One Reply to “The Hasbean Moka Pot Brew Guide”

  1. Andrea Frasca

    All good, except for the little thing that traditionally, in Italy, we don't put hot water in the boiler part of the moka. It's never been done, it shouldn't be done. You want your coffee to come out as slowly as possible, with the fire as low as possible. Only then you can have a fully aromatic coffe, and a kitchen that will smell of coffee for at least an hour. On the plus side, I alway tend to have a little dome on the coffee basket, to get a slightly stronger coffee.


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