Fill the boiler up to the safety valve with water, insert the funnel tank and add the ground coffee for moka without pressing; close the moka pot and place it on the hob. Wait for coffee to gurgle as it rises to the collector (upper chamber), turn off the gas and, finally, enjoy your delicious coffee!<\/p>\n
Cleaning instructions<\/b>: the Bialetti Moka Express should be rinsed simply with water, after use. Do not use detergents. The product should not be washed in the dishwasher as this could cause damage to the product and affect the taste of the coffee.<\/p>\n The mechanism of the Moka is linked to its structure and its components. These are:<\/p>\n These are the essential elements. There are other important components such as the valve and the gasket. To understand how the Moka works, we need to start from the bottom chamber, which is filled with water up to the valve. It may seem like a minor aspect, but using the right type of water can make a difference. It is better to avoid \u201chard\u201d water, that is water rich in minerals such as calcium and magnesium. When those minerals heat up, they tend to produce limescale. Instead of tap water, usually considered \u201chard\u201d, one can prefer natural bottled mineral water. When placed in the bottom chamber, the water must be at room temperature. This allows for a regular, gradual and optimal extraction of the coffee.<\/p>\n How the right coffee blend makes the difference:<\/p>\n Once the bottom chamber is filled with water, the funnel filter must be positioned inside it and filled with ground coffee. Be aware though, not all blends are the same. In order to prepare an exquisite espresso, coffee grounds must be of good quality. First of all, one must consider the choice of the blend. Roasting is then an important phase: this is the moment in which the coffee\u2019s aroma flourishes. A long and controlled roasting process enhances the entire aromatic spectrum of the coffee. Finally, pay attention to the type of coffee bought. It may seem obvious, but it is important to make sure that you actually buy coffee for Moka pots. Unlike for espresso machines, coffee for the Moka is a coarser grind. While analyzing how the Moka works, the size of the coffee grounds deserves a special mention. A calibrated grinding, carried out specifically for the Moka allows you to make a full-bodied, creamy coffee, characterized by its aromatic intensity.<\/p>\n<\/div>\n<\/div>\n\n
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