TIPS FOR MAKING COFFEE WITH MOKA

TIPS FOR MAKING COFFEE WITH MOKA
 
• Fill the base chamber with water up to 1 cm to the level of the valve, depending on your taste you can also add half teaspoon of the ground coffee that you will use and two grains of double salt which acts as a “flavor enhancer”.
• Insert the filter and fill it with ground coffee. It is not necessary to pack it into the base of the basket, the grounds should be loosely packed in order not to create others ways for the water to get through the ground only in some points and not exploit the whole panel of coffee. It ends with a small mound.• Remove any grounds from the lip for a good seal. Before placing the moka pot on the heat, pour two drops of water into the container to create a humid environment to allow that the first coffee that comes out does not burn.
• Lower the lid of the container and place the moka on low heat. At the first ” rumbling sound ” moves the pot away from the heat. Before pouring the coffee into the cups, mix it with a teaspoon. The cups must be preheated with a passage of hot water before being filled.
• To wash your moka pot put 1 or 2 teaspoons of baking soda in the filter, fill the base with water up to 1 cm from the valve and place it on low heat. When the bicarbonate water has gone out into the tank, move the moka away from the heat, wait for it to cool down and wash only with cold water. This cleaning should be done weekly.
• The size of the ground coffee particles varies between 400 and 600 micrometers, the coffee / water ratio for the mocha is 1/11.
• Ground coffee must be kept in the refrigerator in an airtight jar to avoid the loss of perfumes and the rancidity of the fat components.
• ………… ENJOY YOUR COFFEE  !!!!!