Heat it on a small fire until you see a little steam coming out of the exit, and then change it to a medium fire until coffee flows out. When you see coffee flowing out, quickly turn the fire into a big fire (the fire should not exceed the bottom of the pot) until the coffee flow increases obviously.

Turn off the fire immediately after the fire lasts for a few seconds. Extraction time: Mocha pot manufacturers suggest injecting normal temperature water into the base. It takes 6 minutes from the time the mocha pot is put on the ceramic electric stove.

However, the real extraction time is 30 seconds from the beginning of water vapor floating out of the nozzle to the end of extraction. In fact, in the 6-minute heating process, the first 5 and a half minutes are boiling water and pressurizing time.

principle of operation

Mocha pot is made of aluminum or stainless steel and is divided into upper and lower parts. The middle is connected by a conduit, and the pot below is used to hold water. The pot body has a pressure relief valve, which will automatically release the pressure when the pressure is too high.

The working principle of mocha pot is that the pot is heated on the stove, and the water at the bottom of the pot is converted into steam after boiling. Using the pressure generated by volatile steam when water boils, hot water is pushed into the powder pot filled with ground coffee from the conduit, filtered by the filter screen and flowed into the upper pot.

The extraction pressure of standard espresso is 7-9bar, and that of mocha pot is only 1bar. Although the pressure of mocha pot is much lower, it can still generate enough pressure to help make coffee when heated.