Training: The Mocha Coffeepot

Today, the mocha or stovetop coffeepot is in common usage all over the western world, but it did not appear in its present form until the mid 20th Century. Before this time only a few of the upper classes in Italy owned one. This changed, when in 1933 Alfonso Bialetti presented a more functional version of the stovetop; it was named the 'Moka Espress' and is the same octagonal, aluminium design that is available today.

 

The mocha coffeepot consists of three separate parts; the base or boiler in which the water is brought to the boil, the filter basket which holds the coffee and funnels the water upwards, and the top which stores the brewed coffee. When the mocha coffeepot is placed on a stove, the added heat raises the temperature and pressure of the water. When the water pressure reaches 5.8/8.6 psi, the steam at the top of the boiler section expands, forcing the boiling water below to rise up the funnel and through the filter basket. The water is in contact with the coffee for about a minute; enough to extract the most pleasing aromatics from the ground coffee. The finished coffee has a distinctive taste, intense aroma and medium body; somewhere between the heavy body of an espresso and the lighter body of filter coffee.

Everybody that owns a mocha coffeepot will have their own ritual for preparing their daily brew just how they like it, but here are a few general tips for obtaining maximum flavour:

 

  1. Choose a blend of coffee that suits your personal preference, but we would recommend a rich, medium-dark roast such as the Coffex Supremo.
  2. Make sure that the coffee is a medium grind.
  3. If your tap water is hard (mineral rich) or has a strong taste of chlorine, use a water filter or bottled water.
  4. The recommended dose of coffee is about 6g per cup, but this can be varied according to taste.
  5. Do not pack the coffee into the filter, let it settle naturally.
  6. Keep the stove on low, so that the water has sufficient time to absorb the aromatics from the coffee.
  7. Once the coffee has risen to the top, turn the stove off to prevent the coffee from boiling and getting a burnt taste.
  8. Always stir the coffee to produce a consistent strength brew. Wash the coffeepot after every use with hot water only, to prevent the build up of rancid coffee residue.