Making coffee with moka is a timeless ritual!
It means home, Italy. The Bialetti Moka is a must. It is a coffee pot designed in 1933 by Alfonso Bialetti, it is pure Art Deco! He had an intuition that changed his life and that will change forever the way of making coffee at home. Bialetti’s Moka continues to be a respected Italian icon. In a recent survey of Italian design, the Moka Express ranked as the fifth best design to have come out of Italy in the 20th century. It’s place of honor is alongside the likes of the 1957 Fiat 500, a 1946 Vespa and… Nutella. The moka fame is consolidated thanks to the image of the company mascot, “Omino con i Baffi” (little man with mustaches). This character was a caricature of Alfonso by the pen of Paul Campani.
The Moka consists of a bottom chamber which is filled with water, a filter where the coffee is added, and a collecting chamber where the brewed coffee ends up after passing through the funnel. The hot water passes through the filter with the coffee powder to produce the beverage through percolation.
The secrets for brewing an excellent coffee through this method of preparation are:
- Fill the bottom chamber with cold water, and do not exceed the level of the valve.
- Do not press the coffee powder in the filter.
- Remove the moka pot from the heat before the coffee gurgles; in other words, before the coffee is all out.
The best part. Pour the espresso into small ceramic cups and taste it hot and … with calm!
That’s way we serve the “caffè nella Moka” pot at Le Stanze di Santa Croce selecting 100% Arabica blends.