Coffee prepared at home with a moka still remains in the habits of Italians, despite the rise of other extraction systems for domestic use, that prepared with a moka (also known as moka express). The moka was invented by Alfonso Bialetti in 1933, and the origin of the name lies in the name of the city of Mokha in Yemen, one of the earliest and most renowned coffee production areas, particularly of the Arabica quality.
To prepare a perfect Italian-style coffee made with a mocha coffee maker, just follow a few easy caveats such as:
Use fresh, light water because the chalky, hard water in certain areas reduces the final flavor of the coffee. It is also good to never use boiled water inside the kettle. In addition, room temperature (or tap) water should always be used because this should heat up gradually.
Never press the powder inside the coffee pot: this should only be placed gently.
Remove the coffee pot from the heat as soon as the coffee is ready: in fact, the drink must never come to a boil otherwise it would become unpleasant to the palate. Therefore, the coffee pot should be moved from the fire a moment before it finishes brewing.
Drink the coffee as soon as it is ready because, when it is hot, it releases its aroma and taste to the fullest.
Clean the coffee maker without using detergents but by rinsing it under boiling water. In addition, cleaning the filter should be done with care because residues and deposits can lurk in it, which could go so far as to compromise the hygiene of the beverage.
In addition, it is a good idea to boil new coffee makers (or those that have been stopped for a long time) with a little coffee inside before using them.
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