Bialetti Kaffee
Coffee Know-how

That's how it's done

Brief instructions for the Bialetti Moka Express

The Bialetti Moka Express is still part of most Italian cuisines. The espresso maker is also on display at the Museum of Modern Art in New York. With this small design classic, a coffee is made the way it is drunk and loved in Italy - strong and intense in taste. Here is a brief guide to preparing a wonderful espresso with the so-called perculator.

Choice of roasted coffee

Since a Bialetti is not really an espresso machine, a coffee roasted too dark can taste bitter in the cup. Our Moka Express blend is perfect for preparing in the espresso maker.

Grinding coffee

Grind the freshly roasted beans at a medium grinding degree, e.g. with the Hario Skerton PLUS Handmühle. Or use the ground Moka Express coffee.

Add water

Fill the lower part of the Bialetti up to the mark with freshly filtered water.

Fill sieve with coffee

Fill the sieve with the freshly ground coffee until there is a small hill. It is important not to press the ground coffee. Otherwise the coffee could over-extract during brewing and taste bitter.

Heat Bialetti

Turn the bialetti well and place them on the stove at low to medium heat.

Brew coffee

As soon as the coffee begins to pour out into the upper brewing chamber, turn off the stove, remove the bialetti from the plate and wait until the coffee is ready.


Now you can enjoy a full-bodied, aromatic espresso that the Nonna would have brewed in her kitchen in Italy.




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