The Moka Pot is a stovetop coffee maker that was created by inventor Luigi De Ponti for Alfonso Bialetti in 1933. This new, art deco coffee maker was adopted very quickly all over Italy.
People loved its ability to bring commercial espresso-like coffee to the average home (you have to remember that espresso was weaker during this time).
By the late ’50s, the Moka Pot could be found all over Europe, and North America, North Africa, and the Near East were beginning to take notice of the brewer as well.
Let’s take you through the basic construction of Moka Pots
The stainless steel or aluminium body is designed to withstand the heat of hot stoves and resist damaging rust. A water chamber at the bottom of the device holds the water while it’s heated.
Directly above the water chamber is a coffee basket. This basket holds the grounds and features tiny holes on the bottom, allowing steam to rise and extract things (like oils, acids, flavours) from the coffee grounds.
Directly above the basket is the filter screen that allows the brewed coffee to rise (but not the grounds), via pressure, through a funnel, out a spout, and into the upper chamber.
A Stepwise Moka Pot Coffee Guide
Gather your tools and ingredients before you begin to begin this fascinating process. Here are some of the things that you’d require:
· Freshly Roasted Coffee
· Moka Pot
· Hot Water
· Burr Coffee Grinder
· Cold Towel
For the purpose of this guide, we’re going to brew with a 2-Cup Moka Pot.
Grind enough coffee to fill the coffee basket all the way up at a fine to a medium-fine setting. Take a knife and level the grounds with it. Do not tamp the grounds.
Fill the water chamber with boiling water up to the very bottom of the release valve. Do not cover the valve, or it won’t work in case of a pressure emergency.
Go ahead and throw a damp kitchen towel in the freezer.
Assemble the Moka Pot, making sure no grounds are on the ridges where the pieces screw together. Rogue grounds stuck here will prevent a full seal, which will damage flavour and balance.
Set it on your stove and turn it on to medium-low heat. If you can, place it on the edge of the burner to avoid the handle getting too hot.
Start a timer and relax. It could take 5-10 minutes before anything happens. If nothing happens after 10 minutes, turn up the heat slightly.
Eventually, coffee should start oozing into the upper chamber. This means the pressure is working and that the coffee is brewing. If it’s spurting and spewing, the heat is too high - turn that baby down!
When the coffee is about 80% of the way up to the spout (or it looks like golden honey), take it off the burner and put it directly onto the cold towel. Cooling the pot rapidly helps keep the over-extracted, bitter liquid from funnelling to your coffee.
Pour and serve immediately. Enjoy!
The Moka Pot is a fascinating and powerful coffee brewer. Despite the learning curve and the misunderstood mechanics, it’s worth exploring and learning to tame. With one at your side, you’ll be able to make rich, balanced espresso-like coffee that you can enjoy on its own or pair with other ingredients.
And, of course, the best results always come when you’re using freshly roasted, speciality-grade coffee beans. If you’re not going to use the best beans you can find, you’re cutting yourself short before you even begin the brewing.
Get in touch with us today to order special beans for your Moka Pot brew from Caffe Trucillo products from our import partner and get them home delivered all over India.
Source: Javapresse, RoastyCoffee