You’d be hard pressed to find a kitchen in Italy that isn’t equipped with a moka pot: the cult object invented by Alfonso Bialetti in 1933 in Omegna, a town in the foothills of the Alps. Some household mokas may have been set aside recently due to the boom in family-size espresso machines, but for the real espresso coffee experts, the moka’s ritual of gestures, sounds and aromas can’t be replaced by the simple act of pushing a button. In major US cities or online, you can easily find the moka that suits your needs, as well as excellent ground coffee for making the perfect Italian espresso. It’s easy, and only takes a few simple steps. But it’s not guaranteed that your espresso made with a moka pot will always be perfect. Here’s how to make sure you won’t have any unpleasant surprises in the early morning along with your espresso.
5 rules for making coffee with a moka
This recipe for espresso is one that you learn as a child, at least in Italy. It may sound banal, but to make a good espresso there are 5 tips to follow, step by step. The first concerns the moka. It has to be the right size, since there are small mokas for 1 or 3 espressos and larger mokas for 6 or even more. And it has be clean and dry, but never washed with detergent or in the dishwasher. Second, the water – always cold and not too hard – should be filled only up to the level of the valve inside the bottom part. Third, the ground coffee for the moka must not be as fine as what you would use in an espresso machine, and it must not be pressed down once it’s put in the filter. Fourth, put it over a low flame on the stove and as soon as the coffee starts coming out, remove it from the heat. There will be less liquid, but at least it won’t taste burnt. Last but not least, before pouring the espresso into your cup you must mix the contents of the moka, as the thickest part comes out first and it’s lighter at the end.
How to recognize good espresso made with a moka
An espresso made with a moka doesn’t have the dense and creamy texture of a machine-made espresso, but it shouldn’t be too watery either. The first sign that you’re about to drink a good espresso is in the air. If it smells great as it’s brewing, that means you’re on the right track. Another element to consider while it’s still on the stove is its color. The first liquid to come out must be very dark; then, once it’s removed from the stove, a little foam should also come out, either hazelnut color or brown, depending on the ground of coffee you chose to use. If it’s too clear when you pour it, that means you put in too much water.
The color of the espresso once it’s in your cup depends on the blend: if you used 100% arabica, it will be lighter, whereas if you used a mix of arabica and robusta it will be a bit browner, but the shade should definitely have some consistency. Before you drink it, you should carry out one last check by rotating the cup to make sure there’s not an excessive amount of coffee grounds at the bottom. If that’s the case, it means that the coffee grounds were too fine, or the filter hadn’t been cleaned well, or that it’s time to replace your moka.