THE MOCHA POT: THE SECRET OF MAKING ITALIAN COFFEE
PREPARATION STEP BY STEP
YOU NEED THESE ACCESSORIES
INSTRUCTION: PREPARATION ESPRESSO MAKER
Step 1: Amount of water for espresso maker
Step 2: Coffee quantity and grind espresso maker
Grind the coffee beans with a fine grind between espresso and filter coffee. Our recommendation: approx. 22 g for 200 ml water.
Step 3: Put coffee grounds into sieve element
Pour the ground coffee into the sieve element and press down lightly with a spoon. Never use a tamper, as this would compress the ground coffee too much.
Step 4: Determine temperature
Screw the mocha pot together and place it on the stove over medium heat. Too much heat could burn the coffee.
Step 5: Extraction time espresso maker
Now be sure to stay with it and wait until the coffee comes out of the riser tube. Here, carefully open the lid every now and then. The extraction time is approx. 2.5 - 3 minutes. As soon as the typical sound is heard and a steady stream can be seen, remove the mocha pot from the stove. The residual heat will push the coffee up completely and you will prevent the coffee from burning.
Step 6: Enjoy espresso
Pour and enjoy delicious Italian caffè.
SUITABLE COFFEES FOR THE ESPRESSO MAKER
GENERALFor many coffee lovers, the mocha pot is the epitome of authentic coffee enjoyment. It is also referred to as an espresso maker, although strictly speaking the pressure generated is too low for an espresso. Italians usually refer to it as "Bialetti" after its Italian manufacturer of the same name, or simply as "Moka". The moka pot works on the principle of a percolator: the water in the pot is forced up through a riser tube and through the coffee grounds by applying heat from below. With the espresso pot, the preparation is like a must-full ritual, where you pay attention to your coffee for a few minutes. To choose the ideal coffee for your mocha pot, it's worth taking a closer look at the extraction process. This takes place in three phases. In the first, the acids and fruity aromas are released, in the second the oils with their flavors, and in the third the bitter substances. It is therefore important to keep an eye on the espresso pot on the stove to avoid over-extraction. The result will reward you in the form of a full-bodied coffee with balanced flavors. This corresponds to an extraction rate of 18 to 22%.
IN ITALIA / ALL‘ITALIANA
The classic espresso maker is the typical Italian way to make an espresso. A Bialetti can be found in all Italian households. The traditional Bialetti has an octagonal shape, while the modern one has a round shape - in both versions it is a stylish design element for your kitchen! It was invented in 1933 by the Italian Alfonso Bialetti under the name "Moka Express" and is almost unchanged to this day.
When prepared in the mocha pot, your coffee will not have crema. Espresso makers with a crema valve have a pressure valve that sits at the top of the riser tube. At a certain pressure, the coffee is pressed through the valve and thus obtains a beautiful crema.