2:00 min
Equipment: We advise using potable water with a very low fixed residue, to make the extraction and the resulting beverage even smoother and more aromatic. Get hold of a Moka pot and a digital thermometer if you haven't already got one. Finely grind the coffee using an electric or manual mill. If you don't have a grinder or the necessary experience, you can ask us to grind your coffee perfectly when you place your order.
Place the boiler of your Moka on a scale and weigh it. Fill the Moka with cold water up to the level of the valve, being careful not to cover it.
Place the boiler on a medium heat and start heating the water.
Fill the filter with coffee in the ratio 1:10 to water - e.g. 100 ml water = 10 g ground coffee.
When the water reaches 70°C, turn off the heat. Assemble the Moka by adding the filter with the coffee and the upper chamber, and screwing well. Replace on the heat, leaving the lid open.
If the grind is correct, extraction will begin at approximately 65-70°C. When the temperature reaches 80°C, turn off the heat and close the lid. The extraction will be completed by the accumulated heat.
Stir with a spoon to allow the sweet parts to be evenly distributed. Pour into an espresso cup and... welcome to Italy! :-)
Allow the coffee to cool for a few moments before drinking; this will help it to open up and release its characteristic aromas.
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