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For a perfect specialty moka
I used heat the water to 86 degrees Celsius
150 grams of water in “caldaia” fill under the valve
18,3 Grams of specialty coffee washed shg in a basket filter
Grounded at 550 µm
Rinse one aeropress paper filter with hot water and put the filter on the filter under the upper server of mokapot.
Put the moka pot at medium fire or medium power for Induction moka.
When the moka extract the first drops, decrease the power or flame at minimum.
After 1 minutes or when the Moka server is fill for half
Turn off then fire or power and take the moka pot away from the heat source.
Wait for end of extraction, verse the hot coffee in a hario glass server or similar performing One oxygenation.
Now serve three cup of 30 grams circa
What makes this recipe so special?
My recipe is a special recipe because is a conjunction of traditional Italian coffee and new generation of international filter coffee
The pre-boiled water, Aeropress paper filter, use scale and oxygenation technique turn the old and traditional Italian Moka pot in a new cool and chic coffee machine for a beginner coffee lovers
How to measure grinding size?
Due to various grinders we use, we use a simple grading system to measure the grinding size.
1 – Finest grinding
10- Coarsted grinding
We’re currently building an easy to understand the grinding system, any ideas? Let us know, send email to [email protected] or contact us through Instagram.