Italian coffee machines, this is how to use the moka
The choice of the best Italian coffee machines is an essential part of the art of preparing a coffee that awakens all the senses. It applies to professional machines, modern pod and capsule machines that reproduce the iconic espresso at home, but also to the traditional and seemingly simple moka, the queen of all Italian machines. However, using it well means remembering some golden rules. With a premise: never wash these Italian icons with detergent if you do not want to spoil the tasting.
The water must be soft – ideally a mineral water with low fixed residue – and fill the boiler without exceeding the safety valve. The powder, ground to the right degree, stored in the refrigerator and of high quality, should be leveled and lightly pressed in the filter. Once screwed on (without overdoing it), the device should be placed on the stove at low flame. It is better to leave the lid open to avoid harmful boiling over, and turn off the heat as soon as the liquid reaches the spout.
A trick to keep traditional Italian machines in perfect working order: every 2-3 months, make a moka with slightly diluted white vinegar and immediately after make another one filled with ground coffee, to be discarded.
