This week we want to explain everything about the Bialetti coffee maker. Or is it a Moka pot? Or maybe just a stovetop espresso maker? What's this method of coffee preparation actually called? And is it really espresso we're making here?
What's undeniable about this method of preparation, however, is the incredible charm it exudes. It's no wonder that the Caffettiera is associated with Italy, coziness, and enjoyment. So let's get started and feel free to share your feedback on why you'd want a Caffettiera for your home. loves so much.
The story of the stovetop espresso maker - A fake espresso, please!
When people think of using a stovetop espresso maker, they usually picture making espresso the Italian way, on their own stovetop. However, this is factually incorrect. The pressure in a stovetop espresso maker is only 2.5 bar. A proper espresso requires significantly more pressure – 9 bar! This also means that the beloved crema we know from a portafilter machine is absent.
You can call this method of coffee preparation whatever you like – there's no right or wrong. Typically, it's called a Caffettiera in Italy, but you'll also be understood and get a traditional coffee if you use a Bialetti or stovetop espresso maker.
The stovetop espresso maker was invented in 1933 by the Italian Alfonso Bialetti. He got the idea after observing a woman washing clothes. She was using a then-common "lisciveuse"—a type of washing machine that sat on a boiler and forced hot water through a hose onto the dirty laundry. Bialetti used this pressure principle to create the world-famous Moka pot.
Another interesting fact is that the inventor's son, Renato Bialetti, was buried in an oversized Bialetti pot, which served as an urn - Crazy!
Construction and function of the stovetop kettle
Traditionally, a stovetop espresso maker consists of three parts. First, there's the base, which is filled with water. Then there's the funnel insert with a fine filter, into which the ground coffee is placed. Finally, there's the upper part of the pot with a riser tube, which collects the brewed coffee and also serves as a spout.
The lower part of the coffee maker is placed on the stove. The resulting pressure creates overpressure, forcing the hot water through the coffee grounds, up the riser tube, and into the upper part of the pot – and your Italian coffee is ready.
You can only call it a Bialetti coffee maker if the bottom part has eight corners. The purpose of these eight corners is to ensure even heat distribution, which is supposed to allow the coffee aromas to develop perfectly. Otherwise, it's just another type of stovetop espresso maker – but these usually work just as well.
Preparing your Moka in a Bialetti, stovetop espresso maker or coffee pot - our step-by-step instructions!
- Heat your water before filling the stovetop kettle. This is because cold water would cause the metal of the kettle to overheat on the stovetop, resulting in a metallic, unpleasant taste.
- Grind your coffee to a grind size between espresso and pour-over. The grounds should loosely fill the entire filter basket.
- Now fill the water container with pre-heated water to just below the valve.
- Then insert the filter with the coffee grounds. The grounds should not be tamped down to avoid a bitter taste due to too much coffee.
- Place the pot on the stovetop and apply medium to high heat. If the heat is too high, the coffee may taste burnt or bitter aftertaste.
- The resulting pressure forces the water through the coffee, and the coffee flows smoothly from the riser tube. This produces the characteristic hissing sound. Once the coffee is flowing evenly, remove the pot from the heat. The residual heat will push the remaining water upwards, preventing overheating and potentially burning your coffee.
- Enjoy your moa from the stovetop kettle!
The name Moka might be a little misleading for some. It has nothing to do with the modern understanding of coffee. Coffee from a Bialetti pot is often called Moka because it was traditionally made with coffee beans from the Arabic Mokha region.
So, what do you think of the stovetop espresso maker? Do you already have one at home, or are you eager to try it out? As always, you can find the perfect coffee in our shop. Enjoy your coffee, and see you next week!
Your SIMON&BEARNS Team
Stovetop espresso maker, moka pot or caffettiera - we'll explain how to prepare it.
This week we want to explain everything about the Bialetti coffee maker. Or is it a Moka pot? Or maybe just a stovetop espresso maker? What's this method of coffee preparation actually called? And is it really espresso we're making here?
What's undeniable about this method of preparation, however, is the incredible charm it exudes. It's no wonder that the Caffettiera is associated with Italy, coziness, and enjoyment. So let's get started and feel free to share your feedback on why you'd want a Caffettiera for your home. loves so much.
The story of the stovetop espresso maker - A fake espresso, please!
When people think of using a stovetop espresso maker, they usually picture making espresso the Italian way, on their own stovetop. However, this is factually incorrect. The pressure in a stovetop espresso maker is only 2.5 bar. A proper espresso requires significantly more pressure – 9 bar! This also means that the beloved crema we know from a portafilter machine is absent.
You can call this method of coffee preparation whatever you like – there's no right or wrong. Typically, it's called a Caffettiera in Italy, but you'll also be understood and get a traditional coffee if you use a Bialetti or stovetop espresso maker.
The stovetop espresso maker was invented in 1933 by the Italian Alfonso Bialetti. He got the idea after observing a woman washing clothes. She was using a then-common "lisciveuse"—a type of washing machine that sat on a boiler and forced hot water through a hose onto the dirty laundry. Bialetti used this pressure principle to create the world-famous Moka pot.
Another interesting fact is that the inventor's son, Renato Bialetti, was buried in an oversized Bialetti pot, which served as an urn - Crazy!
Construction and function of the stovetop kettle
Traditionally, a stovetop espresso maker consists of three parts. First, there's the base, which is filled with water. Then there's the funnel insert with a fine filter, into which the ground coffee is placed. Finally, there's the upper part of the pot with a riser tube, which collects the brewed coffee and also serves as a spout.
The lower part of the coffee maker is placed on the stove. The resulting pressure creates overpressure, forcing the hot water through the coffee grounds, up the riser tube, and into the upper part of the pot – and your Italian coffee is ready.
You can only call it a Bialetti coffee maker if the bottom part has eight corners. The purpose of these eight corners is to ensure even heat distribution, which is supposed to allow the coffee aromas to develop perfectly. Otherwise, it's just another type of stovetop espresso maker – but these usually work just as well.
Preparing your Moka in a Bialetti, stovetop espresso maker or coffee pot - our step-by-step instructions!
The name Moka might be a little misleading for some. It has nothing to do with the modern understanding of coffee. Coffee from a Bialetti pot is often called Moka because it was traditionally made with coffee beans from the Arabic Mokha region.
So, what do you think of the stovetop espresso maker? Do you already have one at home, or are you eager to try it out? As always, you can find the perfect coffee in our shop. Enjoy your coffee, and see you next week!
Your SIMON&BEARNS Team