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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