Why can't the Moka pot produce fat?

Without changing the pot, you can make the single-valve Moka pot extract rich oil by choosing fresh dark roasted beans, controlling the grinding degree and filling powder techniques. Note that the grinding degree should be slightly coarser than Italian grinding. When filling the powder, the lower layer of powder should be evenly distributed. You can choose whether to press or not according to the grinding degree. Use a two-valve moka pot for better results.

Most of my friends on Qianjie Street are loyal fans of Italian coffee. Compared with the fresh taste of hand-brewed single products, they prefer the deep and rich coffee, so they have included the coffee machine in their shopping list early. Checklist! However, the semi-automatic coffee machine was too expensive. After some understanding, I chose a more cost-effective "substitute coffee machine" - a Moka pot!

Moka pots are good everywhere. Whether it’s the affordable price or the delicious coffee they produce, they are worth every penny! However, the Moka pots purchased early were all single-valve ones, which had an obvious disadvantage: the coffee creme they produced would be a little thin and dissipate quickly.

Fat is still very important for those who pay attention to taste and make milk coffee! Coffee with oil will be more mellow than coffee without oil; moreover, oil can make milk coffee latte art more exquisite and taste better! So, is there any way to make rich fat without changing the pot?

Why is the grease in the Moka pot so thin?

The extraction of an espresso machine uses more than 9 air pressures to press out coffee, which contains carbon dioxide released by hot water. The carbon dioxide is mixed with insoluble substances that are also forced out, forming a Rich Italian concentrated oil!

However, even if the single-valve Moka pot is squeezed dry, it cannot reach the air pressure of 9bar, let alone more than 9bar! Therefore, under low pressure conditions, the grease produced by a single-valve Moka pot is thinner and dissipates faster! But in fact, we only need to pay attention to some details to extract rich oil!

How to make a single-valve Moka pot extract rich oil?

1. Selection of beans

Fresh dark roasted beans are definitely the best choice. Deep roasting makes the texture of the beans more loose, and hot water can more easily penetrate into the inside, so that the carbon dioxide hidden in the beans can be discharged with the hot water before it can be dissipated!

But please note that freshness here does not refer to freshly roasted beans, because the carbon dioxide content at this time is too much, which will hinder the extraction of aromatic substances, and the final coffee will not taste so good!

Therefore, fresh beans here refer to beans that have been raised and are still within the viewing period! Fresh beans contain the most carbon dioxide. Combined with the loose texture of dark roasted beans, we can more easily obtain a large amount of fat.

2. Grinding degree

In addition to using fresher beans, we also need to pay attention to controlling the extraction pressure of the Moka pot. Although it does not have a pressure as high as 9 Bar like an espresso machine, it does not mean that it does not have it! It's just smaller.

There are two methods of pressure control, which need to be used together: one is grinding degree! The grinding degree of the Moka pot will be finer than that of hand-brewed coffee, and a little coarser than that of Italian grinding!

When you use coarse grinding for hand-brewed coffee, the hot water will spurt out directly because there is no resistance! If an Italian-style grind is used, it will be too fine and the coffee liquid will not come up (because the Moka pot does not have enough air pressure to break through the resistance of the powder cake), which is prone to the risk of explosion caused by poor pressure relief!

When you see that the coffee liquid is not coming out for a long time, be sure to turn off the fire source in time to ensure your own safety! Therefore, whether it is a hand grinder or an electric grinder, when using a Moka pot, it is better to adjust the grinding scale of the grinder to be coarser than the Italian grinder. It will be more appropriate!

After you have identified the beans and ground them, the next step is to fill them with flour! This is another step in stress control!

3. Filling powder

Generally, we will choose the amount of coffee powder according to the size of the Moka pot we use. So the Moka pot used here at Qianjie is a three-person Moka pot, which requires about 19g of coffee powder to fill!

It can be seen that the height of the powder bed is higher than the groove, so at this time many friends will choose to press it with their hands and wait first! We smooth it out first, then tap it sideways and tap it left and right to evenly distribute the coffee powder in the lower layer! This way the gap is smaller and can effectively reduce the channel effect!

Then you can choose to press according to your grinding degree. If the grinding is slightly coarse, you can use your fingers to press down lightly when smoothing to increase resistance and allow better formation of grease! If the grinding is slightly fine, there is no need to press, because the resistance is already enough, and it is ready to be put into the pot and boiled!

After pressing, pour 110ml hot water into the lower pot, then install the powder trough and the upper pot in order and start brewing coffee!

Once the grease has covered the silver surface on the bottom of the moka pot, remove it from the heat. The residual temperature is enough to extract all the remaining liquid. Then, you will get a cup of Moka pot coffee with thick oil. If your Moka pot is a double valve, the oil will be richer. Don’t wait, just make any coffee and start enjoying it.