Forget those expensive espresso machines, if you want the best espresso you need to do it the old fashioned way like they do in Italy. I've had this moka pot for 6 months now and I love it (so does my GF). This, along with my electric milk frother, makes some of the best cappuccinos and lattes. So much so I have friends who have gone out and bought one of these as well. The following are a few tips for preparing espresso and also caring for the moka pot.
1. Low and slow. As others have mentioned, you have to brew this on a low flame. I use the second to the lowest flame setting on my stove and it comes out perfect every time. Too high a flame and you may scorch the coffee. Likewise, if the flame extends out past the bottom of the pot, you run the risk of melting the handle. So take your time, let it happen naturally and you'll enjoy a prefect espresso every time.
2. This is a cast aluminum pot. That means it will oxidize (rust). All aluminum will oxidize given time (just like stainless steel will rust under the right conditions), but cast aluminum is even more prone to oxidation. As such, I recommend you do not use any sort of dish soap when washing this. Soaps typically have chemicals and such that can cause the pot to prematurely oxidize. I use hot water and a clean cloth to wipe it out, rinse, then dry it off. That's it. And so far my pot has remained rust free.
3. Coffee. The biggest aspect of making a good espresso, good coffee. Don't skimp on the coffee. Use quality espresso grinds (or beans if you grind your own). This is not a Mr Coffee drip so don't use a drip coffee maker type coffee. It's in the beans, so don't be afraid to spend a little more for a quality espresso grind.
4. If you've never tried it I highly recommend you try a Caffè corretto. That's a standard cup (demitasse) of espresso with a shot (1oz) of Sambuca mixed in. A true Italian espresso. Yum!
Report