Select a quality blend suitable for the production of coffee for Moka.
Fill the boiler to the lower level of the safety valve, without passing it and using fresh water, possibly low in limescale.
|
Fill the filter generously, without pressing the coffee powder, forming a small wedge and avoiding dust from the boiler edges. Close the coffee maker, vigorously screwing the collector onto the boiler and place it on the stove.
|
The flame must never wrap the coffee pot, but remain inside the bottom of the coffee pot, in order to allow extraction in adequate time and not too quickly. As soon as you start to feel the typical Moka gurgling, the coffee is ready and you will need to immediately turn off the fire.
|
Never let excess coffee boil - this would burn it, compromising its success and making it too bitter.
Enjoy the hot coffee, just ready, remembering to mix the contents of the collector: the coffee extracted at the end is less full-bodied than that leached at the beginning of the boil.
|