How the Moka Works
The moka was invented by Alfonso Bialetti in the 1933 and has an octagonal shape. It’s made up of three parts: the lower part is the boiler, the center piece is the filter and the upper tank is where the coffee is collected.The top edge of the boiler is threaded so that it can be screwed onto the upper tank. For safety reasons, there is pressure release valve one side of the boiler that opens if the pressure in the boiler builds up to excessive levels. The funnel filter is placed in the boiler and contains the ground coffee. The water is placed in the boiler and is forced to pass through the coffee filter for infusion and collects in the upper tank. A gasket between the upper tank and the boiler prevents coffee grounds from being present in the coffee beverage. The brewed coffee enters the upper tank through a column in its center. Contrary to what many believe, the coffee does not begin to pass through the column when it has reached the boiling temperature (100° C), but rather at about 75 ° C. The first water that passes through the coffee panel swells its particles, decreases the interstitial space, and the coffee in the filter offers greater resistance to the passage of water. At this point, more space is created in the boiler and the water reaches the boiling point and, pushed by the steam pressure, manages to overcome the greater resistance of the coffee panel. When we hear the first “hum” of the moka, it’s time to remove it from the heat source.
GOOD EMOTION !!!!
