Friends who usually play Moka pots like to use medium-dark or dark roasted coffee beans to make it, so that the brewed coffee has a rich taste and texture. Under high temperature and high pressure extraction, the taste is generally slightly bitter, but it also presents some sweet and chocolate flavors similar to caramel, similar to espresso, so what will be the performance of brewing with lightly roasted coffee beans?
Lightly roasted coffee beans will exhibit a bright, mild acidity. There are too many sour coffee beans, so Qianjie selects coffee beans with different acidity among these coffee beans as representatives for brewing. They are the Zerye Gachfe Coffee Beans and the Papua New Guinea Bird of Paradise Coffee Beans.
One of the main factors that affect the acidity of coffee beans is the degree of roasting. In order to facilitate understanding, it is distinguished by shallow baking and medium baking (in fact, it is not so simple, briefly described). Among them, the diced fruit has the lightest degree of roasting, showing fresh and bright sourness such as citrus, floral, and tea, followed by the bird of paradise, showing caramel, cocoa, hawthorn and other slightly fruity acidity.
The steps and parameters of brewing Moka pot coffee have been introduced in detail in the previous article, here is a simple description of the parameters, the amount of coffee powder and the amount of water in the Moka pot are determined by the size of the pot. Front Street uses a Billetti classic pot for 3 people, with a water volume of 150ml and a powder weight of 18g. The coffee grind is fine powder (slightly coarser than that of an espresso machine) and can be used with a thickness of EK-43S 3-35 scales as a reference.
The way of filling the powder is that the front street is recommended to fill the powder directly, without pressing the powder. Fill the powder tank (pay attention to the residual powder in the gaps at the edges), then pile up a small hill-shaped, fluffy state, and then directly press the upper pot vertically and twist tightly, so that the extracted powder is also firm and will not fall apart.
Front Street will divide the brewed Moka pot into two parts, one of which will be tasted directly, and the other will be made into an iced American. According to Qianjie, many friends like to use the coffee brewed in the Moka pot as an "espresso", and after pouring water into an Americano coffee, it is drunk.
Let's take a look at the brewing of the two groups of coffee, although the coffee beans are roasted shallowly, the Moka pot can still press out the grease with the proper parameters, but this layer of grease is relatively thin, and it basically dissipates in about 20 seconds.
The fat from the Bird of Paradise coffee beans is visible to the naked eye.
Next, we will start to taste the performance of these two coffee beans brewed in a Moka pot.
Yirgacheffe
Original solution: The sour taste is sharp and irritating, slightly astringent, and difficult to swallow.
Ice American: Pure acid all the way to the end, like a glass of sour water, after the ice cubes melt, there is no improvement in acidity.
Bird of Paradise
Original solution: The only original solution that can be drunk in a whole cup is a relatively obvious thick fruit acidity, and the middle and back part is the bitterness of chocolate caramel. It's like a low-profile espresso.
Iced American: Very bright fruity sourness with a hint of caramel, the whole cup of coffee does not have a particularly bitter taste, and the acidity will be a little better than that of Yergacheffe.
Above, Bird of Paradise Coffee on the left and Yirgacheffe on the right).
At present, there are also coffee shops that use SOE coffee beans (medium and light roasting) with strong acidity to make coffee, and the coffee made by it will have a milder acidity when it is concentrated.
The coffee shop uses an espresso machine, which is different from the Moka pot, which uses water vapor pressure to penetrate the coffee powder layer to extract, while the latter mainly heats the water from the lower pot to produce steam, and uses its pressure to push up to the tube to extract the coffee liquid, and the stability of the coffee machine is higher than that of the Moka pot.
Coffee machine extracted concentrate).
Judging from the above performance, coffee beans with "citrus, lemon, plum sour" in the flavor description that look very sour are not suitable for making Moka pot coffee. If you want to try fruity and sour coffee, it is recommended to choose some beans with a sweet description of ripe fruit flavor to make Moka pot coffee, which will have a different performance. For example, when the front street uses strawberry sugar coffee beans to make Moka pot coffee, it not only shows the taste of cocoa cream, light aroma, but also accompanied by soft fruit sweetness and sourness.
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