How to brew a perfect moka

In Italy, moka-pot is a part of the Italian culture, a brewing device that has been present in any Italian home since the 50s, symbolizing modernity as well as the well-being coming from the economic boom.

Its simple and easy-to-use design helped this device to its widespread: every moka pot consists of a water chamber, a filter funnel, a collector (coffee chamber) with a second removable filter, held in place by a rubber gasket.

Moka pots come in many different design, all based on the same operating principle. Water is heated in a lower chamber. Vapor pressure approaching two atmospheres pushes the water up through ground coffee in a filter, which collects in the upper chamber as liquid coffee.

How to brew, step by step:

It’s really that simple, but it does take some practice, a careful eye and the right grind size, never too fine. Use a low flame, and be sure not to overheat to coffee.

Fill the base chamber with cold filtered water up to the level of the valve. Insert the filter.
Fill up the basket with ground coffee and level it, but don’t press it down.
Make sure the basket and rubber gasket are in place. Screw the two chambers tightly together.
Place the moka pot on the stove, keeping the heat low.
Remove the pot from heat just when the coffee starts to rise and bubble. You’ll be sure to extract only the best parts of the coffee.
Mix the coffee with a spoon before pouring it into the cups.
Rinse the coffee maker with hot water and let dry thoroughly before screwing the chambers back together.

Some interesting facts about the moka-pot:

Moka was invented in 1933 by Alfonso Bialetti, taking inspiration from the “lisciveuse,” a tool used for doing laundry.
The name “Moka” comes from the city of Mokha in Yemen, famous for producing high-quality coffee.
The moka has kept its original design almost unchanged over the years, becoming an icon of Made in Italy.
The aluminum octagonal moka is the most popular, but there are also steel and copper versions.

About our "Classic blend"

Accademia del Caffè Espresso is a cultural hub focused on understanding and promoting espresso coffee.

For this very reason, inspired by classic Italian espresso, we recreated a blend using only high-quality Arabica coffees, defined as specialty, with notes of dried fruit and chocolate and a creamy, full body. Thanks to a dedicated roasting process, all the characteristics of the beans are enhanced, still maintaining a pleasant citric acidity that creates a balanced and lively cup.

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