$3,499.00
$3,800.00 
50091
Moka Exclusive has been created with meticulous attention to every detail. This new Made in Italy icon boasts vintage-style finishes, super glossy colours, a silicone gasket, and an internal protective boiler lining. The diamond-shaped knob and handle pay homage to the Moka of the 60s, but with a modern and elegant twist.
Espresso Crema - Pressurized brewing gives you a smooth, cafe-like crema on your espresso.
High-quality materials - Boasting a durable, food-safe, aluminium alloy construction, the Moka is sure to last.
Heat-resistant handle & lid knob - Prepare your morning coffee without worrying about burns.
Dual compatibility - The Moka is compatible with both gas and electric stovetops.
|
Size
|
Total Height (cm) | Width at base (cm) | Espresso |
| 3 Cups | 16 | 9 | 90ml |
| 6 Cups | 21.5 | 11 | 180ml |
1. First, you will need to fill the base with hot water, fill to just below the pressure valve inside
2. Weigh out and grind your beans. We recommend using a 10-1 ratio of water in the base to coffee. Optionally, for simplicity and ease of use, you can fill up the filter basket and use that as a measurement for your beans.
3. When placing the grounds into the basket, do not tamp or flatten them, but rather tap the basket to even out and settle the grounds.
4. Place the filter basket into the base and connect the top brew chamber to the base.
5. Place the Moka on medium to low heat. It should take between 3-5 minutes to brew.
6. As it brews, keep a good eye on it. As it gets hotter, the Moka will reach a phase where instead of steadily pouring, the coffee will start to sputter out more aggressively. This will make your coffee bitter, so make sure to pull it off the heat as you see this begin to happen.
7. Pour into your cup and enjoy!
1. When grinding, the lighter your roast, the finer you will need to grind to coffee to get a good extraction.
2. You can add an Aeropress paper filter on top of the ground coffee before connecting the base and brewing chamber. This will provide a better extraction as well as a cleaner cup with fewer ground particles in it.
3. You can experiment with different water levels. If you use a darker roast, you might only fill the boiler 3/4 full, whereas, with a lighter roast, you want as much water as you can to properly extract the flavours from the coffee. This technique aims to get as much water as possible through the coffee before it starts to sputter.
Once your coffee is made, keeping the Moka clean is as simple as washing it with soap & water and drying it thoroughly. For more details, see the downloadable PDF below.
