Making Espresso Coffee Without an Espresso Machine
Using a Moka Pot, or a Stovetop Espresso Machine you can simulate the effects a regular espresso machine. These small coffee brewing devices only cost about ten dollars so it is a good way to experience fine the best coffees in the world.
To use the stovetop Espresso maker unscrew the device at the middle and take out the coffee funnel. Then put enough water in to cover up the pressure valve on the side of the coffee pot.
Now put the funnel back in and place about two tablespoons of roasted and ground coffee into the pot and screw the top back on. Place the stovetop espresso maker on the stove on high heat and let it brew for three to five minutes when you should hear a slight whistling, sputtering sound. It should be ready for you to pour into your cup.
Note: These are different than percolators.
What is a Moka Pot?
Italian-based, the Moka pot is a stovetop Espresso maker that is steam-based and which can produce an intense coffee closely resembling that produced by a traditional Espresso Machine. The Moka Pot was invented by Alfonso Bialetti in 1933.
Some Espresso aficionados would tell you, of course, that the coffee produced by a Moka pot is not true espresso, since an Espresso Machine used water at very high pressure and temperature and forces it through a compressed bed of roasted and ground coffee to extract the fine flavors and aromas.
A Moka Pot or Stovetop Espresso Maker, in contrast, uses just the natural pressure created by the steam itself. This is a much less expensive way to produce a very high quality and well-extracted cup of intense Gourmet Coffee.
When purchasing a Moka Pot make sure to get one made from stainless steel. While this will cost a bit more, it is well worth the money and avoids having the peculiar bad taste in the coffee produced by the aluminum pot.
Making Espresso Coffee With No Espresso Machine continued:
Anatomy of a Moka Pot
A Moka pot has three chambers, and there are three different sizes typically available - two cups, four cups and six cups.
The final product of the brewed coffee ends up in the top chamber after brewing. The middle chamber is the perforated coffee basket (also called the funnel) which holds the roasted and ground coffee.
The bottom of the Moka Pot is where the fresh water is placed previous to the brewing of the coffee. This bottom chamber typically has a pressure valve.
Beginning With a New Moka Pot
If you have a brand new Stovetop Espresso Maker (Moka Pot) then before you brew you first good cup of coffee brew a batch first with some used grounds.
Place the coffee in the basket and fill up the Moka Pot to the pressure relief valve level. Let this first batch brew completely and then pour it down the sink. This will generally clean the machine out of any impurities and will also serve as a check that the pressure relief valve is working properly.
When you make Gourmet Coffee in your Stovetop espresso machine you have to take care to use the proper amount of water and also the proper compactness of the coffee and proper brewing temperature.
The grind should be coarser than you might use for an Espresso Machine, which is typically very fine. Basically you want the grind size to be just a bit larger than the filter holes on the coffee maker.
You will know if the grind size is to to small because there will be sediment in your coffee, although some aficionados prefer just a bit of sediment to give it that hearty quality.
Brewing with a Moka Pot
To brew coffee using a moka pot you will follow the following steps:
- Place water in the bottom section of the pot to the level of the valve.
- Fill the filter basket with ground coffee. Do not tamp it. As the water reaches the grounds they will expand effectively tamping your coffee for you.
- Put the unit together and place on a medium heat. Brewing should take approximately 5 minutes. If it takes longer use a slightly higher heat.
Tips on Brewing
Don't try to make less or more than the amount of coffee that your particular Moka Pot is designed for. If you try to use less grinds and water, or too much, it will create overly weak or overly bitter coffee.
Use a medium heat to brew your coffee. Perhaps just a bit hotter than medium, but not full heat. The way a Moka Pot works is that the water and air in the lower area expand and push hot water up a tube and through the ground coffee and then out the spout into the pot's top chamber.
You will know when all of the water has been pushed up through and the percolating is finished by a gurgling sound that will emit from the pot. At this time the coffee is ready to pour.
The brewing of the coffee in the Moka Pot should take about four and one-half minutes. If it takes much longer then raise the heat, and if it takes a shorter time then raise the heat slightly.
Keep the Stovetop Espresso Maker very clean, using detergent to clean it after each use, and vinegar every few weeks.
Curious About Coffee? See All About Coffee which describes everything from coffee plants and coffee cherry to the detailed characteristics of gourmet coffee beans.
Coffee scholars will enjoy the World's Best History of Coffee and the comprehensive Coffee and Espresso Glossary.
Jasper
You should never tamp, because the pessure of a moka pot is just 1-2 bars, which is not nearly enough to guide the water trough when tamped. Even though it has a safety valve, this can probably not endure this much pressure.
If you do tamp there's even a chance of the moka pot exploding.
Carlos
Really?
leo garcia
re: I like my coffee 🙂
I personally drink about 3 to 4... 32 oz cups a day. I like my coffee! It is my main source of water 🙂
User
re: 1 Bar
1 Bar is equal to atmospheric pressure so clearly it cannot be less than 1. For the pressure chamber in a Moka pot I would suggest less than 2, but likely 1.5 Bar.
Davjohn
re: Moka material
Contrary to commonly held beliefs, aluminum will oxidize just like most metals. When it is severe it might flake like rust. Once it does this it can not ever be used for food or drinks. Aluminum oxide is toxic.
When you open the Moka pot, look into the bottom chamber to see if the aluminum had oxidized. If it has, just throw it away.
User
re: To tamp or not...
IMHO, tamping is still important. Well, not a strong one, just a light one to flatten the coffe ground and make it even.
Faux Stainless
re: Faux Stainless
I have been looking into getting a Moka pot for my office but I dont have a stove. Have you heard any good things about the electric ones? Delonghi has one that seems really nice.
Bob
re: cleaning damaged moka pot
I made the mistake of putting the top section of my Bialetti moka pot into the dishwasher--and of course the result was a ruined finish to the pot. Does anyone know if there is a way to clean the pot and restore something close to its original shine?
User
re: Yes, you can.
Yes, you can.
User
re: Aluminum and Strong Coffee
I came here looking for information if the aluminum is bad for use. I had an aluminum stove top I use every day; it is scary looking in the base of it where the water goes. It is dark and corroded in there. and that is where the water goes that makes my coffee.
If your husband likes strong coffe, the Illy brand expresso will yield a cup of coffee that will last him about four days. A little expensive to buy but literally there is nothing like it. They should legalise hard drugs and outlaw the Illy espresso.
User
re: They only work properly for
They only work properly for the number of cups they are made for. Lots of people will have several. Eg a 1 Cup, 3 Cup and a 6cup.
User
re: Coffee and aluminum
I can honestly not taste this very distinct bad flavor. I've been searching the web for information regarding coffee's reaction to aluminum and i haven't found anything that supports the claim that "Aluminum will leave a very distinct bad flavor in your coffee as the coffee reacts with the aluminum."
Best regards,
Richard
Keith
re: Aluminum vs. Stainless
Actually, the aluminum, in a well-kept and well-used moka will not affect the flavour of the coffee. It must be "seasoned" properly, though, forming a protective layer of aluminum oxide over parts exposed to the water and coffee. Making several pots of coffee and letting them sit all day will effectively kill the "aluminum" taste. As with any seasoned cookware, soap should not be used when cleaning, as at best it'll strip the seasoned layer, and at worst it'll impregate the seasoned layer and add unpleasant soapy flavours to your coffee.
The history of the moka is wrapped around the history of aluminum in Italy, so they're not made of aluminum just because it's "cheap".
User
re: Quantity of coffee
Hello,
My Moka makes enough for two cups of coffee when the water is up to the mark and the basket is mostly full. Can I make just enough for one if I use half the amount of water and coffee. The Bialetti booklet doesn't say and everything seems to assume that I always want two cups. (I have got the 2 cup version!)
Thanks.
User
re: sounds reasonable
You're right...it's like really strong coffee...I fill up the little basket with coffee grounds, and put the requisite amount of water in the bottom, so, no, it isn't like dishwater swill generally found in some places....my husband is Swiss and he'd die before drinking weak coffee. I generally don't drink a mug-full...it's like 2-3 oz of coffee, and then lots of milk...a latte, if you will. If I want to drink some in the afternoon, I'll take a smaller amount of it in the AM and save most of it for the afternoon. I suppose if I wanted to drink more of it, I could mix half caffeine grounds with half decaf, but husband might complain.
Daniel
re: RE: moka v. percolator
Let me state for the record I am not 100% sure on this but I
believe that moka should be similar to a strong cup of coffee. Not
the same as the thin swill you will get a the diner but similar to a
good strong cup of coffee. To stay under 300 mg I'd
stick to one mug a day.
Don't forget that other foods and drinks have caffeine so
coffee is not your only intake. So you might even want to step back
to a single cup instead of a mug.
This all assumes you are making a proper cut of coffee. If
you are using a two tablespoons of coffee for a whole pot (the
approximate amount used in my office) then the dishwater you get will
have less caffeine (and flavor).
User
re: moka v. percolator
We use a moka pot on the stove to make our coffee and typically use Italian roast beans...or as dark as possible. I'm trying to keep my caffeine intake below 300mg, and I'm wondering how the brewing process (and extraction of caffeine) of my moka pot compares to an espresso machine, or percolator.