OUR RECIPE FOR MOKA
- Fill the boiler halfway up the valve and weigh the poured water content.
- Weigh the quantity of coffee to insert into the filter respecting the ratio of 1:14 between coffee/water. For example, if you put 112 g of water in the boiler you will have to put 8 g of ground coffee in the filter.
- Level without tamping the coffee
- Screw the boiler to the rest of the coffee maker and place on the heat at medium power.
- Reduce the flame/power slightly as soon as the coffee starts to come out of the chimney.
- Turn off the heat source halfway through extraction so as not to "burn" the final part of the drink.
- Stir before serving.
- Use low mineral content or filtered water with low fixed residue, the drink will be sweeter and more aromatic.
- Use water at room temperature. Preheated water should not be used.
- If possible, choose a specialty coffee whether you want a coffee with a classic taste or whether you are looking for more particular flavors.
- The best thing would be to freshly grind the coffee. Alternatively, you could often visit your local roaster to purchase small quantities of freshly ground coffee. Our advice is to buy coffee beans and have a manual coffee grinder.
- Make sure the grind is suitable for the Moka, it is very important.
The cup profile is very interesting, the aroma is sweet without being intrusive, the taste recalls fruit notes such as mango and peach accompanied by sweet hints such as caramel and milk chocolate. This variety of coffee, Pacamara, contains on average less caffeine than other varieties.
Finca Los Angeles is located in the Ahuachapan mountain range, in western El Salvador. The plantation belongs to the Renacer Program, a technical school focused on coffee cultivation, which offers educational programs for small and medium-sized local producers. This school, directed by Sigfrido Corado, a retired professor of Agronomy at the national school of Agriculture, together with six field technicians, specializes in the best agricultural practices both for the soil and the environment and in terms of yield and quality of the crop.
For ten years Sigfrido has been managing Finca Los Angeles with some graduates of the technical school. The Finca extends for 23 manzanas and is protected by shade trees and wind barriers. The drupes, of the Pacamara variety, were selected and taken to Beneficio San Rafael, where they were processed with the washed method. After a 48-hour fermentation inside sealed barrels, they were finally placed on drying beds for approximately 25 days, being stirred every hour.