- Coffee prep
A lucky find for every occasion.
Karsten Suhr
Some baristas wrinkle their noses about it: The espresso maker. I personally love the hissing and rattling sounds it makes. It smells wonderful. And the coffee tastes intense. Much more intense than a drip coffee or one from a French press. But it also does not taste like an espresso. Which makes sense, because with this “coffee percolator” (this is the proper, technical term), you can reach a maximum of 1-2 bar pressure. Not 9 bar like with a portafilter machine or an automatic coffee machine. But the espresso-name-confusion does not happen in Italy, because there it is simply called “la Caffettiera” (the coffee pot) or Moka Express. So, the question remains: Why is it so successful?
Simple. And very stylish.
Invented in 1933 by Alfredo Bialetti, the octagonal stovetop espresso maker can today be found in the MoMa in New York as an outstanding example for Art deco design. In the late 50s the little man with the moustache became the advertising character and meanwhile part of the Bialetti logo. Today, the Bialletti is a fixed component of every Italian kitchen. And not only of the Italian ones. The reason: The Caffettiera is cheap. Easy to handle, even for beginners. And it brings some dolce-vita-vibes to every little kitchen. Apropos handling…
There are 3 things you should keep in mind when making your Moka on the stovetop.
1. Use freshly ground espresso beans. The grinding level should be a little coarser than for a portafilter.
2. Do NOT press the ground coffee into the filter basket, nor should you use a tamper. That makes the coffee taste bitter.
3. Pour hot (!) water into the bottom part of the pot, but not over the safety valve.
As soon as the pot starts to “rattle”, remove it from the stovetop.
More useful tips.
The original Bialetti is made from aluminum cast. That’s why you should never put it into the dish washer (makes the metal look dull). It is sufficient to rinse the pot with clear (!), hot water after each use and to dry it off. Today you can also find stovetop espresso makers made from stainless steel – the advantage is, that these also work on induction stoves. And generally: If the sealing ring should become porous over time, it can easily be replaced.
What I personally think is brilliant: You can take the espresso maker with you whenever you are travelling – no matter if you are going camping or are renting an holiday home. Which guarantees my morning coffee (and does not lead me into temptation to use the capsule machine which is so often provided).
If you are now curious for more barista tips on portafilters, Chemex and the like, you should check out our article “What is the best way to make coffee?” to get a good overview of different preparation methods – and more importantly their results.
