In 1933 Alfonso Bialetti invented a brewing system that changed the image of domestic coffee in Italy
The express claim of Bialetti was that “without requiring any ability whatsoever” yet one could enjoy.
“An espresso in the home just like one in the bar”
What do you need for a perfect coffee extraction?
Water, coffee, moka pot, grinder, digital scale, kettle and a hob/stove.
How to make a great cup of specialty coffee:
Preheat the water to 75 degrees with a kettle.
Pour the water into the boiler just below the valve.
Insert the basket and place 16g of freshly ground coffee. Or fill the basket/moka to the top.
Tighten the top and position the moka on the hob setting it at maximum heat/temperature.
Reduce the temperature to minimum as soon as the coffee starts to extract.
Overall brew time 1,5 minutes.
Gently pour and enjoy!
We recommend to add gradually some water until the desired strength is reached
MORE ABOUT WATER
If there is one thing that who is in the Specialty Coffee industry can agree on, it is that good quality water is essential for brewing great coffee. Do you know that water is the main ingredient in coffee about 98% of your filter coffee?
Water for coffee extraction should: Be odour free and hygienic, please see here below what you should look at when you buy water for coffee.
The absolute crème de la crème of water treatment systems in coffee applications currently has to be reverse osmosis (R.O.). Traditional reverse osmosis systems use an extremely fine membrane to basically strip everything out of the water, leaving you with no hard minerals at all. However some new R.O. systems designed especially for the coffee market feature special blending valves allowing you to blend a variable amount of water that has bypassed the R.O. membrane back into your feed water giving you total control over the exact mineral content.
OUR RECOMMENDATION FOR MOKA
This type of coffee is not the same as espresso and should be enjoyed as a short and potent brewed coffee.