Tem je Bialetti.

Vorige week in mijn favoriete koffiebar in Utrecht kreeg ik een klein boekje overhandigt. Het boekje blijkt een handleiding voor Bialetti. Hoe ik haar het beste kan temmen als het ware. De handleiding is van Stumptown Coffee Roasters (die bij vlagen geniale reclameposters hebben).

Making excellent coffee at home using a moka pot.

A Moka Pot (sometimes called a stovetop espresso maker) can be an excellent way to prepare coffee (though it actually does not, in fact, make espresso). Keys to good coffee using a Moka Pot are: using high quality, fresh coffee; pre-heating the water; removing the pot from the heat at the right moment; proper grind of coffee; and using clean equipment.

You’ll need a Moka Pot, an electric kettle or other device to boil water in, coffee, a good quality burr grinder, a heat source (electric or gas stove), hot pads, a bar towel, and cups (and possibly a thermal carafe).

Step 1: Preheat the Water

You’ll want to bring water to a boil and then either stop it or remove it from the heat. It is incredibly important to pre-heat the water. If you don’t do this, the entire moka pot will get very hot and two bad things will happen. First — you will cook the coffee, which results in a bitter and thin brew. Second — your coffee will develop a harsh and noticeable metallic note. If you’re going to be using an electric stove or hotplate for the moka pot, you should start it at this time to allow it to get to temperature in time.

Step 2: Grind the Coffee

You should grind coarser than you would for espresso — about what you would for drip coffee in fact. Over time you can experiment and find the ideal grind for your tastes. You’ll need enough coffee to fill the filter basket.

Step 3: Add Heated Water

Fill to the indicator line inside the brewer bottom.

Step 4: Insert Filter

Insert the filter basket into the brewer bottom.

Step 5: Add Coffee

You should fill the basket, slightly mounded, and then level the surface off using your finger. Apply downwards pressure with your finger while doing this. Some people like to tap the filter basket down a few times to settle the grounds — this is optional. Make sure you brush away any loose grounds on the top edge of the filter basket, the threads and the exterior of the brewer.

Step 6: Screw the Top onto Brewer

Be careful to keep the brewer totally upright while doing this, and don’t shake it about. You’ll want to use hot pads to avoid getting burned if the hot water has heated the bottom of the brewer. Don’t over-tighten.

Step 7: Put Brewer on Heat

You should use moderate heat, and make sure that (if you’re using a gas stove) the handle is not being subjected to heat or it will be damaged. Leave the top lid open for now.

Step 8: Watch for Signs of Coffee

You should see some coffee begin to emerge and then suddenly should see a cough (or perhaps sneeze) of coffee with a puffing sound that goes along with it. Soon after this, coffee will begin to come out in a stream. Once this stream becomes steady, the brewer should be removed from the heat source and the lid closed. Use hot pads to avoid getting burned!

Step 9: Wrap the Bottom of Pot

Wrap the bottom of the pot in a chilled bar towel. This will stop extraction, resulting in coffee that is sweeter and more full bodied. It will also decrease the odds of the coffee developing a metallic taste. The idea is to get a relatively small amount of coffee which has very concentrated and rich flavors.

Step 10: Wait for Coffee to Finish

Wait until there is no more coffee coming out, then pour into cups. If you have more than you are going to drink at once, pour the excess into a thermal carafe as leaving it in the brewer will result in bitter and harsh tasting coffee.

Ik heb het deels uitgeprobeerd. Het water eerst koken scheelt veel wachttijd, dat gaat wel ten koste van de wachtmuziek, maar de koffie smaakt er wel beter door. In stap 8 wordt gezegd dat als de koffie begint te lopen je Bialetti van het vuur moet halen. Omdat het water toch al heel heet is, blijft de koffie stromen. Mijn ervaring is dat als je koud water in de pot gooit en dan wacht tot het heet is de koffie niet blijft stromen als je de pot van het vuur haalt. Stap 9 met de vochtige handdoek heb ik nog niet geprobeerd, omdat ik dit telkens vergeet.

Voor handleidingen van andere appraten, check de Stumptown site. Sowieso is het een toffe site om eens te bezoeken, er staat veel informatie over koffie op. Zo heb ik bijvoorbeeld geleerd dat een Bialetti geen espresso maakt, omdat het water niet heet genoeg wordt. Hierdoor ontstaat niet de cremalaag (dat bruine net-nietschuim) die op een espresso wel ontstaat.