Patented in New York in 1941 by the German chemist Peter Schlumbohm, this extraction method is fully made by glass (a non porous material which doesn't absorb scents) and it shows a wooden handle consisting in rings linked by a leather band to avoid burns.The lower shape remembers a cruet allowing coffee to receive oxygen like wine in a decanter.
Medium - fine (sugar's texture)
30 - 50 g
92 - 96 °C
3 - 4 min
Coffee amount in cup
Cappuccino cup or Mug 160 - 180 ml
The most sophisticated, charming and elegant coffee extraction method.
Place the paper filter on the top section of the brewer.
Heat the water between 92° - 96°C.
Rinse the filter with hot water, this preheats the brewer, gets rid of any paper flavor from the filter and makes the filter stick to its holder.
Throw away the percolated water (see step 4).
Grind coffee to a medium - fine granulometry ( the Moka's one is also fine).
Pour ground coffee inside the filter.
Slowly pour hot water over the coffee, wait and let it soak until the percolation starts.
Start the second pour, making sure to reintegrate the coffee and water. Pour with a wiggling motion.
Slowly take the filter out of the brewer.
Stir the coffee with circular motion and fill your cup.
Serve the coffee, better in a cappuccino's cup or a mug.
Italians' favourite coffee percolation system, easy to do at home.
Italian design icon, this little domestic tool is part of an exibition at MoMa, Museum of Modern Art in New York.