Ground coffee for Moka should never be pressed!

For state-of-the-art espresso one needs the right ground coffee for Moka:
fresh, of good quality and medium-grained.
Want a tip? No "mounds" in the funnel.

• The secret ingredient for a state-of-the-art cup of coffee is knowing how to choose the best ground coffee to use in a Moka.
• Grinding coffee is the process of pulverizing previously roasted beans from which the soluble substances are extracted to obtain the beverage.
• Unlike the blend used for capsule machines, ground coffee for Moka must have a medium to coarse grain.
• While preparing the Moka pot, in order to allow water to pass through the powder, it is recommended to fill the filter with ground coffee, but avoid pressing it down.
• Thanks to a traditional method of preparation, and a specific texture of the grounds, the Perfetto Moka Bialetti blend guarantees a full-bodied result in the cup, giving it a creaminess and aromatic intensity.

Italian tradition without borders

For some it is an irreplaceable and precious ritual when waking up in the morning. For others, a little treat throughout the day. For some people it is both. Coffee prepared with a Moka is an Italian tradition which, however, has no borders and is embraced by the whole world.

A tradition that cannot be improvised, but which thrives on mastery, secrets and good practices. An example? To master this art like a true professional, one needs to be able to recognize the characteristics of ground coffee for Moka pots. Of course personal taste counts, but so do the organoleptic traits, capable of enhancing the aromatic spectrum of each grain. In short, one coffee may not be as good as another and the Moka has its ideal blend. Here is how to choose it.

The importance of the right blend and correct storage

Making a good coffee with a Moka seems like child's play. In reality, that is not quite the case. Making coffee is actually not a matter of simply filling the pot and waiting for the coffee to rise. To prepare a good Moka one needs to take some precautions, such as properly cleaning the coffee maker itself but, above all, using good raw materials. In this case, a ground coffee blend worthy of the Moka.

Among the elements that contribute to the creation of a good coffee, the blend takes on great importance. As well as the method of storage, which is one of the fundamental elements for preserving the taste of coffee. Air, water, humidity and heat are coffee’s biggest enemies. In fact, ground coffee for Moka is significantly affected by contact with these factors, meaning that it loses its characteristics, freshness and aroma, more quickly.

Not too fine, not too coarse

Grinding coffee is the process of pulverizing previously roasted beans. There are three main levels of grind: fine, medium and coarse. These three types provide a different degree of resistance to the passage of water, determining the speed of extraction and the type of coffee that will be obtained.
Unlike the ground coffee used with professional coffee machines, ground coffee for Moka must have a medium grain, coarser than the blend for espresso, otherwise the water would have trouble passing through the powder. This could lead to a burnt, bad-tasting coffee. A blend specially designed for the Moka gives a full-bodied, creamy and aromatic intensity in the cup.
What is the litmus test to find out if one has chosen the right ground coffee for Moka? Before drinking the espresso, rotate the cup: if there is an abundant residue of powder on the bottom, it means that the mixture was too fine.

No "mound" in the funnel

Coffee preparation can be defined as an exact science. It is based, in fact, on a few elements that must combine perfectly with each other. But it is a practice that has its secrets. Here are some tips to follow to enjoy a perfect coffee:

• The first step is to fill the Moka chamber with room temperature water.
  It is important not to go beyond the level of the safety valve in order to avoid making a coffee that is too watery.
• Generously fill the funnel with ground coffee for Moka up to the edge, avoid creating a "mound" and do not press it down.
• Place the filter in the tank and make sure the rubber gasket is in place. Firmly screw together the two parts of the coffee maker.

At this point, all that remains to do is to place the coffee maker on the stove or on the induction plate, preferably on low heat. This way, the water rises slower, extracting the aromas in the best possible way. When the coffee has completely risen in the collector, turn off the stove. One last piece of advice? To best savor all the aromas released, it is advisable to drink the coffee as soon as it is poured into the cup.