Perfect coffee with the mocha: 4 errors not to be made according to the experts (and that perhaps you make too)

There coffee preparation With Moka it is a daily ritual for many inhabitants of the Bel Paese, but few know that the errors are around the corner. Rai Tre thought about the Italians: During the report episode, with the “Macinato Famiglia format” service aired on the evening of February 9, the theme was deepened with the contribution of some experts such as Andrej Godina, Researcher in Science, Technology and Coffee Industry of the University of Trieste, and Simone Previati, technician installer of coffee machines. Let’s see how to make the mocha in the right way avoiding the most common traps.

The importance of water

One of the most frequent errors is to fill the water tank beyond the level of the safety valve. Simone Previati stresses that limestone could interfere with the correct functioning of the mocha and, if the water surpasses the valve, you would risk the formation of a small geyser of boiling water. In addition, Andrej Godina explains that a too thinly ground, or an overdose of coffee with the classic “mountain” can increase the internal pressure and give life to an irregular extraction, if not to dangerous signs of hot water.

The correct dose of coffee

To get a good coffee, you don’t have to press the dust in the filter. Realizing the famous “Montagnetta” and then crushing with a teaspoon is wrong: in this way it prevents the water from climbing uniformly, creating surcharge and potential problems with the safety valve, which could open and let the water escape.

How to keep coffee

Once a ground coffee package is opened, it is essential to keep it correctly to preserve aroma and freshness. Andrej Godina advises him to take him back to the refrigerator or, better still, in the freezer. The toasted coffee does not contain water, therefore it does not freeze, but the cold slows down the oxidation process of fats, a case that guarantees a more lasting maintenance of the flavor. To prepare the mocha, just take the quantity necessary directly from the freezer, without waiting for the defrosting.

The secret for a perfect extraction

Finally, one last advice: keep the flame low during the preparation. A flame too high makes the water rise too quickly, leading to an irregular extraction that alters the taste of coffee. When the liquid begins to escape, it is better to turn off the fire and let the moka end its job with the residual heat.

Following the precautions suggested by the experts intervened in the Ranucci transmission, it will be possible to obtain an aromatic and perfectly balanced coffee, without waste and without safety risks.