Preparation of moka coffee and espresso in the moka pot / espresso maker / caffettiera
The espresso maker is also called caffettiera or moka pot. This method of coffee brewing has its origin in Italy. The caffettiera can be used to prepare both coffee and espresso. It is one of the cheapest and easiest ways to brew good coffee, mocha or espresso. Mokka is the name of a seaport city in Yemen, which was originally the starting point of distribution of coffee to and all over Europe.
We can recommend one of the following espresso makers:
Kela Espressokanne Italia für 3 Tassen
(small in size, low-priced option)
Bialetti Moka Express für 2 Tassen
(small in size, more expensive option)
Axentia Espressokocher für 6 Tassen
(bigger in size, low-priced option)
Bialetti Moka Express für 4 Tassen
(bigger in size, more expensive option)
Procedure:
- Preheat the water
Preheating is very important for good espresso taste: if cold pot receives too much heat on the stove, espresso will taste bitter. In addition, when exposed to greater heat the pot may produce a metallic taste.
- Grind the coffee beans and place the powder in the filter basket
The grind should be a little finer than the grind for a French press but coarser than the grind for the portafilter of espresso machines. Fill the metal filter basket with the coffee powder to the brim and press slightly (light pressure, do not press hard to compact!).
TIP: The shorter the contact time with water, the finer the grind.
- Place the preheated water in the water container
Fill up the water container (the bottom section of the pot) with the preheated water up to the level of the safety valve.
- Insert the filter basket, screw the pot sections together and cook espresso
Place the filter basket filled with the coffee powder onto the water container (the bottom section of the pot), screw the top section onto it and tighten to obtain a perfect seal. Now place the pot on the stove on medium to medium-high heat. The coffee is ready to drink after a few minutes.
TIP: Stay at the stove and watch the brewing process. Excessive heat burns the coffee and gives a bitter taste.
- Watch the espresso pot and listen to it
After a short time the water is pushed up the tube from the bottom section through the coffee grinds, and out of the spout into the top chamber of the pot. As soon as half of the water has gone up, you can turn off the heat. That way burning of the coffee with bitter substances is prevented. The remaining heat suffices to push the rest of the water to the upper section of the pot.
TIP: Cooling of the bottom part of the espresso pot with cold water stops further extraction, which makes the coffee even more aromatic and full-bodied.
TIP: Preheat the cup with hot water in order to keep the coffee warm longer.
Preparation of moka coffee and espresso in the moka pot / espresso maker / caffettiera The espresso maker is also called caffettiera or moka pot. This method of...
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Preparation of moka coffee and espresso in the moka pot / espresso maker / caffettiera
The espresso maker is also called caffettiera or moka pot. This method of coffee brewing has its origin in Italy. The caffettiera can be used to prepare both coffee and espresso. It is one of the cheapest and easiest ways to brew good coffee, mocha or espresso. Mokka is the name of a seaport city in Yemen, which was originally the starting point of distribution of coffee to and all over Europe.
We can recommend one of the following espresso makers:
Kela Espressokanne Italia für 3 Tassen (small in size, low-priced option)
Bialetti Moka Express für 2 Tassen (small in size, more expensive option)
Axentia Espressokocher für 6 Tassen (bigger in size, low-priced option)
Bialetti Moka Express für 4 Tassen (bigger in size, more expensive option)
Procedure:
- Preheat the water
Preheating is very important for good espresso taste: if cold pot receives too much heat on the stove, espresso will taste bitter. In addition, when exposed to greater heat the pot may produce a metallic taste.
- Grind the coffee beans and place the powder in the filter basket
The grind should be a little finer than the grind for a French press but coarser than the grind for the portafilter of espresso machines. Fill the metal filter basket with the coffee powder to the brim and press slightly (light pressure, do not press hard to compact!).
TIP: The shorter the contact time with water, the finer the grind.
- Place the preheated water in the water container
Fill up the water container (the bottom section of the pot) with the preheated water up to the level of the safety valve.
- Insert the filter basket, screw the pot sections together and cook espresso
Place the filter basket filled with the coffee powder onto the water container (the bottom section of the pot), screw the top section onto it and tighten to obtain a perfect seal. Now place the pot on the stove on medium to medium-high heat. The coffee is ready to drink after a few minutes.
TIP: Stay at the stove and watch the brewing process. Excessive heat burns the coffee and gives a bitter taste.
- Watch the espresso pot and listen to it
After a short time the water is pushed up the tube from the bottom section through the coffee grinds, and out of the spout into the top chamber of the pot. As soon as half of the water has gone up, you can turn off the heat. That way burning of the coffee with bitter substances is prevented. The remaining heat suffices to push the rest of the water to the upper section of the pot.
TIP: Cooling of the bottom part of the espresso pot with cold water stops further extraction, which makes the coffee even more aromatic and full-bodied.
TIP: Preheat the cup with hot water in order to keep the coffee warm longer.
