Since I have been asked many times how I like my coffee, I thought this article would explain the fine art of making coffee the way I like it--very dark and very strong. If you consider yourself a true coffee lover you should try this.
What is moka pot?Author: Albert T. Wolf
Moka pot is steam based coffee maker that brews dark and very strong coffee. Many people also call it stovetop espresso pot, however, this beverage is not exactly the same as espresso, because the pressure of the water going through the grounds is not high enough. Occasionally you might come across the names like ‘macchianetta’ or ‘caffettiera’ - these are both just different ways to call moka pot.
Moka pots are three chambered devices: lower chamber is for water, middle is filter funnel where the coffee grounds go and the top chamber is where the coffee ends up. Additionally there is a filter plate that goes in front of central column in top chamber and rubber seal which ensures that hot liquid doesn’t leak from between the lower and the top chamber.
How does it work?
When heated up, some of the water evaporates creating the steam which reaches the pressure high enough to force the water from lower chamber up the filter funnel and through the coffee grounds to the top chamber where it is collected. Finally when the lower chamber is nearly empty steam bubbles mix with upstreaming water creating gurgling sound, which indicates that coffee is ready.
How to make coffee with moka pot?
* Fill the lower container with water so its level is lower than the safety valve. Don’t put in more water than that. It is very important that water level is below safety valve, because it provides release if pressure should get too high. If the safety valve is blocked by too much water and pressure gets too high your moka pot can actually explode.
You can use either hot or cold water, it really is a matter of taste and you can do some experimenting here to find the best option for yourself. However it is recommended to use hot water, since it lessens the time that grounds are exposed to heat, which makes the brew less bitter.
*Fill the filter funnel with the coffee grounds. Use bit coarser grind that you would for the regular espresso machine, because if the grounds are too fine they might block the holes in the filter and the water can’t get through anymore. Also, do not tamp the coffee grounds, since if the coffee is pressed too tight it also may block the water flow. Tamping is also not necessary, because grounds will expand with the heat and create its own tamp. Instead lightly knock the filter downwards, which helps to distribute the grounds evenly.
* Screw on the top chamber and place the moka pot on the stove. Use medium level heat, since too high temperature might create the steam too fast. Keep the pot on stove until you hear a gurgle. It means that the water in the lower tank has been exhausted. Take the pot off the heat. Note that the metal handles and surfaces get very hot, so be careful when handling the pot. Your coffee is ready.
Albert T. Wolf has found his fascination in coffee and all that's related to it. Go to his blog at http://blog.wakeupvibes.com and find out more about interesting world of coffee.