Just because we are all at home, it doesn’t mean our coffee experience needs to suffer. Here are out top 5 Moka tips and tricks:
The Moka likes the Italian espresso blend that is darker roasted and finely ground, but like the aero press it doesn’t have enough pressure to call it a real espresso.
Light roasted specialty coffee is best for longer coffees, from Chemex to Coldbrew.
Although it is faster to start the Moka with hot water, fresh cold water has more oxygen in it and makes a better brew.
Don’t pack the coffee like you do with espresso, it just needs a firm press to hold it together.
To make fake crema you will need: 1 cup & 3 tablesponns of sugar.
As the first drops of black coffee start to rise up, take the pot and pour those first 10 drops into the sugar. Whisk with a fork until creamy. It looks dark and runny for the first few minutes but then should solidify and become lighter in colour. Stir one spoon into your Moka Coffee and the crema will rise to the top. Just like an espresso. But it’s not!
The Moka is a very respectable way of making coffee, but it likes to be used 10 times a day to be at its best. So give it some love.
Don’t put in the dishwasher or only pull it out at Christmas, the coffee won’t be so good.
We should thank the Bar Termini for the tips, these guys are doing great job and you should follow them for more inspiration, and why not, visit them when you’ll be in London!
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