For the coffee enthusiast who doesn’t have an expensive espresso machine, welcome to the old tradition of stove-top brewing.
The moka express pot was patented in 1933 by Italian metal artisan and designer Alfonso Bialetti whose company to this day, continue to make superb coffee makers and kitchen appliances.
While stove-top coffee brewing competes with french press plungers and paper filter drip coffee, it is the preferred choice of many when it comes to low cost brewing.
I will give a few steps on how to use this machine to its full potential.
- Fill the bottom container of the pot with filtered water to just underneath the steam escape hole
- Place the middle component (basket) on top of the bottom container
- Fill the middle basket with fine or medium ground coffee. The coffee does not need to be tamped or pressed into the basket
- Place pot onto a stove and leave on low heat. The brewing should take around 10 minutes
- As the brewed coffee starts to fill the upper container, turn off the heat when the section is 3/4 full.
- Pour coffee gently and slowly into heated cups, only fill 1/3 of the cup. You may wish to add steamed or frothed milk to make cappucino or similar variations
To clean, wash all parts with water (soap is optional). This will keep the pot in best condition and protect it from stains and corrosion.
To get a good extraction with crema, use freshly ground coffee from a supplier who roasts coffee on a regular basis. Most commercial products are left in bags for months and the coffee is usually dried out before it gets to your home. Use filtered or boiled water that has cooled down. Ensure to fill the basket to the top with coffee but there is no need to press it down.
Other coffee brewing methods can achieve great results also. The stove-top is my preferred alternative to espresso coffee.