I had forgotten the taste of coffee!

It's been 20 years since I had not drank coffee "Mocha" but I immediately found my marks. Admittedly, the handling is very simple, and perfectly explained on the sheet provided. Use with quality coffee, finely ground (but not too much, grind oneself is better). The result is full-bodied, fragrant, smooth. Beware, some commentators seem to drink bowls of this coffee, which suggests that it is light. Nay! If you measure out "properly" it's a strong coffee -très- you get! Very strong, but very good, and if you stop lébullition on time, without any bitterness or unpleasant taste (contrary to what I read here and there).

A small "edit" because I realize that some evil use this type of coffee.
- Select a finely ground coffee, but not too much. The espresso coffee is a little too late, but it is still usable. In the supermarket, few decent cafes. The "malongo Italian taste" is not bad though.
- Fill with water up to the mark
- If you meet as shown the "filters" of coffee you will have a very very strong coffee !! For a less strong coffee you can fill to 1/2 or 1/3, but not least if it's dishwater.
- Screw without forcing, and ask about the fire turned down with the lid open.
- A Mocha coffee takes time to "climb" in temperature. This puts me in 14 minutes!
- Once it starts to come out, watch. When half of the water is gone, remove from heat and let end like this. This prevents overheating and "burn" the coffee. If the coffee smells burnt and bitter, it is because you have waited too long: p
- Well used, this coffee makes a great coffee !!!