Italy is the undisputed home of coffee culture, and Italians are the masters of making the perfect espresso. Sure, you might prefer a Colombian blend or beans from the cafetals of Veracruz, but when it comes to making (and drinking) coffee, Italy is head and shoulders above everyone else.
The quintessential Italian coffee experience is the espresso. And if you’ve ever been to Italy and hung out at an espresso bar, you’ll know how magical this can be. Whether casually leaning on the bar, chatting with the barista as they tease delicious drops from the shiny, industrial-scale machine, or grabbing a one-euro shot of energy before dashing off on a Vespa, Italian espresso culture rules.
And if you want to make great Italian coffee at home, the great news is it couldn’t be simpler! While a serious De’ Longhi machine might be out of your reach, it is easy to whip up an awesome espresso with a stove-top moka pot, if you follow a few simple steps.
So if you can’t wait to pack your bags and cruise to Italy, or just want a challenge to test your home barista skills, here is a step-by step guide to making the perfect Italian coffee.
The moka
Start off with your moka pot – the classic Bialetti remains unbeaten, but there are loads of fine options out there. It is a simple machine with three sections – the water reservoir at the bottom, the funnel cup which holds the ground coffee, and the top boiler where the finished espresso arrives. Mokas come in a variety of sizes, so make sure you know what size yours is, so you can adjust how much water and coffee grounds you need.
The water
True aficionados will use filtered or even bottled water, but as long as you don’t live in an area of incredibly hard water, tap is usually fine. Add water to the reservoir at the bottom, making sure you don’t fill it all the way up – stop at the line of the valve. Otherwise you’ll end up with a weak, watery espresso.
The coffee
Again, purists will insist that freshly ground coffee is the only way to go (preferably at home with a hand grinder!), but in reality pre-ground coffee is perfectly fine. The key thing to pay attention to here is the grind itself. Coffee that is ground too finely (designed for espresso machines) won’t let the water percolate properly, and the final drink will be far too bitter.
Pile the coffee into the funnel cup. You’ll want to experiment here a bit – some people swear by a triangular mound, while others prefer a smooth, flat surface. Don’t compact the coffee, and make sure there are no errant grounds lurking around the sides of the cup. Place the funnel on top of the water reservoir, and close the moka pot tightly.
The boil
Heat over a low flame on the stove-top, to stop the grounds from being scorched, and to allow the water to soak up all the delicious coffee flavors as it percolates. Once the brew is done you will hear the classic moka ‘gurgle’, and you should turn off the heat and let the pot sit until the coffee stops percolating.
The serving
Stir the coffee to shake up any sediment, then serve in small espresso cups. For the most fancy coffee experience, you can gently warm the cups with hot water before pouring the espresso.
The extras
A dash of foamed milk on top makes a macchiato, while more foamed milk will add up to a cortado, a flat white, or a cappuccino. If you are serving after-dinner, you might want to get a little spicy with a good splash of brandy or grappa, for the wonderfully decadent caffe corretto!
