Moka Italiana

Italian Mocha

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.

  1. 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.
  2. 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.
  3. Fill with hot water to the bottom of the coffee maker valve.
  4. 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.
  5. Screw on the top of the coffee pot loosely. Remember that the bottom is hot.
  6. 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.
  7. 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.
  8. 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.
  9. You can add water to make an Americano, depending on your preference.
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