As usual, in each issue of the newspaper we will present a method of coffee preparation. This time we will focus on Moka coffee. This preparation method is appreciated because it is very easy to use and produces an aromatic coffee, being the closest method to espresso. As a special feature, moka has a high concentration of coffee in relation to water, and the machine is durable and very affordable.
The principle of preparing this type of coffee is simple: in the brewing chamber or pressure chamber, located at the bottom of the machine, pressure is created so that, when the water reaches the boiling temperature, the vapors pass through the bed of ground coffee , infusing the coffee, and the prepared coffee arrives at the top of the machine.
The machine can be sized for 2, 4, 6, up to 12 coffees. In the method described below, the amount of coffee prepared is suitable for 2 people. For best results, carefully follow the ingredient requirements and steps listed below.
You need:
- Mocco
- Manual coffee grinders
The optimal coffee grind for Moka is cornmeal-like in texture. Once you have the necessary things at hand, the preparation of coffee is carried out in the following way:
- We unscrew the container from the bottom of the machine and check that the gasket is not damaged, so that we can get the best quality coffee.
- We fill the bottom container with water and take care not to exceed the indicator line inside it.
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Place the sieve over the container of water and grind the coffee. Fill the sieve with coffee and level it with your finger, pressing gently. Be careful not to press too hard, as this will make the extraction process more difficult.
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Thread the top, carefully. This is tightened to ensure that the edge of the screen seals with the gasket.
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Put the Moka on the stove, on a low heat, and keep it on until the coffee brews in the container on top. Check the top container: when the coffee forms a white foam, you can take it off the heat.
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Enjoy Moka coffee in espresso cups
