The aluminum moka pot coffee: an Italian daily ritual
Wrote at 12:56 by Stefano Urso in: Coffee Quality,
The coffee brewed at home with the so called moka pot (or Moka express system) is still in the habits of the Italians, despite the growth of other extraction systems for domestic use. The aluminium moka pot was invented by Alfonso Bialetti in 1933 and the origin of the name lies in the name of the city of Mokha (Yemen), one of the earliest and most renowned areas of coffee production, in particular the quality Arabica.
To prepare a perfect Italian coffee made with a aluminium coffee pot, just follow a few simple warnings like:
Use only fresh and light water because lime stoned water of certain areas could reduce the final taste of coffee. It is well to never use boiled water into the moka pot too. It should also be used water at room temperature (or temperature of tap water) because this has to warm up gradually.
Do not ever press the coffee powder into the pot: this must be supported only gently.
Remove the pot from the heat once the coffee is ready: in fact, the drink should never come to boil otherwise it would become unpleasant to the palate. So the coffee must be moved from the fire just before the coffee stops coming out.
Drinking coffee when it’s ready because when it’s hot, it releases the most of its aroma and taste.
Clean the coffee pot without using detergent, but rinsing it under hot water. Also the filter cleaning has to be made carefully because it can lurk residues and deposits that could compromise the hygiene of the drink.
Is also a good advice to boil a brand new aluminium coffee pot with some coffee before using. In this way the “metallic” taste is cleaned away immediately.
Tags: