Stove Top / Moka Pot

            Ever since the early 1900’s, and the invention of espresso, coffee has become one of the most popular drinks on the planet, with over 400billion cups consumed each year.   Espresso is a method of coffee brewing first invented in Italy, it is the name given both to the drink itself and the method of brewing. The drink is created by forcing near boiling water through compacted, finely ground coffee to extract maximum flavour. Traditionally this was done with an espresso machine; these machines, unfortunately are rather expensive and therefore impractical for the home.

In 1933 a man called Alfonso Bialetti, an Italian engineer, invented the mocha stove-top, also known as a Moka Pot – named after the Yemeni city of Mocha. It very quickly became a staple of Italian and European culture.   They are cheap, easy to use and require no special skills.

            The flavour of Moka pot coffee depends greatly on bean variety, roast level, fineness of grind, water profile, and the level of heat used.   Moka pots are sometimes referred to as stove-top espresso makers and produce coffee with an extraction ratio slightly higher than that of a conventional espresso machine.   However, a typical Moka coffee is extracted at relatively low pressures of 1 to 2 bar, while standards for espresso coffee specify a pressure of 9 bar. Therefore, Moka coffee is not considered to be an espresso and has different flavour characteristics.

How to Brew

  1. Add cold water to the bottom pot (a) up to the level of the safety release valve.
  2. Place the filter basket (b) above the water.
  3. Add finely ground coffee into the basket using a finger or spoon to level off the coffee – how compacted the coffee is will determine how quickly the coffee is extracted.
  4. Place the pouring pot to the top of the basket and screw on until it is tight.
  5. Add to a heat source (Gas, electric or fire (be careful of plastic handles if using fire))
  6. The heating of the boiler, (a), leads to a gradual increase of the pressure due to both the expansion of the enclosed air and the raised vapour pressure of the increasingly heated water. When pressure becomes high enough to force the water up the funnel through the coffee grinds, coffee will begin to pour into the upper chamber 
  7. As soon as bubbling is heard from the bottom chamber, remove from the heat and allow to cool slightly.
  8. Pour into your favourite cup and enjoy however you like (topped up with hot water, added milk, cold water or milk for iced coffee)

We hope this has helped. If you have any questions about the Moka/Stove top feel free to send us an email or message on social media and we will assist you however we can!

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