The Italian coffee maker
The Italian coffee maker, also called " Moka " was patented in 1933 by Alfonso Bialetti.
This extraction method uses steam pressure and produces a strong, concentrated coffee , with a body similar to espresso.
This designer object has become iconic , conquering the hearts of every Italian kitchen and being exported all over the world.
Before going any further, we recommend a quick review of your tastes.
Italian coffee maker (e.g. Bialetti)
Balance
Kettle
Grinder (if coffee beans)
Hob
Recommended water : filtered water
Number of cups: depends on the model, between 1 and 18 cups
Recommended coffees : a coffee from the Les Pures Origines range.
Grind: fine (a little coarser than espresso)
Water temperature: 88-92°C
Step 1: Grind the coffee to a fine grind, similar to fine salt.
Step 2: Preheat the water in the kettle.
Step 3: Pour the coffee into the filter holder and fill it to the brim. Tap the edges to even out the surface, without tamping.
Step 4: Pour hot water into the reservoir up to the safety valve. This allows the water to heat up and rise very quickly in the coffee maker, limiting the contact time between the water and the coffee and thus reducing bitterness in the cup.
Step 5: Screw on the coffee maker, using a cloth to avoid burning yourself.
Step 6: Place the moka pot over low heat with the lid open to monitor the extraction.
Step 7: When the coffee starts to flow, reduce the heat and count for about 1 minute before removing. (When the coffee no longer flows evenly and starts to foam, this is the signal)
Step 8: Run the moka pot's reservoir under cold water to completely stop the extraction. Serve the cups.
~ Freshly ground coffee will consistently provide a much better tasting experience.
~ Clean the machine after each use to remove any traces of coffee from the aluminum
~ If the coffee flows in less than 1 minute, it is too fast, the grind is too coarse.
~ If the coffee flows in more than 1 minute, it is too slow, the grind is too fine.