Good Morning Coffee Lovers,
today we prepare a real number 1 Moka! First of all let's start by saying that to prepare our good coffee today we will use a Moka from EB-Lab (Espresso & Brewing Lab), an Italian company that produces an aluminum coffee maker with a particular laser-printed competition steel filter with micro -holes that allow an even deeper filtering of the coffee than a traditional coffee maker.
The result is a cleaner extraction that reduces the bitterness; in practice, an even better coffee and almost completely without a bottom in the cup!
Let's dispel a great myth: the coffee pot must be left dirty every time we extract a coffee (because it tastes better ...) or should it be cleaned every time? OUR COFFEE MAKER MUST ALWAYS BE SUPER CLEAN! This is because every time we prepare a coffee, there are some oleic residues that tend to go rancid and affect the extraction. Why should we buy super good coffee if we then go and spoil it during preparation? And again, why should the optimal extraction of espresso at the bar be done with filter holders that are always clean and without residues while the home mocha can be left dirty? I recommend always clean it, just rinse it!
Perfect, we are ready: we have our clean coffee pot and let's go and put the water! The level is fundamental: you have to stay below the valve ...
We use mineral or microfiltered water, because often that of the aqueduct is added with chlorine and additives to purify it and the result negatively affects our drink. In Novara the water is good and it would be fine, unfortunately in other municipalities it is already undrinkable on its own, because it tastes of chlorine. So if your tap water tastes unpleasant, give it a try by making coffee with mineral water ... ... then you tell me! :-) We use HOT water, let's say around 40 ° C; this is to reduce the coffee exposure time at high temperatures: if we start from already heated water, obviously the time is reduced!
How much coffee do we put? It depends on our taste: do we prefer a strong drink full of scents or a good one but a little more drinkable? Let's settle between 13g and 15g for a 3-cup coffee maker cups: with 13g the filter is about a couple of millimeters below the rim level, with 15g the filter is full. I recommend no mounds and not even hollows, let's put the dose that suits us best and level it by giving a few taps to the side of the filter in the world to make it satin but NOT pressed, for convenience we place the filter in a glass during preparation.
Now we put the filter back in its place in the boiler and close our coffee maker. We are ready to put it on the fire BUT ... ... we pay attention to keep the lid open, this will allow us to keep an eye on the extraction but above all it will ensure that not too much heat is conveyed inside the tank.
And now we wait ...
We have to close the door when the jet increases and our coffee maker starts bubbling, we have to be quick otherwise the coffee is shot everywhere (... believe me, I've already experimented ...)! :-) As soon as we close the door, we remove our Moka from the heat, wait a few seconds, stir directly into the tank and then we are ready to pour the coffee into the cup ... ... if while we are pouring we hold the lid open with one hand, we will avoid spilling some precious drops!
And nwo Coffee Lovers?
Enjoy Coffee! :-)