Ngaba aimbiza yemokobuyisela umatshini wekofu? “Lo ngumbuzo onomdla kubantu abaninzi xa beceba ukuthenga imbiza yemocha.” Ngenxa yokuba benemfuno ephezulu yekofu, kodwa ixabiso loomatshini bekofu linokuba ngamawaka aliqela okanye amashumi amawaka, nto leyo engeyondleko efunekayo, abahlobo abaninzi baya kuphethulela ingqalelo yabo kwiimbiza zemocha ezifikelelekayo ngokwentelekiso.
Ngokuqinisekileyo, ukutshintshwa apha akubhekiseli ekusebenzeni, kodwa kunokuba ikofu eyenziwe ngembiza ye-Mocha ingathatha indawo ye-espresso eyenziwe kumatshini wekofu. Ngenxa yokuba zombini iindlela zokukhupha uxinzelelo, ikofu eveliswayo iya kuba noxinzelelo oluphezulu kunemveliso eqhelekileyo, ekhokelela ngokwemvelo kule ngcamango. Kuhle, ke mandikuxelele ngovavanyo ukuba ikofu eyenziwe ngembiza ye-Mocha ingathatha indawo ye-espresso ethathwe kumatshini wekofu!
Olu lingelo luya kusebenzisa iimbotyi zekofu ezifanayo ukwenza ikomityi ye-espresso kunye nembiza ye-mocha yekofu, kwaye uthelekise umahluko phakathi kwezi zimbini! Iimbotyi zekofu ezisetyenziswa apha zisengumqolo wevenkile yesitalato sangaphambili: I-Warm Sun Mix. Umxholo womgubo ngu-20g, kwaye idigri yokugaya ifana ngokufanayo kwi-1.6 isikali se-Galileo Q18 (umgubo obunzima).
Umlinganiselo womgubo kumanzi osetyenziselwa ukukhupha i-espresso apha ngu-1: 2, oku kuthetha ukuba i-20g ye-coffee powder extracts i-40ml yolwelo lwekofu.
Imveliso yeMocha imbizaikofu isebenzisa umlinganiselo womgubo kumanzi we-1:4, kunye ne-20g yomgubo wekofu wenziwa ngokusebenzisa i-80ml yamanzi ashushu. Ngenxa yokuba ikofu ye-mocha pot yenziwe apha yinguqulelo ephezulu yoxinaniso, kusetyenziswe amanzi ashushu amancinci. Ngokubhekiselele kwimveliso, kuya kuba nzima ngakumbi kunokwenza iimbiza zekofu eziqhelekileyo ze-mocha. Ulwelo lwekofu oluthululwayo lokugqibela lunobunzima be-45ml, kunye ne-powder ukuya kumlinganiselo wolwelo we-1: 2.25.
Ngenxa yeoli ehlala ihleli kwi-espresso, into yokuqala oyivayo xa ungcamla i-espresso kukubumba kweoli exineneyo, kulandele incasa yayo etyebileyo nelungeleleneyo. Ngokubhekiselele kwincasa, ndangcamla iikuki zebhotolo, itshokolethi, amaqunube, kunye nevumba le-whisky elivela kwi-espresso, kwaye incasa iyonke ityebile kakhulu kunye ne-aftertaste ehlala ixesha elide.
Okulandelayo yikofu ye-Mocha, isiselo esinxilisayo esisetyenziswe kuqala. Xa kuthelekiswa, umahluko phakathiIkofu yekofu ye-Mochaicace kakhulu. Okokuqala, ukugxila kwayo akukho phezulu njengekofu egxininisiweyo, ngoko ke incasa iyonke ayinamandla njengekofu egxininisiweyo. Okwesibini, ngenxa yokuba amaqamza ayo achithakala ngokukhawuleza emva kokutsalwa, kwaye ukugxininiswa akubanga phezulu, incasa incinci. Kodwa ukusebenza kwencasa yekofu kusabalasele kakhulu, phantse zonke izicatshulwa ezigxininisiweyo, ezibonisa ukuba ukukhutshwa okupheleleyo kufunyenwe.
Esona sizathu siphambili salo mahluko kukuba uxinzelelo lokutsalwa kwembiza ye-Mocha alukho phezulu njengolo lomatshini wekofu waseNtaliyane. Nangona zombini ziindlela zokutsalwa koxinzelelo, i-cap yoxinzelelo lwe-extraction ye-Mocha pot ijikeleze i-3 bar, ngelixa i-coffee machine ijikeleze i-9 bar, umehluko omkhulu. Ke oku kukhokelela kwinto yokuba nokuba imbiza ye-mocha ilungelelanisiwe, kunzima ukukhupha i-concentration efanayo ne-espresso, kwaye incasa kunye nokuthungwa kuya kuba ngaphantsi kancinci. Kodwa kufuneka sazi ukuba isizathu sokuba imbiza ye-Mocha yaqanjwa yayingenakuthatha indawo yomatshini wekofu (ongenakukwazi ukwenza), kodwa ukubonelela ngesixhobo esilula ngakumbi sokukhupha ikofu kumntu wonke. Nangona ikofu eyikhuphayo ayinamandla njenge-espresso, ukugxininiswa kwayo kusekho ngokwaneleyo ukwenza ikomityi ye "kofu yase-Italian" enencasa egqwesileyo kunye nencasa (efana nekofu yobisi, ikofu emnyama, njl.), kodwa ayifani neyona nto ibalaseleyo xa ithelekiswa nekofu yangempela yaseNtaliyane.
Incinci kwaye iphathekayo, kulula ukuyisebenzisa, kwaye iyafikeleleka zizinto eziluncedo ezahlula iimbiza zeMocha kumatshini wekofu. Ukuba imfuno yekofu yemihla ngemihla yomntu wonke ayikho phezulu kwaye bafuna ukwenza ikomityi ukwanelisa umnqweno wabo wokutya ekhaya, imbiza ye-mocha iyakwazi ngokupheleleyo ukwenza lo msebenzi.
之所以会有這樣的区别，主要是摩卡壶的萃取压力沒有意式咖啡机那么高。虽然同为加压式萃取，但摩卡壶的萃取压力封顶就在3bar左右，而咖啡机则在9 ibha左右，相差甚远。所以這就對致，即便摩卡壶再怎么调。整，也很难萃取出与浓缩咖啡相同的浓度，味道和口感都会稍逊一筹。但我們需要知道，摩卡壶被发明出來的原因本來就不是為了取代咖啡机（也做不到），而是指着。家提供一个更加便捷的咖啡萃取工具。虽然它萃取出來來。的咖啡沒有浓缩咖啡那么浓，但其浓度也足以制作出一杯风味、口感俱佳的“意式咖啡”（例如奶咖、黑咖等6
Ixesha lokuposa: Apr-08-2025