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The design principle of the moka pot is to use an open flame for heating, causing the cold water and air in the lower water chamber to expand in volume after being heated and be slowly pushed into the upper chamber. As the hot water rises, it first passes through the funnel-shaped filter basket filled with coffee grounds, thereby achieving coffee extraction.

A filter screen is used to block coffee grounds, making the liquid clear. The place where coffee liquid emerges from the upper chamber after the lid is closed uses a height difference to prevent the liquid from flowing back.

Moka Pot Coffee Grounds Grind Size

Because steam power is used to generate pressure that pushes water upward through the coffee grounds layer, the speed is extremely fast. Therefore, Front Street Coffee (FrontStreet Coffee) recommends that when using a moka pot to extract coffee, the coffee grounds should be ground extremely fine, but not so fine that they can pass through the holes in the filter basket.

After filling the filter basket with coffee grounds level with the container, you need to use your fingers to level the coffee grounds and lightly press the coffee grounds layer (just lightly), which can reduce the space between coffee particles, resist the impact of the water flow passing quickly through the grounds layer, and avoid uneven extraction caused by excessively large water flow channels during extraction.

Precautions & Tips for Using a Moka Pot

Since it uses direct heating, when using a moka pot to extract coffee, Front Street Coffee (FrontStreet Coffee) has a few small suggestions and points everyone should note.

1. If possible, put boiling water into the lower chamber. This can reduce the time the coffee grounds spend in a high-temperature environment and lower the chance of the coffee developing a burnt and bitter taste. But be sure to take heat-insulation measures before tightening the upper and lower chambers.

2. The water added to the lower chamber must not exceed the pressure relief valve (that small device that looks like a nut or screw). The pressure relief valve is a safety device used to release excess pressure gas inside the pot. If it is blocked by water, it can easily explode due to excessive pressure after heating.

3. If using direct heat, try to control the flame between low and medium heat, and do not let the flame directly heat the pot body. One reason is to protect the pot body as a whole, one is to protect your own safety, and one is to avoid further heating the coffee after it flows into the upper chamber because the pot body is too hot, thereby producing a burnt and bitter taste.

Coffee Beans Suitable for a Moka Pot

If you want a moka pot to brew espresso with a rich aroma, a full and mellow body, and golden crema, you first need to choose freshly roasted coffee beans. All coffee beans sold by Front Street Coffee (FrontStreet Coffee) are shipped within 5 days after roasting is completed, ensuring that everyone can enjoy coffee that looks, smells, and tastes great.

Because it is pressure extraction with high concentration, the coffee beans used in a moka pot should not be lightly roasted coffee beans, because the increase in concentration will turn the pleasant acidity and sweetness that would otherwise be enjoyable when brewed by pour-over into a sharp sour taste, and the coffee's mouthfeel will also be very thin.

Therefore, Front Street Coffee (FrontStreet Coffee) recommends using Front Street Espresso Blend coffee beans with a medium-dark roast. The advantage of blended coffee beans is their high cost-effectiveness, while coffee beans from different origins are blended in different proportions so that the coffee extracted under extra-fine grinding + pressurized conditions can show a balanced and stable flavor.

Based on different consumer taste preferences, Front Street Coffee (FrontStreet Coffee) has launched four espresso blend coffee beans with different flavor characteristics.

"Front Street Coffee (FrontStreet Coffee) - Warm Sun Blend Coffee Beans," a coffee bean dominated by wine aroma. Made from Ethiopia natural Red Cherry coffee beans (30%) + Honduras Sherry Barrel coffee beans (70%), it has rich wine aroma, vanilla cream, the sweet acidity of berries, and roasted nut flavors.

"Front Street Coffee (FrontStreet Coffee) - Front Street Specialty Blend Coffee Beans": an espresso coffee bean dominated by nutty aroma. Made from Colombia washed coffee beans (30%) + Brazil semi-washed coffee beans (70%), it has nut, dark chocolate, and caramel flavors, suitable for daily output in coffee shops.

"Front Street Coffee (FrontStreet Coffee) - Front Street Commercial Blend Coffee Beans," an espresso coffee bean dominated by body. Made from Robusta washed coffee beans (10%) + Colombia washed coffee beans (30%) + Brazil semi-washed coffee (60%), it has nut, cocoa, and caramel flavors, with high body, meeting daily shop-opening needs.

"Front Street Coffee (FrontStreet Coffee) - Front Street Dark Cocoa Blend Coffee Beans," a slightly acidic and mellow espresso coffee bean. Made from Yunnan washed small-bean coffee beans (30%) + Brazil semi-washed coffee beans (70%), it has soft fruit acidity, caramel, and nut flavors, suitable for shop owners and home users who prioritize cost and have average flavor requirements.

The above content is compiled by CoffeeHunters, a coffee news website.