The Moka Pot

If you have chosen to use the classic moka, pay attention to where to keep the coffee: in the refrigerator, in a well-closed tin, it is the best choice. The ideal would be to remove the jar from the refrigerator a few minutes before making coffee. The water must be inserted into the boiler up to the level of the valve. The coffee must not be pressed before closing the moka: this must be placed on the stove over low heat. When the coffee begins to come out, lower the fire to a minimum. Before all the coffee has gone out, turn off the stove and move the moka from the hot stove so that the dispensing ends without the risk of burning the last part of coffee left.