"My approach to the Moka might be not a typical Italian stereotype."

Luca cares about « Ratio », « Temperature », and « Paper Filter » for a 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 a slightly more heavy texture ) and 170g of water ( the level of the valve ).

2. PREHEATING WATER
— If I have time, I pre-heat the water to 80 / 85 degrees in a kettle then add it to the Moka boiler. In this way, I can expect a faster extraction which allows me to avoid the coffee powder from getting too hot.

3. PAPER FILTER
— 'Paper Filter' is another different thing from the traditional Italian way. Place a coffee over the filter and level up with gentle tapping.

+ Ah, I use « E&B Lab Filter » which gives me a cleaner taste. You can replace it with « Aero Press » 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 keep a slow flow at this point.

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


+ 5. IF I CAN MEASURE THE TEMPERATURE,
— 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 VERY HAPPY WITH TYPICAL ITALIAN MOKA FOR MY CAPPUCCINO."


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