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Bi-layer technology for a perfect coffeeThe outer steel layer of the boiler ensures operation even on induction hobs, while the inner aluminum layer ensures even heat distribution. | Like the coffee of the classic MokaThe aluminium binder, a material of which the classic Moka is made, combined with the bi-layer boiler ensures a unique and pleasant coffee as the traditional Moka coffee. | Designed for every need, even the smallestThe new bi-layer technology, combined with a new design, allows use on induction hobs even the smallest sizes, up to 2 cups. | Patented valveExclusive Bialetti patented safety valve, inspectable and easy to clean. |
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Select a quality blend suitable for the production of coffee for Moka. Fill the boiler to the lower level of the safety valve, without passing it and using fresh water, possibly low in limescale. | Fill the filter generously, without pressing the coffee powder, forming a small wedge and avoiding dust from the boiler edges. Close the coffee maker, vigorously screwing the collector onto the boiler and place it on the stove. | The flame must never wrap the coffee pot, but remain inside the bottom of the coffee pot, in order to allow extraction in adequate time and not too quickly. As soon as you start to feel the typical Moka gurgling, the coffee is ready and you will need to immediately turn off the fire. | Never let excess coffee boil - this would burn it, compromising its success and making it too bitter. Enjoy the hot coffee, just ready, remembering to mix the contents of the collector: the coffee extracted at the end is less full-bodied than that leached at the beginning of the boil. |
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