ESPRESSO

The Secrets

ESPRESSO

THE SECRETS

For connoisseurs, espresso is the quintessence of coffee: the preparation that fully enhances the richness of aromatic notes, combining them with the velvety sensations provided by the crema.

THE ART OF ESPRESSO COFFEE

The preparation of espresso coffee is a ritual that, in its completeness, starts with grinding freshly roasted coffee beans. 

The art of the barista, or the connoisseur, lies in calibrating the grind, properly tamping the coffee powder in the filter, extracting the beverage at the right temperature, pressure, and for the exact time.

THE MOKA

The Moka is an Italian invention dating back to the 1930s. The name comes from the city of Moka in Yemen, famous for the quality of coffee.

It consists of a boiler (bottom part), a funnel-shaped filter, a collector (upper part) with a removable second filter held in place by a rubber gasket.

A Moka is a must-have in Italian households, an easy-to-use tool to make a full-bodied and aromatic coffee.

HOW TO MAKE COFFEE WITH THE MOKA

Start by filling the base of the Moka with cold water up to the valve level and no more. Then insert the filter and fill it completely with ground coffee for Moka, forming a small hill if you desire a more intense coffee.

But be careful not to tamp! Tamping the coffee, contrary to what many believe, can result in a bad and burnt coffee or even one that doesn't rise.

It is very important to keep the flame low.

As soon as the coffee rises and you start to hear the typical gurgling, immediately remove the Moka from the heat. This way, you will obtain only the noblest parts of the coffee. Before pouring the coffee into the cups, stir it with a spoon.

THE QUALITY OF WATER

The quality of water is crucial because coffee is primarily made from this liquid. It is not recommended to use mineral water, as it neutralizes the fine acids in coffee.

HOW TO MAKE CREAMY COFFEE LIKE THE ONE AT THE BAR

Creamy coffee like the one from the espresso machine or the bar can also be achieved with the Moka. Just follow a few extra steps.

Meanwhile, in a glass, put two teaspoons of sugar and, as soon as the first drops of coffee come out, pour them into the glass. Be careful not to pour too much; there should be 3 or 4 drops at most. Beat the mixture with a fork until you get a foamy and light cream. The color should be much lighter than that of the coffee.

Pour it into the cup with the cream, which will tend to stay on the surface. Add sugar to taste, stir, and serve.

FINAL WARNINGS

• Watch out for the filter and gasket: they should be replaced as soon as they wear out.

• Do not exceed the valve in the boiler when pouring water, or you'll end up with a long coffee.

• Always use cold and not too hard water.

• Never tamp the Moka coffee powder because it makes extraction more difficult.

• To remove limescale stains that form inside, occasionally wash it with salt and vinegar.

• Keep the flame consistently low to slowly extract all the aromas from the blend.

• Is the Moka gurgling? Remove it immediately from the heat to avoid burning the coffee.

• Stir the coffee when it's still in the Moka; this helps blend the denser part with the lighter part, coming out in two different moments.