Sophisticated, charming, and fit for a crowd
The Moka pot was created by an Italian inventor called Alfonso Bialetti in 1933 in Omegna, Piemonte, Italy. A Moka is made up of three aluminum pieces screwed together: a boiler chamber at the bottom, a filter basket in the middle and an upper part that collects the coffee once it is extracted. The vertical brewing perculation in the Moka permits, thanks to the water pressure, not only an amazing cup of coffee but also an outstanding aroma that spreads all over your home.
For a Moka 3 cups, grind about 0.5 - 0.7oz of coffee. Remember! Coffee powder for Moka must be much more thicker than the one for Espresso. Prepare also 150 gr of purify water.
Fill the bottom half of the Moka pot with 150 gr of room temperature purify water until the level of the water reaches the steam valve.
Fill the pot’s filter basket into the bottom compartment.
Fill the pot’s filter basket with the ground coffee. Don’t press it with the spoon but simply give it a shake to settle the grounds evenly.
Screw on the Moka pot’s top.
Place the pot on a heat source at around 194° - 199° F and wait the coffee extraction.
When the water in the pot starts boiling, the pressure will push the coffee slowly through the upper part. If the flame is too high the coffee will come out too fast so down your flame. If the coffee will come out lethargically, it is better to turn up the temperature of the flame. You’ll know it is done when you’ll hear a bubbling whistle from the pot.
Once the extraction is finished, remove the Moka from the heat and serve the coffee in the cups.
Empty the filter basket from the used coffee and wash it only with water.
Enjoy your coffee!