The Secret of the Moka Pot
The moka pot was invented by Alfonso Bialetti in 1933, revolutionizing coffee brewing by bringing the barista-quality coffee experience closer to home. Its shape, which Bialetti named the "Moka Express," has become iconic: the octagonal form perfectly combines functionality with aesthetics, so it's no surprise that this tool has become a defining item in homes around the world, including Hungary.
The Moka Pot in Hungary
The moka pot, or as many affectionately call it, the "kotyogó," is a unique small-scale adaptation of Italian espresso coffee. For many decades in Hungary, the moka pot has been a widespread method of coffee brewing, which, seasoned with the warmth of households and Hungarian hospitality, people have turned into an integral part of everyday life.
Café Tiko: A New Dimension in Moka Pot Brewing
Café Tiko is not just a coffee roastery, but also a community where passion for coffee connects and inspires. For them, the art of coffee is not limited to roasting, but includes every step of the brewing process.
Café Tiko's recommended perfect moka pot coffee recipe includes the following steps:
- Freshly Roasted Coffee: Choose high-quality, freshly roasted beans from Café Tiko's selection, which you should grind just before brewing to ensure maximum freshness and flavor.
- Water Quality: Use soft, filtered water for brewing your coffee. This not only avoids unwanted flavors but also prevents limescale deposits in your moka pot.
- Preheating Water: Begin by filling the moka pot's lower chamber with boiling water. Preheating the water minimizes the coffee's exposure to prolonged heat, thus preventing a burnt taste.
- Grind Size: The grind should not be too fine; aim for a coarser grind than that for espresso, so that the water can flow through the coffee at an ideal pace without over-extracting.
- Loading the Coffee: Gently spread the ground coffee into the filter basket. Do not tamp down the coffee; instead, level it off lightly, allowing the water to permeate evenly.
- The Perfect Flame: Always heat the moka pot on a low flame. Slow and deliberate heating helps to preserve the complex aromas of the coffee.
- Monitoring the Brew: As soon as the coffee starts to ascend and the first drops appear, reduce the heat. This controls the brewing speed, allowing the flavors to develop fully without overcooking.
- Finishing the Brew: Once the coffee flow in the upper part of the moka pot slows, remove it immediately from the heat. Don't let the coffee overcook as it can become bitter.
Café Tiko's experts recommend that you thoroughly clean all parts of the moka pot coffee maker after each use, to ensure the cleanest flavor profile for the next use.
The Moka Pot as Heritage
The moka pot is not just a method of making coffee but also a symbol of gatherings and quiet mornings. Café Tiko believes that the moka pot is the heart of Hungarian homes, where coffee is not just a drink but also an experience that nurtures relationships and creates memories.
Thus, the moka pot is more than an inheritance from Italy – it is an intimate object in Hungarian cafés and kitchens that can create magical moments every day with a cup of perfect coffee. Café Tiko proudly stands by the moka pot, ensuring that the Hungarian coffee culture continues to flourish, awakening the senses, and making moments feel like home.