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a little advise from italy
on 31 July 2011
being from italy, I feel entitled to give some advice on coffee making:
1) the moka machine is THE italian way of home coffee brewing; espresso electric machines are beginning to spread, but the "caffettiera" is how we italians typically make coffee.
2) bialetti is commonly known as the best brand on the market.
3) don't heap the coffee too much in the funnel, it should be just a little over the brim of the funnel; leave it fairly loose and above all DON'T press it down.
4) screw tight the top chamber, and always make sure the gum sealing ring is in good conditions - change it 2 or 3 times a year, or when you see it dry and/or cracked.
3) put the caffettiera on LOW heat, lid down.
4) check out the top chamber now and then, if you want, and turn off the heat when you see the coffee's filled the top chamber; but remember that the most important sign the coffee's ready is when you hear the coffee *just beginning to gurgle* in the top chamber. turn off the heat now!
5) before pouring the coffee, stir it gently; actually, i don't know if it's only a legend, but it seems the first coffee out is the stronger, the last out the milder, so stirring it should produce an even mix. anyway, in italy we always stir it before pouring!
p.s. - not an italian use, but once in a while i add to the coffee grounds in the funnel just the tip of a spoon of cinnamon, or two o three grains of cardamon, or even a dash of szechuan pepper - nice result; you can experiment with your own spiced coffee ...