Food & Drinks

5 Tips to Make the Perfect Moka Coffee

By FDL on

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5 Tips to Make the Perfect Moka Coffee

Every Italian knows how to make coffee in a moka pot. Few, however, know how to make it well. Whenever the conversation turns to coffee, it is possible to witness that curious and inexplicable phenomenon whereby everyone suddenly becomes an expert on the subject: learned Doctors of the Applied Science of Espresso and Knights of the Order of Ground Coffee.

It is something we all learned to do as kids and continue to repeat day after day, without even thinking. And so what if the coffee does not come up to expectations? Here come the usual arguments: “It depends on the coffee pot, it’s time to buy a new one”. “I don’t like this blend, we’ll have to stop buying it”. Very often, however, the reason for our dissatisfaction is quite simple: we simply do not know how to make coffee with a moka.

So, Paola Goppion’s tips are more than welcome. The Goppion Caffè coffee roasting company, founded in 1948, is one of the major operators on the Italian market today. Not just in terms of quantity (1 million and 200 thousand kg of coffee produced each year and exported to 26 companies), but also, and above all, for its high quality: coffee beans, ground coffee blends and organically certified products.

So who better than Paola to explain how to make a perfect moka coffee? Here are her 5 tips:

1. The water in the tank should be sufficient to cover the valve. Neither below it, nor halfway. Any other discussion on this point is superfluous. When you insert the filter basket, a little water should seep through: this indicates that you have put in the right amount.

2. Everyone should know this by now, but there is no harm in repeating it: when you add the coffee to the filter basket, do not press it down. Make a soft little mound, rounding it off with a teaspoon.

3. Before placing the coffee machine on the burner, add just a few drops of water to the coffee collector to prevent the coffee from burning when it starts to come through.

4. There is no need to remind you that the pot should be placed on a low heat, right? And don’t forget, when you have turned off the heat, to stir the coffee before pouring it into the cups.

5. And the best way to keep coffee fresh? Nothing but glass storage jars or tins.

  • AmyG said on

    This is questionable advice. Does she understand the purpose and function of the pressure release valve? Older moka pots that were built like tanks may have worked with this kind of advice, but modern, mass-produced aluminum pots aren't built to handle the potential pressure that could build up. There's a reason Bialetti instructs not to cover the valve with water, and it's not because they don't want you to enjoy 2 more tablespoons of coffee.
    Also, the 5th tip isn't moka pot related.
    Article should be called 3 moka pot tips and 1 tip to burn your kitchen down.

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