Good Lifestyle

The enveloping and intense taste, a refill of energies, zero calories. A good coffee is a real cuddle. Whether long, restricted, foamed, stained or American doesn't matter. We have learned to pay attention to the variety of coffee, its origin, to the type of processing to which it is subjected to the most suitable cup in which to drink it. But if we were to prepare a simple one, at home, using the traditional Moka, which emits the unmistakable and raucous "sound of the coffee maker"? What are the most common mistakes? Let's find out together, so as to prevent them and enjoy a coffee that is simply perfect.

The coffee

Of coffee around they find any kind and processing, blends: Arabica, Robusta, Liberica, Excelsa, just to mention the most famous varieties. But how to find the right one? The solution is only one: to try them all! Look for it, choose it, enjoy it. Without ever giving up the quality, look for the coffee that is really good for you! One of the most popular mistakes among coffee consumers is to stop at the simplest and most commercial products, giving up discovering a world made of a thousand other tastes and perfumes.

Moka

Make a good coffee with moka is practically an art. It all starts with the choice of moka itself, because there are so many types on the market that loses is very simple. Whether aluminum or steel, the pros and cons is there for each of the types. The important thing is always choose a quality product. Aluminum is lighter, economical and allows you to prepare a smaller coffee because water comes to the right temperature very first. The steel moka, instead, gives the same a good coffee, but you have to pay more attention to the limestone that is created very easily.

How to clean the moka

Just because it is easy that in the moka you create micro incrustations that then contaminate coffee, cleanliness and maintenance are of fundamental importance! The same also applies to waffle machines. A rule for all: never use detergents because it will inevitably remain trace in the coffee. Very hot water and a bicarbonate tip, clean every part of the moka with a toothbrush and the game is done.

Water: which is how

Avoid using tap water if it is excessively calcareous or rich in chlorine. Avoid sparkling water, but thisça va sans say. Choose a simple microfiltered water that does not compromise the taste of coffee in any way. Another thing to pay attention is the quantity: the limit to be respected is the vent valve that can be seen from the inside of the tank. The water must get there.

The coffee

How much coffee do? Just enough. Create the famous "mountains" and do not crush the coffee in the filter to avoid excessive resistance to water dating back. Close the moka well with a decisive narrow and put it on the fire.

Slow fire

No hurry. If you call "Pausa" coffee a reason will be there. Small cooker, slow fire and coffee will go up with all its perfumes and without burning. The attention and care that you will put in preparing the coffee you will find them all in the cup.

Mix and then versa

Another very common mistake to avoid is to pour coffee into the cups without having first mixed. The first cup will always have a less intense color than the last one, a matter of consistency. Mix the coffee a little before pouring it and will be tasty and scented from the first to the last drop.

Good coffee break!