Moka Pot: Bring a taste of Italy home

Italy is synonymous with coffee. Espresso is the first thing many non Europeans equate with the Italian experience.However there is something just as ubiquitous in Italian coffee culture: The Moka Pot. While you may see espressos in every Itlatian cafe, a Moka pot is a sure bet to be a staple of an Italian kitchen. I  got my first experience with the Moka pot while traveling in Europe, but never had the chance to taste the fruits of this humble hero until I got back home. Let me assure you, if you are a coffee lover, you will want to at least try the Moka pot.

The Moka pot began in 1933 from humble beginings as a cheaper at home alternative to espresso during Italy's economic downturn in the 30's. Patented by Luigi di Ponti and produced by Alfonso Bialetti this ingenius machine quickly engrained itself in to Italian culture.

Dont get me wrong, with only about 2 bars of pressure compared to an espresso machines 9 bars, the Moka pot wont give you that perfect espresso draw. However, what you do get is a great strong cup of coffee that has the character you would expect from an Italian staple.

So how Does it work?

Courtesy of Asbestos

The Moka pot is a stovetop machine that is filled with coffee and water and uses the heat from the stove to brew the coffee.  Water goes in to the bottom chamber (A) and then a basket filled with ground coffee (B) fits into the water chamber, and finally the "pot" (C) is screwed on top. The pressure from the heat in the lower chamber pushes the water through the basket of coffee grounds and up through a spout in the pot. Pretty simple overall but as with most things the devil is in the details. There are a few variables that can make or break your experience.

To get a really good cup of coffee remember these tips:

• When first using the pot, season it by running the first batch through and then throwing it away. This helps break in the machine and coat the metal with oil from the coffee to prevent a metallic taste. 
• Rarely clean your moka with soap. If you do, you have to go through the seasoning process again.
• Use a grind somewhere between drip coffee and espresso. Too fine of a grind will give you a bitter taste and a grind too course will give you weak coffee
• When you place it on the stove, you want to keep it at about med heat. Be ready for it to take about 5-10 minutes to brew depending on temperature of the water
• Water temp. This continues to be a debate among Moka users. I usually preheat the water before placing it in the Moka, but if  I have time I like to use cold water. 
• -As the coffee brews keep the top open so you can keep an eye on how its coming. Coffee should overflow from the spout into the chamber at a steady rate. Once the color starts to turn clear and it starts sputtering, then you know its ready
• When the Coffee is brewed, take the pot off the heat immeadiatly to prevent overheating/burning the coffee. 

Given how much electronics shape our lives, Its nice to be able to sit back and witness a beautifully designed machine that doesnt involve 1's and 0's. The fact that the Moka is still a staple of the Italian home even today is a great window into Italy and its people. So try it out, and let me know how it goes. 

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About Dennis B.