How to prepare an excellent Moka?

Hello,

if you don't know me, let me introduce myself:

My name is Manuel Terzi and by profession I am a lover of high quality coffee.

Recently I have been receiving many messages and phone calls from people interested in improve your preparation technique ...

for this I decided to share some tips which, in my opinion, will allow you to get results from your Moka beyond expectations!

• First, very first, essential rule : Good quality coffee is possibly ground two or three minutes before use .

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• Evenly distribute the ground coffee inside the filter to prevent water from finding preferential routes , creating the dangerous channeling, and you don't use all the coffee . The suggestion is to pour a slightly abundant quantity of ground coffee into the filter and, WITHOUT PRESSING it, level it with the back of a knife blade by sliding it along the edge of the filter.

• Preheat the bottom of the boiler with boiling water which will then be thrown away

• Heat good quality mineral water separately at a temperature close to boiling

• Fill the boiler until the water reaches the safety valve (not halfway, but just below) with very hot mineral water

• Screw the coffee maker to the boiler (we call the upper part of the Moka pot "coffee maker"); OPEN THE LID AND ALWAYS LEAVE IT OPEN

• Place the Moka on the gas a rather high flame , but that it does not touch the sides of the boiler

• After a few moments pour a little COLD water in the coffee pot. Just enough to form a circular "ring" on the bottom. It will be used to absorb the heat of the metal, preventing it from overheating too much, to prevent the first drops of extracted drink from burning. This will help to make the coffee more pleasant to drink.

• As soon as you see the cream come out of the torch , clear signal that the drink is about to come out, immediately lower the heat to have a fluent and continuous delivery until the end

• When the level of the drink reaches the junction of the pouring spout in the coffee maker, remove the Moka from the gas . The thermal inertia will continue the extraction as long as necessary WITHOUT BRINGING THE COFFEE TO THE BOIL: THE COFFEE SHOULD NEVER BOIL!

• Then wait 20/30 seconds, then mix and serve .

Some clarifications:

The extraction must be fluent and continuous , from start to finish; in addition to avoiding boiling, the outflow of the drink should not splash or stop abruptly.

We talked about good quality mineral water: which is the best water to use?

There is no absolute best water, but we can choose:
if we use a slightly alkaline water , perhaps carbonate-calcium and with a medium fixed residue, we will tend to have one more balanced drink from the point of view of acids / tannins (or slightly more tannic), softer , more fragrant and sweeter ;

if instead we use a fresh water (i.e. with low hardness), with a low fixed residue, and perhaps tendentially acidic (pH <7), we will have a more aromatic drink , fresher , probably slightly less "persuasive" and less "alluring", more liquid perhaps , but wider, more fragrant and complex and, due to the acidic pH, we will have one better "stability" over time and slower oxidation , resulting in a slower rancidity of our beloved drink that we can then sip calmly, as a real meditation drink.

Moka maintenance

We will have to wash and clean the Moka immediately and every time you use it , removing all the residues of used coffee in every point of the coffee maker.

We will then have to rinse the Moka pot , exclusively with hot water and without detergents and finally mechanically "peel off" with the fingers all the parts that came into contact with the drink, for remove all oils and colloids which form a greasy patina which over time would tend to oxidize and rancid, making the coffees of subsequent preparations unpleasant.

Finally, from time to time, it will be advisable to remove the plastic gasket inserted in the lower part of the coffee maker, extract the flat circular filter fixed by the gasket itself and, with a brush, clean from the deposits caused by use, the torch from which the Coffee.

The guide is over.

I hope you found these tips interesting but remember:

THE QUALITY OF THE RAW MATERIAL IS FUNDAMENTAL!

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Hints of chocolate

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Good coffee,

Manuel