Moka Coffee is an emblem of the tradition of home, a daily ritual that consists of small gestures that reveal the value of simplicity. However, if the tool is perfect and easy to use, not all the coffee succeeds in the same way. Tis is way we talk about the vintage charm of the moka.

Moka Coffee Pot

It was invented in 1933 by Alfonso Bialetti. A container of three elements, namely the boiler, valve and the collector (upper part). The valve is a very important component, a security device that should avoid explosions when problems occur. This is because the Moka is pressurized, the water is inserted into the lower part to the height of the valve, the filter is filled with a mixture of medium-milled coffee and finally closed. The pressure causes the water to be passed into the filter straw through which coffee pad happens, and thus the extraction takes place. The low flame of the fire is an ally of the success of the process, which ensures a pretty slow extraction.

Optimal results

To obtain an optimal result, it is necessary to choose a slightly calcareous water and a quality blend, which guarantees the coffee to have the high aromatic profile expected from this extraction in the cup.

The excellent grinds available on the market make the gesture of pressing the powder into the filter absolutely useless.

If anything, a few small taps and that’s it.

And for those who love a drink with a stronger and more intense taste, just add a teaspoon of coffee to the usual dose used.

Once the sequence of precious preparation gestures has been completed, the mocha is ready to be cooked on the fire.

When extraction begins, it is advisable to open the lid to prevent condensation from elongating the coffee, making it watery.

When the steaming coffee fills the container, a stir to ensure homogeneity and balance in each cup and the magic is over!

Ready to be served.

A perfect success is certainly one that satisfies the palate.

The coffee of the moka is full-bodied, with notes of chocolate and spices, enveloping.

It doesn’t have to be too intense, but neither should it be evanescent.

The bitter and toasted aftertaste is the typical organoleptic characteristic of this type of extraction, a recognizable trait that derives both from the blends used and from cooking over the fire.

An unmistakable peculiarity, to the nose and taste.


To ensure that this note is pleasant and rightly present, it is important to turn off the stove as soon as the characteristic gurgling ends, removing the mocha from the heat so as not to accentuate the bitter part.

And after having tasted the excellent coffee, we just have to clean the moka simply with warm water and a sponge, without using any detergent to free it from the oils released during the process and always ensure an excellent result.

What is the ideal coffee for this kind of traditional extraction?

Qualità Rossa Lavazza was with its unmistakable character, a unique aromatic profile and unmistakable red packaging, the stages of growth and the development of Italian coffee in the last 50 years and is certainly the right answer to the choice of moka.

This iconic mix of Lavazza with full and decisive taste consists mainly of Arabica from South America and Robusta Africans and Southeast Asia.

The use of African Robusta gives the mixture the unmistakable note of cocoa and the use of asian resources with dried fruits.

Arabica beans from South America, on the other hand, characterize the mixture with chocolate flavors and give it the unmistakable roundness of the red quality tray.

The medium-sized roasting of the product makes it perfect for extraction in Mocha, for a cup with an unmistakable taste

Bialetti MokaClassic

The n°1 – Bialetti Official Coffe Machine

Bialetti MokaRainbow

Colored Coffee Maker, Yellow, 3 Cups

Bialetti New Kitty

Bialetti 6359 Inox New Kitty 4 Cups

Bialetti Moka Elettric

Bialetti Moka Timer, 6 Cups

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