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I missed this process (sh.itjust.works)
submitted 1 month ago by to c/coffee@lemmy.world
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I’m visiting my parents today and they don’t have an espresso machine, so my only option for strong coffee is moka pot. I gave this Italian flag version to my mom a few months back after she tried moka pot at my place and really liked it.

I haven’t made moka for myself since I got an espresso machine, but it’s nice to come back to again. It’s gotta be my second favourite way to actually make coffee, only behind manual espresso, though the end result I’d prefer a pour over to moka (but espresso is still my favourite).

This picture is obviously after I finished making my coffee, I didn’t have the mug on heat or anything. Only realized how it looked after I took the picture and cleaned up.

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[–] 5 points 1 month ago* (1 child)

Most Italian families don't usually clean their moka beyond a quick rinse - it's normal to have a thin brown patina in the top chamber. It quickly reaches an equilibrium and stops accumulating, and the same goes for the filter and gasket. In fact, many will throw out the first brew or two when getting a new one or after monthly-ish cleaning.

I guess it may sound icky at first, but in practice it mostly stops the coffee from direct metal contact.

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  • [–] 3 points 1 month ago

    I know. I did not clean my first one but after watching some internet gurus I started cleaning it regularly (not every batch). I even remember the line "even if alfonso bialetti himself rises from the grave to tell you to not clean your moka do not listen to him" haha Truth be told I don't even like cleaning my french press.

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