The stove top, commonly known as the moka pot was invented by Alfonso Bialetti, an Italian engineer in 1933. Despite the many manufacturers producing this brew method, to this day, nothing has changed in terms of its functionality. Water vapor is pushed through a basket filled with ground coffee, cools down and is pressed through a sieve into the upper espresso chamber.
If you are looking to purchase this brew method for home, then the decision of which one to buy should purely be based on personal taste. Even as a Specialty Coffee Roastery our recommendation would be to buy the original, which you can buy from most shops for 15 Euros.
Follow these easy steps and brew the perfect stove top at home.
The water is one of the most underestimated factors when it comes to brewing an excellent coffee. The minerals contained in the water emphasize flavours or dampen them and tap water is different in almost every city. In particular, it is the hardness of the water that can make the espresso taste dull and a bit boring, which is why we recommend filtering the water before making coffee. There is no need for an elaborate system, a Brita water filter already improves the taste considerably. A helpful tip to reduce energy and brew time is to fill your stove top with preheated water from the kettle first. The water chamber should not be too full and under no circumstances should the pressure valve be under water. In saying that, it is generally a good idea to take a little less water. This will make for a more intense espresso and is more than enough for your Cappuccino.
Ideally you should have a grinder at home so that you
are always using fresh coffee for every brew. If you don't have a big
budget opt for a good quality hand grinder such as RhinoWare. They are
much better than a cheap electric grinder with blades as they will crush
the beans. If you get your coffee ground in our cafe make sure that the
degree of grinding is not too fine. A mocha pot brews the coffee at
very high temperatures and a very fine grind quickly leads to
over-extraction, which can result in a bitter espresso. Of course, this
also applies to the hand grinder. When selecting the coffee, your taste
preference is important. From chocolate to fruity aromas you will always
find a rich selection in our shop. Don't be afraid to ask our barista's
for any help or advice!
Normally an espresso is tamped in the basket. You shouldn't do
that with a moka pot. The coffee should lie quite loosely in the sieve
and the powder must be distributed very evenly to prevent small channels
and gaps in the coffee powder. This will prevent channeling as water
vapor will escape through gaps with much less resistance. This would
lead to a very irregular and unbalanced espresso. In order to achieve an
even distribution, it is sufficient to gently tap the filled sieve on a
flat surface a few times, so that the ground coffee spreads and falls
4. Electricity and gas out
Do not leave the espresso on the stove plate on full heat. As soon as you hear that the water vapor running as a
liquid into the upper chamber, you have to turn down the heat. The
residual heat is enough to push enough water upwards and at the same
time prevents the coffee from extracting too much resulting in a bitter
The perfect equipment for your stovetop at home
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