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.

INGREDIENTS & UTENSILS

Aluminum Moka Pot

15 - 17g of Entorno coffee per 100ml.

Water temperature between 90-95 °C (194-203 °F).

PREPARATION

Preheat the water to a boil and remove it from heat.

Grind your Entorno coffee enough to fill the filter basket.

Add the heated water and fill to the line in the bottom of the brewer.

Insert the filter basket into the brewer’s bottom.

Put the brewer on the stove, and use moderate heat. Leave the top lid open.

Wrap the bottom of the pot under cold tap water to stop extraction.

As soon as the coffee stops bubbling out, pour it into cups. You may wish to dilute with hot water depending on your preference.

Enjoy your Entorno coffee!