Not everyone is fond of moka. Someone says it’s too bitter! Some may complain they “even got a very sweet bland from the shop” but their guests would still pick an “amaro” over a cup of coffee. Yes, this pot can be difficult to figure out at first, and the coffee may not come out as expected only if you’re not very careful. In fact, you can learn a few secrets to make a delicious, flavor-packed moka.
The most important things to get right are the boiling process, the grind size, temperature, and brewing duration. And when it comes to them, people make a lot of common mistakes.
Following the right practice you can bring out a different coffee taste for every occasion.
The secrets for the perfect moka
Coffee beans in their peak of freshness, have the richest flavors. Flavors that can blow your mind, like strawberries, pine, or cane sugar. But those decay after only 2 weeks after being roasted.
And remember, consistency is everything when making coffee! And we don’t want tap water. Use it only when filtered. Since coffee is 98% water, if you don’t like the taste of it, you won’t like your coffee.
Last but not least, make sure your moka is clean from the last time you used it. You can use a detergent suitable for aluminum and steel, taking care to rinse well, you can only use hot water but then you have to dry with paper to be sure you have removed all the coffee oils which are subject to rancidity.
Always remember to disassemble and clean the filter and clean the inside of the chimney through which the coffee passes Now that you have all these things in mind, collect your tools and ingredients and jump to the fun part: the brewing.
The best brewing practice
On your kitchen counter you should now have:
- Freshly Roasted Coffee
- Coffee grinder
- Moka Pot
- Filtered water
In this guide, we’re going to brew with a 3-Cup Moka Pot.
Fill the chamber with water up to the very bottom of the release valve. Do not cover it, or it won’t work in case of a pressure emergency.
Now grind enough coffee to fill the basket all the way up. If you want to be very precise in the making, it should be about 16g. This is a good starting point but can be adjusted to your personal preference.
Distribute it as even as possible, without forming a mound and without tamping it. Please do it with extreme care. You can tap the basket side very gently with a finger to level it. This way, the water can better mix with the coffee – because it has a larger surface available for extraction – and release a burst of rich flavors. When ready, insert it in the pot chamber.
Assemble your Moka and make sure no grounds are on the ridges where the pieces screw together, so that you can properly seal it. Set it on your stove and turn it on to medium heat. Be careful with the pot handle: we know a lot of people who burn it and melt it every time, because they place it too close to the flame.
Coffee will start oozing into the upper chamber. This means the pressure is working and that the coffee is brewing. When the coffee is about half spilled, turn off the heat so that you do not get the famous bubbling. Remember, if it’s spurting and spewing, the heat is too high and you left it on the stove too long. That’s why your coffee always tastes bitter. Sadly, you are over-extracting it. We know it’s a comforting sound, but it’s definitely not a best practice.
Finally, stir and serve immediately, with your best smile – even if you are home alone, it’s always good for you.
And what about the water temperature in the boiler? This is a good question we get asked a lot. Well, the better the coffee, the lower temperature can be.
A great coffee recipe for every occasion
Why don’t you add something new to your breakfast? Pick a good Brazilian coffee, sweet, with notes of dried fruit. When you see the first drops come out, put an ice cube (about 20g) in the server. Add some zest of a quarter of an orange and stir. When your desired size of coffee has come out, serve it straight in the cups.
You may have heard of food and beverage pairings like champagne and strawberries or coffee and chocolate. Orange with coffee is definitely an unusual one, that seems to be getting a lot of attention worldwide. Well, not only does the orange juice cut the slight bitterness of espresso with its natural fruity sweetness. The perfect recipe to start a hard day.
Here’s another one for a great after lunch. Pick a coffee with floral and fruity notes. Pour it into a server with 20g of Vermouth and 10g of soft grappa. Stir and serve immediately in 4 cups. Garnish with a citron or bergamot peel. If you don’t have any at home, use raspberry or blackberry. This is not your usual caffè corretto! This is the best pick me up for those lazy afternoons. In Italy we certainly love our coffee and this is a great way of bringing together two of our passions.
It’s a challenge: try these 2 recipes at home and let us know what you think.
Experience the joy the comes from a good moka
The Moka is a fascinating and useful coffee brewer. Despite the missteps in the learning and the mechanics, it’s worth exploring. With one at your side, you’ll be able to make rich, balanced espresso-like coffee that you can enjoy on its own or paired with other ingredients.
And, of course, the best results come when you’re using freshly roasted high quality coffee beans. If you’re not, you’re cutting yourself short before you even begin.
Have a nice brewing!
