Coffee at home is a ritual, an indispensable pleasure, an encouragement, a pampering, a gesture of love, hospitality and sharing.
At the beginning or end of a day, sipping coffee is a pleasant break where we allow ourselves to mentally and physically recharge.
Offering and serving coffee at home prepared with the moka pot is an element of typical Italian style that tells the story of Italian culture.
Beyond the simple need for caffeine, coffee is a moment of sharing and a way to demonstrate Italian hospitality. Coffee is the perfect conduit for heart to heart talks, stories, advice and important announcements whether it be with family or friends, in the morning at breakfast or at the end of a meal while at the table or on the sofa.
This is why it’s essential that coffee is good and well prepared.
It’s so simple to achieve a perfectly brewed moka pot… even if it does take some practice and a careful eye.
Everyone in Italy has their own style and methodology which inevitably are handed down from generation to generation.
some small but fundamental tips and tricks
For a perfect moka coffee
- water: fill the base chamber of the moka pot with cold water up to the level of the valve (do not overfill!)
- coffee: completely fill the filter with ground coffee, but don’t pack it down and don’t do the “mound”!
A large part of the moka’s success lies in the art of choosing the right type of coffee and the perfect grind.
For this reason, a professional grinder is required to produce a fine texture. This is why it’s often better to rely on coffee already ground with professional coffee grinders.
- intensity of the flame: keep the heat low with a low flame.
- remove the moka pot from heat just as the coffee starts to rise and bubble.
This ensures you’ll extract only the best parts of the coffee.
The gurgling of the moka tells us that the coffee is ready!
- before serving: mix the coffee with a spoon before pouring into cups.
- maintenance of the moka pot: between one coffee and another, rinse the moka pot with hot water and let dry thoroughly before screwing chambers back together.
Let’s debunk the myth “the more the moka pot is used and dirty, the better the coffee will taste”. It’s not true!
You have to keep the moka pot clean and washed with water and detergents free of perfumes.
The rubber gasket and the removable filter should be changed periodically.
In general, it would help to understand the design of a moka pot and how it works. Using that knowledge will help you to understand how you can achieve the best results when using one of these devices.
What you don’t have to do!
- use ground coffee that’s been sitting around on your kitchen shelf too long.
If you are aiming for that perfect cup, then make sure your coffee is not open for too long before it’s measured into the moka pot.
Ideally, use coffee that’s been ground immediately before using it since this will give your brew a fresh and flavourful taste.
- tips for freshness: once opened, store the ground coffee in the refrigerator or in a cool, dark place. It’s better to use a moisture-proof, air-tight container. Otherwise, your moka coffee will have a stale, bitter taste.
These secrets will help you prepare moka coffee the right way.