Bialetti - Moka Induction, Moka Pot, Suitable for All Types of Cookers, 4 Cups of Espresso (150ml), Black

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Conversely, she uses hot water for coffees from East Africa (such as Ethiopia and Kenya) to speed up extraction. She says that this helps to highlight their floral, fruity flavours. Valentina says that even though the moka pot is traditionally associated with darker roasts (similar to espresso), it can actually be used to brew a variety of different coffees with surprising success. He brews the coffee as normal on medium-low heat, but once the coffee starts collecting in the upper chamber, he stirs it to ensure it is well-mixed for a balanced flavour. Luca also tells me that he uses an AeroPress filter with smaller moka pots to retain more of the oils from the coffee. This leads to brighter acidity, reduces bitterness, and creates an overall cleaner cup. If you’ve ever used (or even seen) a stovetop espresso maker, it’s thanks to the founder of this company, Alfonso Bialetti, who invented the classic aluminium moka pot in 1933. Ever since then, Bialetti have focused on marrying world-renowned Italian style with equally famous Italian coffee, creating a range of espresso and coffee makers that deliver an amazing brew. Most moka pots are made from aluminium or stainless steel, and consist of three parts: a lower chamber, a filter basket (where to put the ground coffee), and an upper collection chamber.

induction coffee machine, 4 cups (160 ml Bialetti 7317 Brikka induction coffee machine, 4 cups (160 ml

While it is often used to create an intense, heavy coffee at home, the moka pot is actually very versatile. With a little experimentation, home brewers can use it to explore specialty coffee and even recreate popular coffee shop beverages.

Valentina Palange and Luca Rinaldi are two content creators who operate Specialty Pal in Milan, Italy. They tell me that their mission is to develop specialty coffee culture in Italy, and they have tried to get local coffee drinkers to experiment with the moka pot. Fill the filter basket with coffee grounds until level, but do not tamp them down. After that, drop it into the bottom chamber (it should sit perfectly in the slot) and screw the upper chamber into place. Place the fully assembled pot onto your stove. For more insight into how a person can improve the way they brew with a moka pot, I spoke to Nadia Bachur. Nadia is a barista at Athanasiou, a Greek coffee shop in Panama. Valentina also tells me that she adjusts her recipe slightly depending on the coffee’s origin. While Nadia recommends against using cold water in a moka pot, Valentina says she uses it when brewing a coffee from Brazil, for instance, to bring out some of the more chocolatey flavours.

Bialetti - Moka Induction, Moka Pot, Suitable for All Types

After you’ve done all of this, place your moka pot on the stove on a medium-low heat setting.As it brews, leave the lid open so you can keep an eye on it. John Lewis plc, registered office: 171 Victoria Street, London SW1E 5NN. Authorised and regulated by the Financial Conduct Authority (Register no. 724309) for the purpose of introducing the credit provided by Creation Consumer Finance Ltd, registered office: Wellington Buildings, 2-4 Wellington Street, Belfast BT1 6HT.The top is crafted from aluminium to preserve the delicious coffee aroma, while the boiler and funnel are made from durable steel and the handle and knob are coated with soft-touch silicone for safe use. To brew coffee using a moka pot, start by adding hot water to the bottom chamber. There is usually a safety valve around three-quarters of the way up – pour water in until it is just touching the bottom of the valve. She says: “You can brew high-quality coffee in a moka pot [no matter the origin], all with similar roast profiles to filter coffee.” Despite this repeatability, however, there are still plenty of ways to experiment with the moka pot. If you’ve been drinking filter coffee for a while and want a switch to something different yet versatile, it might be time to give it a try. Finally, Nadia says that filling the lower chamber with hot water (freshly boiled, ideally) will speed up extraction, prevent the coffee from burning, and keep the brew from developing a metallic taste.