In the first place, undefeated is the Bialetti moka which is 80 years old and is one of the objects of Italian design exhibited permanently at the MoMa in New York and at the Triennale di Milano.
he Post writes the biography , to celebrate the object that almost all Italians possess, linked to the Bialetti brand and the famous “little man with a mustache” famous from Carosello onwards.
Making coffee with mocha is a ritual, which includes precise gestures and carefully dosed coffee powder. Otherwise the coffee is not good or the whole work surface gets dirty.
How do you make a coffee perfectly ?
The unavoidable rules are:
- Do not wash the moka with detergent but only with water, if over time lime scale is formed, leave it to soak with water and vinegar, then rinse
- Choose a quality coffee blend and store it in a closed jar: Lavazza recommends placing the container in the refrigerator to prevent the aroma from being lost
- Use only cold, not calcareous water if possible
- Fill the lower part of the moka with water up to the valve, if you pass it you will have a long coffee
- Do not over-press the coffee mixture, but gently place it to form a small hill of dust, the water must be able to easily pass through the powder
- Tighten your coffee maker well
- Low fire and raised lid. My school of thought is that the steam must escape from the moka and not be trapped under the lid, but I also accept that you close it, please
- In Naples many follow a third road: open lid and inverted spoon on the exit mushroom
- When the coffee comes out, turn off the heat and let the coffee come naturally. The perfect coffee comes out at around 60 degrees, the higher the temperature the more it will come out with the aroma of burning
- Pour immediately into the cup after mixing the coffee to make it homogeneous
Among these rules the choice of the mixture is the most difficult.
In our country, he tells The Italian espresso taste there are also divisions at the regional level: ” The northern Italy, on average, prefer sweeter mixtures and with an acidity wire. These are the characteristics of Central American coffees. In these blends are found beans coming from Mexico, Guatemala (slightly vanilla flavored), Costa Rica, Colombia etc. “
For central Italy, on the other hand, the preferred blend is composed of an 80% Arabica 20% robust: “This strong blend is strong and full-bodied, with (in the best cases) Ethiopian coffee (fabulous the Limu) and Indians.”
Southern Italy is still different , where a mixture is preferred to obtain a very strong coffee “This is how in these regions the blends with a higher percentage of robust meet the favor of the customers; high percentage of robust (even 60/40 or 50% arabica) that is associated with a rather strong roasting for a squared espresso. “