90 years of the Moka pot

Small, two-chambered moka pots grace many Italian… and Shetland stovetops, producing a full-bodied coffee with a deliciously dark and intense flavour. Although, it may seem simple in design, it really is a thing of ingenuity and has become a firm favourite over the last 90 years.

Over the last 90 years, small, two-chambered moka pots have graced many Italian and Shetland stovetops. Producing a full-bodied coffee with a deliciously dark and intense flavour, the Moka Pot transformed the way we drank coffee. For the first time ever, a quality coffee was easy and accessible enough to make at home.

Created in 1933 by inventor, Luigi De Ponti for Alfonso Bialetti, this new, art deco coffee pot became as synonymous with the Italians as their love of food. Although, it may seem simple in design, it really is a thing of ingenuity and is still a firm favourite with coffee lovers everywhere today.

There are now dozens of designs and variations, but the original ‘Bialetti Express’ is the most iconic. It is also what we have here at home and is perfect for those days when you need a bit of a boost to get you going!

The iconic design

The stainless steel or aluminium body is designed to withstand the heat of hot stoves and resist damaging rust. A water chamber at the bottom of the pot holds the water while it’s heated.

Directly above the water chamber is a coffee basket. This basket holds the grounds and features tiny holes on the bottom, allowing steam to rise and extract  oils and flavours from the coffee grounds.

Directly above the basket is the filter plate that allows the brewed coffee to rise (but not the grounds), via pressure and into the upper chamber.

The pressurised method of brewing creates an intense coffee, possibly almost twice as strong as a normal coffee depending on your coffee to water ratio.

Espresso or coffee…which one is it?

Despite being known as ‘the stovetop espresso maker’, moka pots don’t actually make espresso. Both coffees are similar and full-bodied, in style but a moka lacks the richness in flavour and the lovely crema of a true espresso. Moka coffee is in fact more like an Americano than an espresso.

How do I drink it?

It’s strong enough to sip lightly like an espresso, enjoy with steamed milk, or with hot water for a bigger, less intense drink.

Okay, you’ve convinced me to try it, which Blyde Welcome Coffee blend is best?

Peerie Spiggie and Fethaland! Both blends are a medium – dark roast with 100% Arabica beans.

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