Numerous enhancements have been made to classic Moka pot design in order to create E&B’s own version that is designed for acidity and sweetness.
BY TANA NANETTI
Special Offer to BARISTA Magazine ONLINE
Photos by Tanya Nanetti
Growing in the 80s in Italy means that you’ve likely been educated that there was only one method to make coffee at home that was the Moka pot. Because for a long time, long before the advent of home espresso machines and pourover sets the Moka pot was, at a minimum, in Italy associated with homemade coffee.
In the past, this coffee was always burned bitter, bitter, and over-extracted. It is prepared without knowing how to dial it into, typically made in the morning and consumed cold and stale throughout the day.
Imagine my surprise when, in the last few years, I began reading about the possibility of making a delicious special coffee using the Moka pot. Coffee shops, bloggers and coffee magazines … suddenly everyone was talking about the Moka pot and I was excited to test it.
This is why I was content when I finally had the chance to taste the Moka pot made by E&B. It comes in matte black and with eye-catching and trendy designs it’s definitely a fashion-forward object. But what’s the end result?
Could the final cup be worth the change from an “basic” Moka pot to something more sophisticated and higher-end than the Moka pot that was originally used?
The Creative Lab at E&B
It was established in Pavia, Italy, in the old factory of IMS which has been making filters for coffee makers since the middle of the 20th century. The E&B brand describes itself as “the Creative Laboratory of IMS,” where new products are developed and manufactured using an artistic approach.
And this time with the E&B Moka pot all of the efforts to come up with ideas have produced not just this Moka pot, but also competition-grade filters, which were made with smaller holes (0.2 millimeters in diameter, in comparison to 0.8 millimeters of the conventional filters) to aid in the extraction of coffee.
A better filter means that the standard recipe is in need of an upgrade and, after some research and discussion with Italian Brewers Cup champion Alessandro Galtieri I finally began my beverage.
The First Moka Pot Brew
Contrary to what usually happens the best alternative is to fill the lower section of the Moka just to the point where it is below the valve is already warm water. This allows the coffee to brew will begin faster, preventing coffee from burning or excessively extracting.
At this moment, it’s time place the ground coffee into the funnel of coffee. For three cups of Moka I used 17 grams of premium medium-sized coffee (I used the Volcan Azul from Costa Rica–around 16 clicks on the Comandante grinder seemed to be the perfect amount) The coffee is then gently inserted into the funnel, without pressing.
After you have screwed into the upper part and putting the lower part in place, it’s time for you to put the Moka on the stove. Another suggestion is to keep the lid unlocked to check the progress of extraction. In fact, it’s when this happens that the processes diverge the most from the “original” recipe where the coffee pot remains at the stove for a while until that final gurgle signifies that the entire coffee is prepared. The trick here is to shut off the stove once the coffee is just beginning to start to fill the chamber.
In this way, after about two and half minutes the extraction will be complete and the coffee will not go to waste. The result is a cup that is more like a filter coffee than a traditional cup made with the Moka, a sweet, sweet coffee with sparkling acidity.
What’s different about this device?
The reason that the E&B Moka brews this profile is due to the nature of the filter. The smaller holes in the filter prevent the passage of high-pressured water into the coffee puck and this is why the coffee brewed is more refined with less tiny particles, and less bitterness however, with greater clarity and pleasing acidity.
Pros and Cons
For $50 USD, it is slightly more expensive than the average $20 pot however in the same way, it gives a better results than the traditional brands.
The only downside is that if you stop the brew before it’s completed the final amount of coffee you drink will be lower than that of the conventional recipe. That’s why it is more sensible to think of a three-cup model as the best size for two people and a size of six cups for four to five people.
It’s also extremely fast and simple to use and is perfect for as a single drink or to share with your friends.
In short the E&B moka is a modern coffee maker to keep in your home. With just a few minor adjustments to the recipe that many of us have used for years, it can make a great cup of coffee in just three minutes.
About the Author
Tanya Nanetti (she/her) is a barista for specialty coffee as well as a traveler and a dreamer. When she’s not working behind the machine (or exploring a hidden area of the globe) she’s creating content for Coffee Insurrection which is a website dedicated to specialty coffees that she’s created with her boyfriend.
This article was first published at Barista Magazine, an online magazine dedicated to baristas and coffee professionals.