THE SECRET FOR A PERFECT AROMA

To prepare a good coffee with the Moka, fill the lower recipient up to the level of the safety valve and then insert the funnel-shaped metallic filter. Put the coffee in the filter, which must not be packed down too hard, then screw the top part on, which is a collector with a second filter. Putting the Moka on the cooker, but with the flame not too high, it heats the water up to boiling. The pressure of the saturated steam located above increases, causing expansion. Expanding, the saturated steam forces the water to find the only way out: throughthe funnel that leads to the filter.

Coming halfway, the hot water passes through the ground coffee, producing the drink by percolation. Lastly, the coffee rises and is deposited into the collector, passing through a small tube called “chimney”. The pressure reached with this method is slightly higher than the atmospheric pressure, and it is possible to reach higher temperatures than with other coffee makers, such as the Neapolitan. The water in the boiler begins to boil only at the end of the preparation, when most of it has already risen into the recipient. A seal ensures the safety of the screwing mechanism and a safety valve prevents excessive increase in the pressure in the boiling chamber, due usually to plugging up.