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 t is sufficient to follow a few simple rules in order to make real Italian coffee at home:
- Buy good quality coffee, either ground specifically for use with "moka" (they come in vacuum-packed containers) or beans (to be freshly ground right before use).
- Use fresh, light water. Brackish, calcareous or hard water inhibits the release of aromas. Never use water that has already been boiled. Use cold water only.
- Use the right proportion of coffee and water. "Moka" coffee makers come in various sizes made for specific quantities. The rule of thumb is to use one tablespoon of ground coffee and four to five tablespoons of water to make one cup of coffee.
- Fill the bottom part of the "moka" with water up to the side valve. Fill the filter basket loosely with ground coffee, breaking any lumps with the edge of the spoon. Do not press the coffee into the filter.
- Place the "moka" over the flame, keeping the lid open so that steam doesn't drop into the container, altering the taste of coffee.
- Don't leave the coffee pot unattended. Turn off the flame a few seconds before the coffee has stopped gushing out into the "moka" container. Coffee should never boil, or it will taste bitter.
- Serve the coffee hot, as soon as it has been made, in order to enjoy it at its best. Leftover coffee can be kept in a glass or ceramic container (but never in a metallic one) and reheated either in a double boiler (bain-marie) or on an electric stove, but never directly over the flame.
- Carefully clean the coffee maker with boiling water, but do not use soap or detergents. The filter must be rinsed very carefully in order to remove any residues.
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