Goldilocks today told me that few people in the U.S. know how to make an Italian moka coffee, and that I should write a post about it.
I was a little surprised at first, for Italians it’s just an ancestral knowledge that comes naturally over years of seeing parents making coffee many times a day, every day.
Making an Italian moka coffee is very simple and requires just few precautions: you have to use good water and good coffee mixture. Everything else is handled by the moka.
Clean your moka with just cold water once it’s cold. Don’t use soap by any means, it just ruins how moka makes coffee.
- Pour the lower part of the moka with cold, good quality water. The less calcium, the better. Don’t fill it up over the little valve.
- Insert the filter in the lower chamber and be sure no water comes up. The coffee powder must not get wet before the right time.
- Put enough coffe to fill up the filter, don’t press it. I usually make a little hill that gets naturally pressed when the upper part of the moka.
- Close the moka and tighten it firmly.
- Turn the stove on at very low temperature, and put the moka on it. It takes more time but the water will get the most from the coffee, and it won’t burn.
- Once the coffee begins coming up (the moment you hear gurgling), turn off the stove and move the moka on a colder place until it stops. It’s not bad if you leave some water in the lower chamber, it would just extract the less appealing part of the coffee.
- Serve hot and enjoy it.