Early Espresso Machines, Mocha Pots

Before coffee houses were on every corner, the Moka Pot was the espresso brewing method for many restaurants and home brewing gurus. The large hotels and Italian Restaurants were the only people that had the giant ornate espresso machines with a brass eagles on the top. Unfortunately, the machines were usually out of order and the parts were imported, causing a lot of down time. The Moka Pot for me was not only reliable, but also steeped in Italian tradition. The only place to really purchase them was usually at an Italian Specialty Store.

A Moka pot is easy to use; the brewing process is like a steam pressurized vacuum pot and a drip pot all in one; in reverse, since the coffee ends up in the top chamber of the pot. There are usually three parts to the pot. The base is where the water goes, the filter, and the top that is called the chamber. Filling the base with water just below the steam valve is all the water your need. When you place the filter in the pot measure your coffee grounds into the filter and wipe your finger level across the grounds so the seal will be clean. If you are grinding your own coffee beans, a medium fine grind is the best setting on your coffee grinder for this pot. Twist the top on to the base, keep the base on the counter and make sure it is very snug, but try not to over tighten it. Place the pot on the stove on a medium high heat, when the it begins to brew, leave it on for 5 minutes and shut it off but leave on the heat source, it will finish brewing on its own. When the gurgling stops, you can pour your espresso, and always, drink it while it is hot.

Most Moka pots were aluminum, but they do make stainless steel as well as electric ones today. The steam valve is on the water base and is usually copper so you can identify where the water level is. The filter basket needs to be kept clean, if you have an aluminum pot stay away from harsh chemicals. Usually I just use hot water and rinse it well but some people do use a little dish soap. I have always used cold water to start my pot, that is the way I was taught. I have known some people that claim hot water is the way to go, but I do not agree with that. When you use your coffee grinder, try a medium fine grind for your brew. If it is too fine, your pot will have a difficult time brewing so make an adjustment on the next pot. Never try to unscrew your pot while it is still hot you can get a nasty burn this pot since is a steam pot, so be careful.

There are different sizes available that are big enough for two, four, or six cups. The crema is as good as any commercial espresso machine I have ever tasted. The foam emulsion from the coffee and natural oils are power packed with flavor. Make sure to get a fresh roasted coffee bean. Find a local roaster to purchase your beans from or a micro roaster online. Small batch coffee roasters will extract a better, consistent flavor from the beans. It is a personal preference to how dark you like your coffee roasted. If you are unsure if you will like an espresso roast you can start with a French roast and work your way up until you find the right one for you. A Moka pot is a great way to enjoy the pure flavor of espresso with a very small investment. By adding a twist of lemon, rind to your cup and you may just find the perfect cup of espresso that can transcend you to another place.