Luca broke my prejudices about coffee culture in Italy.

"My approach to the Moka is far away from the typical Italian way."

Luca starts talking about his home coffee. Luca cares about Ratio, Temperature, and a Paper Filter for more clean coffee.

1. RATIO
—  "1:10 coffee / water ratio in a three-cup moka pot. I use 17g of coffee (or 18g if I want more heavy texture) and 170g of water (below the level of the valve).

2. PRE HEAT WATER
— If I have time, I pre-heat the water to 80 / 85 degrees in a kettle then add it to the Moka boiler. Through this way, I can have a faster extraction which will allow me to prevent the ground coffee from getting too hot.

3. PAPER FILTER
—  Another thing that's different from the traditional Italian way is that I use 'Paper Filter' Gently add the coffee over the filter without press and level up the coffee with gentle tapping.

+ Ah, I use an E&B lab filter which gives me a cleaner taste. Also, you can replace it with AeroPress paper filter.

4. HEAT
— I wait for the first coffee to come out while keeping the stove on medium-low heat. I can expect that coffee will come out slowly. I am trying to maintain a slow flow at this point.

To prevent burning it, I turn off the stove and move the Moka as soon as the flow increases. Make sure that the remaining heat leads to extracting the last part of the coffee.

+ 5. IF I HAVE A THERMOMETER,
— I am happy to use that for checking the temperature of the coffee. When it reaches 75 degrees, I turn off the stove.

BUT ESPECIALLY ON SLEEPY MORNINGS, I AM HAPPY WITH TYPICAL ITALIAN MOKA FOR MY CAPPUCCINO."

Oh forgot to tell you, Luca is in the Art industry, not a barista. But I think he can have a coffee class for sure. : )