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How can I brew a good moka pot coffee?

How can I brew a good moka pot coffee? Moka pot is a traditional Italian coffee appliance, invented in 1933 by Mr. Alfonso Bialetti, named "Moka". Since its invention, the structure has not changed much, but the shape has many different designs, beautiful appearance both practical and decorative, the perfect combination.


Moka pot is a traditional Italian coffee appliance, invented in 1933 by Mr. Alfonso Bialetti, named "Moka". Since its invention, the structure has not changed much, but the shape has many different designs, beautiful appearance both practical and decorative, the perfect combination.


How can I brew a good moka pot coffee?



Grind Degree


Making moka pot coffee with an espresso grind? This is a misconception my friend! Don't think that a moka pot can make a strong coffee, somewhat like espresso, so you use an espresso grind. Dear, the espresso grind is too fine for a moka pot!


We usually choose a grind between espresso grind and hand grind; even you can use hand grind, but just don't use espresso grind, otherwise the coffee will become obvious bitterness!


Fill it up with ground coffee


When filling the ground coffee, try to fill it as much as possible without pressing. Filling the powder helps to keep the density in the filter cup close, so that some powder will not extract too much and some will extract too little, resulting in uneven flavor or bitterness, and the flavor will be more complete without too many flaws.


Making coffee with hot water


If you add cold water, as you slowly heat the cold water, the coffee powder will also receive heat, and heating the coffee powder before the extraction starts will make the coffee bitter. So add pre-heated hot water with the water level below the bottom of the safety valve.


Adjust the heat in stages


At the beginning, you can heat it with high heat and give it more pressure to let the hot water go up; after the coffee starts to flow out, you can turn down the heat, reduce the pressure and let the water go up slowly, so that the water and the powder can make full contact and extract.

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