Few things bring me as much joy in the morning as a deliciously caffeine-packed cup of coffee, and while I’ve experimented with various products to brew the perfect cup, I wanted to share one that is so simple yet produces such great results that it’s almost too good to be true. The magical creature I’m referencing is the sub-$30 Bialetti Moka Express Stovetop Espresso Maker – a product that’s a staple in most Italian homes – and one that manages to blend the taste of a traditional cup of coffee with espresso in a near perfect union. If you’ve never heard of the Bialetti, it’s a product conceived in 1933, and while numerous variations have emerged since then, the Moka Express has remained largely unchanged, and it’s this model I’ll be referencing throughout this article.
So first things first: you need to pick your Moka Express. After a bit of research, I found that most recommend opting for a smaller Bialetti, as it’s said they make better tasting coffee (I’ve heard six cup and under are best, so I went with the six – I included the link below). The six cup is really enough for two small American cups of coffee, so it’s a good option for two (I’d opt for the three cup if it were just me). The second thing you’ll need to decide is what material you like – either aluminum or steel. I’ve heard that aluminum Bialettis work better than steel. I’ve never used steel, so I can’t attest to its advantages/disadvantages, but I can tell you that I use the aluminum and I love it.
Now that you’ve decided which Moka Express to procure, let’s talk technique. First and foremost, if you don’t already own one, get yourself a conical burr grinder (I’ll save grinder recommendations for another article). My grinder was about $80, so nothing too extravagant. When grinding your coffee, you’re going to want to opt for a grind slightly coarser than that of espresso. On my grinder, this translates into the lowest stop on the medium setting. In terms of volume, once ground, I use two tablespoons per pot (remember, I’m using the 6-cup Moka Express). Next fill the removable filter with the ground coffee, and pack slightly (some will contest packing the grind, but as long as your grind isn’t too fine and you slightly pack you’ll have no problems). Fill the water to the hash mark on the inside of the bottom reservoir, insert the filter and coffee, and screw on the top of the Moka Express. Make sure when screwing on the top, it’s on tightly, as the unit relies on pressure to function properly. The final piece of the puzzle is selecting the appropriate heat. On my gas range, this is halfway between the low and medium settings, but a good rule of thumb is to find the heat that leads to a brew time of about 8 minutes. The coffee’s done when it starts oozing out of the top (if it’s spraying out the top, your heat is too high). I use the Moka with the lid up to ensure I know exactly when it’s finished, and lastly, I remove the Bialetti from the heat the second the coffee starts bubbling and coming out clear. There will be a little coffee left in the bottom reservoir, but if you fail to the remove the Bialetti from the heat at this stage, the coffee tends to have a slightly burnt flavor.
And that’s it. Once you make a couple pots, it’s as easy as pie to enjoy a great cup of coffee with minimal effort. Other recommendations: I never wash it (I only rinse with water), which allows the oils to build up inside, and in the event I don’t use it for a while, I’ll make a quick cup of cheap coffee to throw away (you’ll also want to do this when you first purchase the Bialetti).
Other than that, as mentioned above, make sure you grind your own coffee (try to find a nice organic shade grown blend) and you’ll be enjoying the magic of the Moka Express in no time. If you want to grab a Bialetti for yourself, I found mine on Amazon
