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Mocha
Full-bodied and Intense
The Moka coffee maker, patented by inventor Luigi de Ponti on behalf of Afonso Bialetti in 1933, whose company continues to produce the same model to this day, is a very practical and simple method to use, making it common in many homes around the world.
Because it is a method that works under pressure and temperature at the boiling point , it results in a more intense extraction with little complexity. For this method, the ideal is a finer grind, which also contributes to a fuller coffee.
Recommended Coffees
Ingredients
20g coffee (fine grind)
320ml of natural filtered water
Obs. Use a ratio of 1g of coffee to 16g of water
Utensils
Mocha Coffee Maker
Electric or gas stove
Preparation
The perfect Moka is prepared this way,
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Fill the lower compartment with 320ml of filtered water. For this method, water at room temperature can be used.
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Place 20g of coffee in the Moka filter. If you are going to make a larger portion, you can fill the filter to the top, and level the dust, but without pressing the dust.
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Correctly fit the upper part of the Moka and place over low heat.
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After a few moments, the water starts to boil, and the steam pressure pushes the water through the coffee, passing through the filter and exiting in the upper compartment. Once all the coffee has been extracted and there is no more water left, bubbles and air will start to come out of the coffee maker. At that moment, carefully remove it from the heat and pass the lower part under running water to stop the extraction.
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Now just serve and enjoy! Remember to be careful with the temperature to avoid burns, as this extraction method uses boiling water.
Some tips to improve your extraction,
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If you wish, you can place a trickle of water on top of the Moka, so that the coffee does not come into direct contact with the hot aluminum. This can prevent the coffee from burning.
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Your coffee pot may be completely aluminum and get very hot, be careful to avoid burns!
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Always wash your Moka coffee maker with neutral detergent and a non-abrasive sponge after use, to prevent extraction residues from remaining. These can result in an unwanted bitterness in subsequent extractions.
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