Baristas - The Coffee Lovers Blog #5: The moka or greca coffee machine.
There have already been several occasions when a relative or acquaintance seeks me to explain how to use this type of coffee machine. The MOKA coffee machine is better known as espresso for the home. Maybe some of you have one of these at home, and have never had the audacity to prepare in it. With this article I will guide you step by step to prepare your espresso at home.
The Italian coffee maker or moka coffee machine, also popularly known as greca or macchinetta, is an espresso machine that makes coffee using steam. The invention was patented by the inventor Luigi De Ponti on behalf of Alfonso Bialetti in 1933, whose company, Bialetti continues to produce the same model (called "Moka Express").
The moka coffee maker is popular in Europe and exists in different sizes, which can prepare between 1 and 18 50 ml cups.2 The original design was made of aluminum with Bakelite handle. (Source)
First of all, you should know that the preparation result of the moka coffee maker is characterized as a dark and quite strong drink. Likewise, espresso coffee is always a small amount not exceeding 3 ounces liquid, that is why in advance I clarify that the resulting coffee will not be liked by most people. But that does not mean that we can not take advantage of our coffee maker to achieve other drinks.
Parts of an Italian Moka coffee machine:
All the pieces that make up a Moka coffee machine can be seen in the previous photograph, but the main ones are: Base of the coffee machine, Funnel where the ground coffee is deposited, Adjustment washer, Coffee filter and Top of the coffee machine or Coffee tank once done.
The result of this method is a concentrated coffee or as in Italy they usually call it, Espresso Coffee. There are a few people who have a taste for consuming coffee in this way, but espresso can be used as a base for different preparations, so much so that most drinks that we can see in a coffee bar have Espresso as the main ingredient.
How to prepare a moka to perfection:
- Fill the base with cold water up to the level of the valve.
- Insert the filter.
- Completely fill the ground coffee filter, but without pressing the coffee powder make sure that the filter and the rubber gasket are in place.
- Screw the two parts of the moka completely.
- Place the moka on the fire. Attention: the flame must be low.
- Remove the moka from the fire after the coffee rises and begins to bubble. This will remove only the noblest parts of coffee.
- Mix the coffee with a spoon before pouring it into the cups. Rinse with hot water and let it dry completely before screwing it.
I hope you can use my advice and we are going right now to dust off that coffee pot that we have decorating in the kitchen. Remember that the more creative we are, the better the result will be.
El cafe queda algo fuerte para mi gusto, me gusta mas el cafe filtrado!
si eso es el cuerpo del cafe que tambien depende del tipo de beneficio del cafe (natural, lavado o honey) y la granulometria de la molienda usada... Recomiendo para este metodo de extraccion usar un cafe lavado y una granulometria media!
chevere!
tienes que echarle agua es un espresso. puedes aser un americano si le echas agua. https://fuentescoffee.com/products/rosa-moka-greca-pot-arabica-coffee
Buen post, voy a desempolvar mi cafetera!
Gracias!
Excelente post! A mi novio le encantaría xD
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