Did you know 90% of Italian households own the iconic Bialetti Moka Express? The hallmark italian coffee maker produces bold and intense cups of coffee. The intensity lies somewhere between Aeropress and espresso. Certainly one of the most aesthetic coffee makers, with an old school style standing at the forefront of Italy's coffee culture. This brewing method relies on the same principles as an espresso machine; high pressure hot water going through ground coffee. Although the pressure levels aren't as high as a dedicated espresso machine.
Who Invented the Moka Pot?
The Moka Pot was invented by Alfonso Bialetti in 1933. The coming together of aluminium and a coffee pot design was new territory which brought the ability to gain and lose heat quickly. During world war 2 the prices of coffee and aluminium skyrocketed which stalled production of the Moka pot. In 1946 Alfonso's son Renato took over the company, who change Bialetti's product line to a single product. The Moka Express. This was launched alongside an grand marketing campaign across Italy which cemented Moka as the classic brew at home strong coffee maker.
The moka pot works at 3 levels. Firstly at the bottom chamber is where water is heated up to boiling point. Secondly this boiled water rises as steam pressure, into the filter basket containing the ground coffee. Finally hot coffee rises up through the top funnel, and out of the funnel tip, into the top chamber where it's ready to serve.
THE METHOD:
1. Fill the base of the Moka Pot with hot water, all the way to the top mark.
2. Grind 20-24 grams of fine grind coffee for a 6 cup Moka pot. Or depending on the size, enough to fill the funnel.
3. Fill the funnel with ground coffee up to the top, level the grounds, and do not tamp the coffee down.
4. Place the funnel inside the base of the Moka pot.
5. Use a cloth to hold the base (it's hot!), and screw in the remaining top section.
6. On the gas stove top, turn the heat on to a medium setting.
7. Once you hear the water boiling in the lower section, reduce the heat level.
8. The goal is for coffee the smoothly ooze out the funnel, so controlling the heat is intuitive. Keep adjusting heat gradually so coffee comes out smoothly.
9. You may hear spitting from the bottom chamber which is normal.
10. Once you hear hissing, and the top chamber is roughly 80% coffee up to the spout, immediately move the Moka pot off the stove, and pour into a cup.
11. Wait a short while before drinking as the coffee will be very hot!
12. Enjoy!
If there were one word for moka pot coffee it's intense. Coffees which work great with the Moka pot have a more bold, full body, and less acidity. Ideally in the medium to dark roast range. Light roasted coffees runs the risk of bringing out overpowering acidity. Coffees which work great in the moka pot include our Brazil Fazenda Mio and Gunpowder Blend
Cannon Coffee Recommendation:
Roast: Medium Dark - dark
Grind: Fine
Origin: Brazil
Cannon’s Favourites: Brazil Fazenda Mio