The Macchinetta (literally “small machine”) or “Italian coffee pot”, is a stove top coffee maker which produces strong espresso-like coffee by passing hot water pressurized by steam through ground coffee. It was first patented by inventor Luigi De Ponti for Alfonso Bialetti in 1933. Bialetti Industrie continues to produce the same model under the name “Moka Express”.
The moka pot is most commonly used in Europe but also in Latin America countries like Cuba, and has become an iconic design, displayed in modern industrial art museums such as the Science Museum in London. Moka pots come in different sizes, from one to eighteen 50 ml cups. The original design and many current models are made from aluminium with bakelite handles.
The flavour of stovetop espresso coffee depends greatly on bean variety, roast level, fineness of grind, and the level of stovetop heat used. Due to the higher than atmospheric pressure involved, the mixture of water and steam reaches temperatures well above 100 °C, causing a more efficient extraction of caffeine and flavours from the grounds, and resulting in a much stronger brew than that obtained by drip brewing, but with a different flavor.
OK Guys, this is how it works….
Fill the boiler with water almost up to the safety release valve and insert the funnel-shaped metal filter. Add finely-ground coffee to the filter as shown below. Tightly screw the upper part ( which has a second metal filter at the bottom) onto the base. Place the pot on a suitable heat source, bring the water to its boiling point, and thereby create steam in the boiler.
A gasket ensures a tightly closed unit and allows for pressure to safely build up in the lower section, where a safety valve provides a necessary release in case this pressure should get too high (with clean filters, that should not happen). For best results, fill up the entire filter with coffee and place over medium to medium-high heat.
The steam eventually reaches a high enough pressure to gradually force the surrounding boiling water up the funnel through the coffee powder and into the upper chamber, where the coffee is collected. When the lower chamber is almost empty, steam bubbles mix with the upstreaming water, producing a characteristic gurgling noise.
As with percolators, the pot should not be left on the stove so long that the coffee boils. Ideally, with a little practice, it should be removed from the heat before it actually starts gurgling – usually, when only about half of the top chamber has been filled.
Each 10oz of Expresso Coffee cost around $2 – $4 depending on the brand. Each vacuum sealed package las like for 4-5 days drinking a lot of Coffee. How much is a single Expresso at Starbcuks? $2-$3 ?
If you master The Art of the Macchinetta, it won’t be a single lady that will refuse your company.