Moka or Mocha?
Mocha is a city in Yemen but la moka is an Italian stove top espresso maker.
It’s my favourite type of coffee because of its mellow taste and its simple accessibility. La moka is a cheap and easy technology. In addition to la moka, in Italy it is called la caffettiera or la macchinetta, and is found in almost everyone’s kitchen. The technology was engineered by Alfonso Bialetti in 1933. The Bialetti name is synonymous with coffee and its mascot, l’omino con i baffi -- the little man with the moustache. Here is a quick primer to the moka and how to use it:
- The first time you buy and use the moka you will have to make coffee at least 3 times and throw away this coffee. These first brews will be bitter and have a plastic taste from the newness of the machine. This type of machine gets better over time with proper use.
- Fill the bottom with water -- some use hot water to produce less bitter coffee.
- Insert the middle section. Fill this section with the correct grind of coffee. Do not pack it, but fill it to the top.
- Screw on the top section of the machine and then place it on the stove top. I like to keep the top open to watch the coffee come up.
- When the water in the bottom section has heated up sufficiently it will push the coffee up and bubble out of the valve making a percolating sound. This is when you turn off the heat source and the coffee is done resulting in a nice boiling hot cup of espresso.
- When you clean the machine never use soap. Just rinse completely with lots of water and let it air dry.
- Try this classic Italian brand that makes a great cup of espresso. Buy LAVAZZA coffee here!