Common Mistakes in using the Moka

Remember, extraction depends on coffee ground size, tamping pressure, pressure of machine, the amount of coffee you use and heat applied (water temperature as well as how fast the water is heated in the case of stove-top makers) -- if you

under-extract coffee (too fast) => sour, acidic

over-extract coffee (too slow) => bitter, no finer coffee tones

Coffee ground size

• • error: Finely ground like for an espresso machine

  • correct: Coarsely ground (but finer than for French press)

Tamping pressure

• • error: Tamping down like for a higher pressure espresso machine

  • correct: Loosely fill

Coffee ground amount

• • error: Piling a peaked mountain of coffee grounds in the funnel (8) -- when you screw on the top/coffee collector (4) , the grounds essentially get tamped down, which is not good (see previous)

  • correct: Just leveled off to height of the funnel (8).

Heat

• • error: On high

  • correct: medium-low for slow percolation

Brewing time

Related to heat, but also on how long you voluntarily leave it on the stove:

• • error: Forgetting about it or not noticing that the water has percolated through and letting the coffee start boiling

  • correct: Take the maker off before the liquid starts bubbling -- keeping the lid open

Drinking time

• • error: Not stirring

  • correct: Stir it...if you want a homogeneous coffee! The first drops are the most concentrated. If you don't stir it, it will remain at the bottom.