Making Coffee With a Bialetti Moka Pot

- One minute read - 183 words

Thanks to the ongoing mismanagement of the Coronavirus pandemic, I’ve spent a lot of time and a lot of work days at home, all day. While my Dad gifted Lauren and I an awesome espresso machine for our wedding, I had long been curious about a less-fancy means of preparation: the moka pot. In Italy a genericide of the brand-name “Bialetti” has reduced all moka pots to “Bialettis,” so I thought I would try it out.

I’ve really enjoyed it, I must say. One of the primary virtues of it is its relative quietness (compared the bean-grinding cacophony of using our Breville espresso machine). I can easily fill up the water chamber, scoop some pre-ground “illy” beans in and have a warm coffee drink without waking the Mrs. in the other room.

Flavor wise, it strikes an interesting medium between espresso and French press coffee. As the water heats from the chamber into the pitcher a joyful percolating sound lets you know it’s working and the smell is tremendously good. Cleanup is a snap as well: a few rinses and you’re all done.