Moka was a recognized utensil for the preparation of coffee, mainly in the 20th century. It was created by the Italian Luigi Di Ponti, who developed his research on creating a container made of aluminum, which internally works in two parts. In the lower part, the water to be boiled is deposited, and in the upper part, there is a funnel-shaped filter and a second filter with a rubber mount, where the roasted and ground coffee is placed, which should be changed every so often according to its use.

This process is characterized by the fact that it works with pressure since when the water boils, there is an immediate increase in the pressure of the upper part, propelling the condensed coffee to the upper part of the Moka. This process’s objective is to prepare a coffee with intense aromas and body.

INGREDIENTES & UTENSILIOS

Cafetera Moka de aluminio

15 - 17g de café Entorno por 100ml.

Agua a una temperatura de 90-95 °C

PREPARACIÓN

Precalienta el agua hasta que hierva y retírala del fuego.

Muele el café Entorno, lo suficiente para llenar la cesta del filtro.

Añade el agua caliente y llena hasta la línea del fondo de la cafetera.

Inserta la cesta del filtro en el fondo de la misma.

Pon la cafetera en la estufa, usa calor moderado. Deja la tapa superior abierta.

Pasa el fondo de la cafetera por agua fría para detener la extracción.

En cuanto el café deje de burbujear, viértelo en tazas. Si lo deseas, puedes diluirlo con agua caliente, según tus preferencias.

¡Disfruta de tu café Entorno!