L’Espresso. The ‘quick’, ‘express’ coffee. When we call it an express coffee it sounds like having a rank coffee from a polystyrene cup, but when said in Italian, L’Espresso stirs up ideas of aroma, flavour, and passion. Well, coffee passion anyway.
The typical Italian coffee is made using a Moka Pot, and although there are 2 types of Moka Pots – the traditional style moka pot, and the Napolitan moka pot – the principle is the same…pressurised water passes through the ground coffee and out comes a thin, strong coffee. In fact, there is no ‘crema’ in a Moka-made espresso.
To make a good coffee takes time, and in this post we will be explaining how to make an aromatic, authentic coffee.
Moka Pot
First of all you need some equipment and ingredients;
1. The Moka Pot
2. Moka pot support (optional)
3. Moka pot anti-spray cap (recommended)
4. Espresso cup & saucer
5. Fresh ground espresso coffee
6. Filtered water
Next some ground rules;
1. Keep opened packets of coffee (beans or ground) in the fridge
2. Never put a moka pot, or its parts, in a dishwasher. Wash everything by hand and without soap
3. Most moka pots are standard sizes (1 cup, 3 cup and 6 cup), and spare parts are available to buy
Right, now we get to the fun part. To begin with, fill the water reservoir with cool, filtered water (preferably room temperature), up to the pressure relief valve on the side, so it is not covering the valve.
Next, place the nozzle into the reservoir opening, and using small amounts of coffee, fill the nozzle with ground coffee – never pat the coffee down, and fill until there is a nice, full pile of coffee.
Moka Pot with Coffee
Screw on the top half of the moka pot, which will in turn compact the coffee. Make sure the 2 halves are screwed together tightly, using a towel if necessary.
If you have an anti-spray cap, then put this onto your moka pot now. Also, depending on what type of cooker you have, you may need to use either a moka pot support or a heat diffuser plate.
Put the moka pot on the smallest heat, and open the lid so that any evaporated water can escape and not affect the taste of the freshly made coffee.
By keeping the moka pot on a low flame you ensure the coffee is not burned, and the hot water passes through the coffee, picking up as much flavour as possible.
Moka Pot on low heat
Depending on how big the moka pot is, the coffee should start coming out after 4 minutes or so, but never leave the moka pot unattended.
Once the coffee has stopped coming out of the top nozzle, turn off the cooker and serve immediately in a heated espresso cup (you can run the cup under hot water if desired).
Add sugar to taste, and serve!
