- Product Type: Coffee Maker
- Package Quantity: 1
- Has an internal layer of aluminium
- Country of Origin: Italy
From the manufacturer
Moka Induction
New Bi-Layer boiler: Tradition meets Innovation.
BI-LAYER TECHNOLOGY FOR PERFECTLY MADE COFFEEThe boiler combines an external layer of steel, designed for use on induction hobs, with an internal layer of aluminium ensuring homogeneous heat distribution. | DESIGNED FOR EVEN THE SMALLEST OF NEEDSThe new bi-layer technology, combined with a renewed design suitable for induction hobs. | INCREASED THICKNESSThe Moka lid and top chamber are made of aluminium, the same material which the classic Moka is made of; combined with the bi-layer boiler ensures a unique and pleasant coffee just like the coffee prepared with the traditional Moka. | PATENTED VALVEExclusive Bialetti patented safety valve, inspectable and easy to clean. |
Zero WasteZero Waste: it’s only byproduct is completely safe and breaks down naturally | Zero DetergentsZero detergents: it does not require chemical detergents for cleaning, it can be cleaned only with water | TimelessTimeless: A sustainable and green investment; the coffee maker has an average life span of 10 years with maintenance reduced to the essentials |
First – Water
Select a quality blend ground coffee, suitable for the production of Moka coffee (coffee must be Moka ground, not espresso ground).
Fill the boiler chamber with fresh cold water to the lower level of the safety valve and then insert the funnel filter into the chamber.
Second – Coffee
Fill the funnel generously with the Moka ground coffee, without pressing it down and avoiding leaving coffee powder on the rim of the boiler chamber. Close the coffee pot, screwing the upper chamber firmly onto the boiler chamber and place it on the heat source.
Third – Heat
Using medium heat, ensure the flame does not go beyond the coffee maker bottom rim, in order to allow adequate time for extraction – not too quickly. As soon as you hear the typical Moka gurgle, the coffee is ready and will need to be removed from the heat source.
Fourth – Taste
Never allow excess coffee to boil: this would burn the coffee, compromising it’s success and taste bymaking it too bitter.
Enjoy the hot coffee as soon as it is ready, remembering to mix the contents of the upper chamber:the coffee extracted at the end is in fact less full-bodied than that extracted at the beginning of the process.
1 – Water
2 – Coffee
3 – Heat
4 – Taste
| Description | Made with 100% Colombia Excelso Beans brings notes of flowers and dried fruits to the palate, exalted by a slow medium roasting. | This 100% Arabica Brasil Natural Beans delivers a balanced, delicate, yet flavorful experience. | Predominantly Robusta India blend gives an intense taste and a full-bodied coffee. A dark roasting accentuates notes reminding of toasted bread and cocoa. | Rich in aroma and with an enveloping structure, it gives a unique flavor without sacrificing the pleasure of the true Italian ritual. The medium roast gives this coffee refined aromatic notes of cereals and toast. | Gourmet coffee with a nutty aroma, characterized by toasted notes and a round and delicate taste. Enveloping body and medium roast, a Moka blend designed to best enhance its aromatic characteristics. | Gourmet coffee with a chocolate aroma, characterized by toasted notes and a round and delicate taste. Enveloping body and medium roast, a Moka blend designed to best enhance its aromatic characteristics. |
|---|---|---|---|---|---|---|
| Format | 250 gr | 250 gr | 250 gr | 250 gr | 250 gr | 250 gr |
| Intensity | 7 | 5 | 9 | 6 | 8 | 8 |
| Origin | Colombia Excelso | Brasil Natural | India | Brasil Natural | Colombia Excelso | Colombia Excelso |
| Roasting | Medium | Light | Dark | Light | Medium | Medium |
| Aroma | Hazelnut & dried fruit | Flowers & dried fruit | Bitter Cocoa | Cereals | Hazelnut | Chocolate |
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