface), you You can allow the coffee to stay in the moka pot for an extra minute to a minute and a half after the extraction is complete.
