HOW TO USE ITALIAN COFFEE MAKER RECIPES

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HOW TO USE A NEAPOLITAN COFFEE MAKER - PERFECT COFFEE - ILLY



How to Use a Neapolitan Coffee Maker - Perfect Coffee - illy image

Naples has a long and rich coffee tradition all its own, steeped in a 17th-century innovation called the cuccumella. Also known as the Neapolitan coffee maker, it remains the city’s signature preparation method; a slow, delightful ritual, celebrated daily.

Provided by illy caffè

Total Time 7 minutes

Prep Time 2 minutes

Cook Time 5 minutes

Yield 1

Number Of Ingredients 2

Medium ground coffee (5 grams)
Water up to small hole

Steps:

  • Measure 5-6 grams (about 1/5 oz) of medium-ground coffee per cup desired.
  • Place coffee in the tank’s opening and screw on the filter.
  • Add the required amount of water at the bottom of the machine, not higher than the small hole. Insert the tank with filter containing ground coffee, and screw the two parts of the machine together.
  • Place the unit on the stove, spout downwards, and bring water to a boil.
  • Remove the unit from the heat when steam starts to release from the hole, holding both handles tightly.
  • Turn the unit upside down, striking it firmly against the counter, so that the water starts passing through the filter, allowing the liquid coffee to collect in the lower portion over the course of a few minutes.
  • Serve once all coffee collects. Wash all parts thoroughly in warm water (and mild detergent, if necessary). Dry thoroughly.

Nutrition Facts : Calories 3 cal

MOKA POT BREWING GUIDE - HOW TO MAKE MOKA POT COFFEE



Moka Pot Brewing Guide - How to Make Moka Pot Coffee image

A compact Italian-made eight-sided wonder, the moka pot makes espresso-style coffee without the need for a large, expensive, high-maintenance machine. Invented in 1933 by Italian engineer Alfonso Bialetti, the elegant three-chambered pot relies on pressure generated by simple stovetop steam, which builds up in the lowest chamber and pushes up through the coffee grounds. The resulting coffee is robust and hearty. To espresso fans, it lacks crema, and to certain aficionados, it can even taste slightly “burnt.” If you’re at all concerned about off-flavors, as a precautionary measure you can preboil the water before adding it to the lower chamber. This preheating step decreases the time that the coffee grounds are in contact with the hot water and helps to prevent any “burnt” flavor. But fair warning: if you do this, watch your hands—the pot gets hot. To some moka devotees, this extra step also violates the spirit of practicality of this tried-and-true device. Whichever way you choose to brew, we recommend listening to Paolo Conte’s Via Con Me, humming the refrain “It’s wonderful, it’s wonderful” while you wait the few short moments for your brew to be ready for quaffing. Finally, if this is your first time using the moka pot, we also suggest brewing a couple of coffees to season the pot before brewing one to drink.

Provided by BLUEBOTTLECOFFEE.COM

Total Time 3 minutes

Steps:

  • For a 6-cup moka pot:Grind about 20-22 grams of coffee finer than you would for a pour over, but not quite as fine as you might for a true espresso machine—slightly larger than granulated sugar.
  • Fill the bottom chamber of the moka pot with water until it is level with the valve, about 345 grams. Place the funnel—the coffee grounds receptacle—into the pot. If any water enters the funnel, pour out the excess and replace the funnel.
  • Fill the funnel with the ground coffee, leveling the grounds and wiping the funnel’s rim clean. Do not tamp the grounds.
  • Screw the moka pot’s spouted top on tightly.
  • Place the moka pot on a stove over medium heat. If using a gas stove, make sure the flame is not larger than the base of the pot so as not to expose the handle to heat.
  • As the water in the bottom chamber approaches a boil, the pressure will push a stream of coffee steadily up into the upper chamber. You know it’s done when you hear a hissing, gurgling sound. Immediately remove the moka pot from the heat. Let the coffee finish flowing into the upper chamber, and then use caution (and a potholder) to pour your coffee.To clean your moka pot for its next use, once the pot is cool enough to handle, unscrew the spouted top and remove the rubber gasket and filter plate that sit above the funnel. Use warm water without soap to clean all of the parts thoroughly. If you’re unable to remove any residual coffee oils, use a coffee-specific cleaner such as Cafiza, which will remove residue without imparting a soapy taste.
  • Enjoy.

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