The Perfect Making of the Moka Coffee Just Like That

Putting it into practice, now is the time to test Moka. Add water in the compartment under the Coffee Maker up to the height of the safety valve. Add the powder to the metal compartment that fits inside the base. It is not necessary to press it, and it is important to use medium granulometry, that is, a “coarse” grind. Otherwise, the water will have difficulty passing.

Thread the top by turning it clockwise and splash some ice water into the top. This will prevent the drink from “burning” when touching the aluminum walls. For the coffee maker with thermal carafe this is the finest choice that you need to make now.

As soon as you notice the ready coffee passing to the top compartment, close the lid and turn off the flame, so that the water does not continue to boil and leave the coffee with a too bitter taste.

When all the coffee is on top, just serve. Moka is not thermal, so to keep the coffee from getting cold, drink it on the spot.

Very important tips during preparation

For the use of the Italian coffee maker, it is essential to put water and powder in the right measures. If less water is added than the indicated level (at the height of the valve), the ideal pressure for the water to rise will not be made.

To use the ideal amount of powder, a 1:16 ratio (1g of powder to 16 ml of water) is recommended . So, if the Cafeteria makes 200 ml, calculate 200 ÷ 16 = 12.5 g. The amount of dust must be sufficient to fill the compartment, but you do not need to apply pressure to compact.

There are several sizes of Moka, but it is important to remember that the Italian coffee maker follows the measures of an Italian Espresso. So, 1 cup of Moka corresponds to 50 ml; If yours makes four cups, that’s 200 ml.

A common mistake is to leave the stove flame on until all the coffee is at the top. After all, this procedure will cause the boiling water to burn the powder and make the drink bitter. So stay close and, when the water starts to rise, wait about 10 seconds and put out the fire.

There is a very important point for ideal coffee: granulometry

The grinding of the grains for the Moka cannot be too fine, otherwise the powder can obstruct the passage of water and that little bit will remain at the bottom of the cup. If it is ground too thick, the drink will be weak. Thus, the indicated grind is the same as the French press.

If desired, add sugar to the water, but be careful not to stick to the bottom and burn. Then just clean well and carefully. But it is worth remembering that special coffee usually has the natural sweetness in its flavor, eliminating the addition of sugar.