How to make "moka" coffee
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Loading...Moka is a city in Yemen in the area where it is produced in the best "Arabica" quality coffee. Between the two world wars, Italy colonized that part of Africa starting to import coffee and that is why we Italians almost exclusively drink African coffee This city gave its name to a very important invention: the Moka coffee maker, invented by Alfonso Bialetti in 1933, which ingeniously uses hot water to dissolve the coffee mixture and transforms it into the black liquid that we all love
Instructions
If your Moka is brand new, fill it with water only and make a couple of coffees ... without coffee! So as to condition the machine and prevent your first coffee from smelling of metal
Fill the "boiler" with water (of excellent quality, if possible) up to the round valve that you can see on a wall
Close with the funnel and begin to pour the coffee (freshly ground) one teaspoon at a time, taking care to fill the entire surface well. When you have reached the edge of the funnel, slightly flatten the coffee with the belly of the spoon
At this point, if you want a stronger coffee, add a small pile of powder again forming a small mountainous area with the top in the center
Close the Moka well and put it on low heat, at minimum
As the water heats up, it will start to heat up (but will never reach a real boil) and will be pushed upwards by pressure. He will reach the coffee, he will mix with the powder and to escape he will go through the cannula, called the chimney, to finally flow into the jug
When the coffee is ready, turn off the heat, mix it with a teaspoon directly in the jug (the best is the first coffee to come out, which inevitably settles down) and pour into the cups
A good coffee must be very dark, have a light amber foam on the surface and an intense and persistent aroma. The Neapolitans, the true masters of coffee, say it must be black, hot and bitter.
After use, wash the Moka thoroughly and allow it to drain, so that no water is deposited in the boiler
Notes
Store your Moka with care and it will last for decades: never in the dishwasher, wash it gently with a damp cloth every time you use it. Pay attention to the white rubber seal that is inside, it must be cleaned well and changed when it wears out. Pay attention to the ingredients: they are only 2 but very important. The water should be mineral, pure and of good taste: better to avoid that of the tap which, among other things, ruins your Moka. The coffee mixture should be freshly ground: read on the packaging that it is suitable for the moka pot (or espresso machines). If you are passing through Rome, stop by the S. Eustachio café www.santeustachioilcaffe.com , behind Piazza Navona, where you will find the best coffee in the city, to be enjoyed at the moment (strictly at the counter, as the Romans do), and to buy to take home with you in your suitcase! But first of all, buy your original "Bialetti" Moka (www.bialetti.it/it_en/): you will find different formats, from 2, 3, to the gigantic 18-cup one. Choose it according to your family: it is useless to buy a too large one because the coffee that remains in the coffee maker and gets cold is never good!
ItalianCookingTips:
If you intend to buy a Moka, avoid the fancy or design versions and definitely turn to the classic “Bialetti”, the first, the real, the best http://www.bialetti.itwww.bialetti.it/it_en/
1) Add water into the boiler 2) Be careful: do not cover with water the valve 3) Add coffee into the funnel 4) Press coffee 5) Add one more spoon for a stronger coffee
ItalianCookingTips
Always use purified mineral water: its purity and flavor are as important as the coffee blend for a good final result. The water poured into the boiler must never exceed the protection valve
6) The coffee is coming 7) It’s finally ready 8) Mix the coffee 9) Serve and taste
ItalianCookingTips
Fill your Moka with coffee slowly, spoon by spoon. When the funnel is full, slightly press the coffee then, if you want it to be strong and have a more marked flavor, add a little more and form a small mound
ItalianCookingTips
If you are passing through Rome, stop by the S. Eustachio café www.santeustachioilcaffe.com , behind Piazza Navona, where you will find the best coffee in the city, to be enjoyed at the moment (strictly at the counter, as the Romans do), and to buy to take home with you in your suitcase!
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