The classic MOKA or Italian patented by Alfonso Bialetti is one of the most used methods to make coffee at home. Here are the steps to get a good coffee and avoid a common problem that is burning coffee.
- Preheat the water. Bring the water in the kettle to a boil and remove it from the heat. We do this to prevent the temperature of the moka pot from getting too hot and cooking the coffee giving it a metallic taste.
- Grind your coffee on a drip coffee setting, almost as fine as table salt. You need enough coffee to fill the filter, which is about 15-17 grams.
- Fill with hot water to the bottom of the coffee maker valve.
- Insert the filter into the bottom of the coffee maker and fill with coffee until it forms a mound, level it with your finger and wipe the top edge to ensure a good seal.
- Screw on the top of the coffee pot loosely. Remember that the bottom is hot.
- Place the pot on the burner over moderate heat, being careful not to expose the handle to the heat, and leave the top lid open.
- You can add a few drops of water to avoid that the bottom of the upper part of the coffee maker is very hot and burns the coffee. A brown cream will begin to come out that will lighten. To prepare cappuccinos you can remove the coffee maker as soon as the cream begins to clarify.
- Remove before steam begins to come out. And place the lower part under a tap to stop the extraction and prevent the coffee from taking on a metallic taste.
- You can add water to make an Americano, depending on your preference.