This is the third post in the series on coffee extraction methods, and as we already talked about two super popular methods here (Melitta and French Press) today I chose to talk about a nice coffee maker that is practically mandatory in all Italian cuisines.
THE Moka, or italian coffee maker, it usually uses a high concentration of coffee, which is quickly extracted with water at a temperature close to boiling. Because of this, it is common to produce a full-bodied drink with some bitterness, making it difficult (but not impossible) to prepare more complex coffees, with light roasting and high acidity in this method.
Source: Femme-cafe.tumblr – top photo: monampersand.blogspot.fr
Moka was patented in 1933 by Alfonso Bialetti, and its design and functionality have made it an object of reference over time. It has already been exhibited in several museums and is considered one of the greatest works of Italian design of all time – and it looks like they invented nothing less than Ferrari, Armani clothes and Prada shoes. In these 82 years, practically nothing has changed in the coffee shop.
As always, there are some variables in the process and each person has their favorite recipe. Here I share mine, which I do based on the Illy.
Proportion: Approximately 76 grams of coffee per liter of water (1 part of coffee to 13 of water). This means, for example, that for 220 ml of water you must use 17g of coffee. In practice, it is customary to fill the bottom of the Moka with water up to a little below the safety valve and put coffee in the funnel until it is full.
Coffee grinding: Thin, looking like table salt.
1. Grind the coffee just before you start preparing the drink. Remember to weigh it before preparation, so that you can repeat or correct your recipe next time.
2. Fill the bottom compartment of the Moka with cold water to just below the safety valve. Remember of do not cover the valve. The use of water with a low mineral content is recommended.
3. Place the ground coffee in the middle (filter), which looks like a funnel. It is recommended not to press the coffee to avoid making it difficult to extract. Level the powder by hand or with a spoon and attach the filter to the bottom.
4. Close the Moka tightly and place it over the fire, remembering to keep the heat low. You can leave the lid open at this stage, but be careful not to burn yourself.
5. When the coffee starts pouring, close the lid. Wait a few seconds and remove the coffee maker from the heat before you hear a sound that indicates that the coffee is bubbling. Your coffee will yield a little less, but stopping the extraction before the end can make you less bitter.
6. Pour your coffee and enjoy! Oh, but don’t forget: you should only open the coffee maker when it’s cold, okay?
Extraction time: around 4:30 minutes (depending on the initial water temperature and the intensity of the fire).
It is important to say that the coffee made at Moka is not the same “mocha coffee” that many coffee shops serve out there. The mocha, or mocaccino, is a drink based on espresso and steamed milk that contains chocolate. 🙂
The typical flavor of Moka tends to be more appreciated by people who are used to concentrated drinks like espresso. Italians idolize. I like. Is that you?