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The simplest and most accurate definition of ‘espresso’
is hot water being forced under pressure through very finely ground,
dark roasted coffee.
Firstly, choose your coffee according to taste and make sure that
it is of a finely ground variety, ideal for espresso pots.
- To make the coffee, fill the lower chamber with fresh cold water
up to the bottom of the safety valve.
- Fill the filter funnel with finely ground dark roasted coffee,
using the back and edge of the spoon to eliminate any possible
air pockets in the coffee and any gaps around the rim of the filter.
- The ground coffee should always be level with the top of the
basket and well packed – this holds the water longer in
the coffee grounds and prevents the coffee being too watery.
- Using your fingers, remove any loose coffee grounds from the
outside of the basket rim, and place the coffee basket into the
top of the lower chamber.
- Very firmly screw the top half of the pot keeping the bottom
chamber containing the water upright, to
avoid wetting the grounds too soon.
- Place the espresso pot on a medium heat – (if using on
gas, adjust the flame so that it does not extend up the side
of
the pot). After the water boils, its steam will start to push
the water up the funnel and into the coffee.
- Once this happens immediately reduce the heat to very low and
when most of the water has left the lower chamber the bubbling
sound will become more intermittent. Remove the pot from the heat
at this time, wait for the bubbling to ease before serving.
Please note: The ‘Moka Express’ is not suitable for
keeping coffee hot or reheating. Never use the coffee pot without
water!
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