Basically: A (Italian) Mokka is not espresso, but verwannt flavorful and very similar in style, not quite as complex. Mocha is a technical point of view brewed at a lower pressure; a mocha lacks the so-called crema or she is rudimentary but also evaporates faster. However, this has no negative impact on the taste, because during scalding mocha often arises a short Crema in Mokkapot above, a good sign that even here the oils and flavors of coffee are extracted from the coffee powder. The great thing about the Mokkapot is of simple design and of course the very few components, through which passes the water. There is virtually no attack surface for taste-modifying substances, lines or systems, such as in a fully automatic machine for example. Simple aluminum in good workmanship, an aluminum Permanent Coffee Filter, a sealing ring and a plastic pot in which the mocha collects all there is here. I mention this is because I have been drinking some coffee products from fully automatic machines, where I often had a chemical taste in the mouth, which seemed somehow strange or not go in fit.
The preparation of a mocha is simpler than that of a "real good" espresso, mocha maker is not just "sophisticated or bitchy" as a corresponding quality espresso machine with filter holder, for example often. Strictly speaking not need so many infinite variables "perfect" tune in Mocha: there are far fewer things that can go wrong or quickly result in poor taste. The coffee quality, the type of coffee and the grind is of course always of crucial importance, but can an acceptable or good mocha already conjure with an average-good coffee quality (in terms of age z. B.), something that is good for a espresso with an espresso machine turns out to be rather difficult, because here have a lot of variables and the coffee perfectly agree.
The EMK6 is well made, the aluminum is high quality and visually appealing. A shell made of aluminum instead of plastic would have had temperature technically an advantage, but the mocha is hot enough and the plastic cover, you can see very well how the Mocha flows into the pot: this is all the better for the preparation of a non-bitter mochas, but more on that later.
The Percolator definitely needs some coffee preparations until the taste has never, I think, 10 to 15 mochas must do the trick, the first 5 you have to throw away here, since the aluminum is still working and taste / chemically by the coffee brewing yet neutralized. In any case, it is surprising that the taste of the coffee when aluminum Mokkapot as it were "imprinted", at least you can always approximately 3-5 Mokkabrühvorgänge long out still taste nuances of previous coffees. This should be considered when grade change.
I have now tried many varieties of espresso coffee (ground), also very expensive and, unfortunately, was often disappointed because I do not like bitter / acidic / digestive unfriendly coffee, but just that came out with many coffees. The optimum would be natural to use espresso beans and grind them fresh in the right grind, namely finer than for filter coffee and coarser than for an espresso, always right before brewing for the Mokkapot. For Christmas this year I've ever wanted a classic hand-mill, and then completely switch to beans because you just can not take much more refined his personal taste by adjusting the grind.
Unless mill at hand or to get started, I recommend the following espresso places that has after much variety as far as trying proved best for me: Saquella bar italia gran gusto (milled 250g). Gibts at Metro, sometimes in other supermarkets as Specials and as whole beans. Top taste, balanced, not bitter or burnt and especially the stomach, works as mocha and cappuccino or latte as well. So perfectly balanced espresso and uritalienisch taste. However, after opening the package it takes about 3-5 days rest in a can before the first Mocha should be brewed.
Preparation: The preparation I have a bit more complicated in order to obtain even more flavor! My way: It is important to always have the same amount of (filtered) to take water and coffee powder, thus the same result also comes out. I use a glass which I take as a dosing aid, a spoon, almost exactly the amount of coffee contains deleted 4g; for 3 cups sieve I take exactly 4 level measuring spoons full; So this makes almost 5.5g coffee per demitasse; This is less than the espresso standard with 7G-8G per cup but that's Mocha typical ok. With this amount, the screen is easily accumulated and quite full, now I take an inverted glass, which almost exactly has the diameter of the filter and place it gently on the ground coffee: the weight of the glass pushes down the Kafffeepulver and something, now it's exactly or almost flush with the filter edge and minimal "getampt", ie pressed. This increases the pressure of the water, until it flows through the coffee. Important: There must not be strongly pressed, otherwise the pressure relief valve can start and there is a big mess or scalding! So please flatten only good or better press minimal!
Make sure that no ground coffee on the edge is and when screwing (do not hold the handle) and no coffee in thread comes. During brewing I leave the lid open so that hot water vapor does not accumulate and is reflected in the pot.
Now comes another trick: vary the brewing time. I have found that you can adjust the "softness" of Mocha; the Standard preparation time is a little too short, I take a stopwatch and after turning on the EMK6 I stop exactly after 2 minutes, the time and turn out; after 22-24 seconds I turn to again and leave through the Mocha. The heat and the water vapor acting on the coffee powder after 2 minutes, the taste changes positively and mocha tastes by even softer. Just try it!
The penultimate trick is that I pick up or turn off the mocha pot from the heating element, even before the last drop Mokka comes out, maybe 8-12 seconds earlier; because at the end of the brewing process comes out intermittently darker mocha with a hissing sound; when it is further heated here, the bitter substances come out at this point in the mocha by the too high temperature at this time is in the coffee powder are formed.
The trick, then, turn off or remove to let out yet flow with the residual heat mocha until it just begins to "hiss" and something darker mocha still comes with Rauss the mocha maker (this is ok!). A little residual water remains after cooling the pot down there, this is because this approach also wanted.
With a little practice you fit the right time soon from! It's always the same game in the optical Mokkapot above, first Mocha alone, then Mocha with crema, at the end darker mocha, a hissing and bubbling.
During Mocha flows into the pot, I have preheated in the meantime, my espresso cups of boiling water. I drink my mocha preferably with 2 small spoons of sugar and without milk, even though I was only latte drinkers prior to this acquisition. After the Mokka has flowed into the pot up, stir gently with a spoon in the mocha pot and then pour into the cups. If necessary, you can very slightly (2-5 ml) add boiling water to the end mocha; This harmonized again the taste and makes it a little milder, I call him "Tiny pseudo-Americano-Moka". I have concerns a bit sensitive stomach what coffee, but I can take even at midnight or at bedtime 2 cups, in my own way A mocha would be incidentally consumed fresh and timely. the longer it is kept hot, the less tasty it is. The warming function I do not use therefore.
Enjoy the meal; have fun with the great equipment.
Cleaning: without holding after cooling carefully, the handle, screw, please clean with water and gently wipe dry with paper towels, let a night stand open, ready. No soap or detergent, no chemicals, no way in the dishwasher. It should come only water to the device, and it should be cleaned after each brewing in this way / dried. So the great taste remains.
PS: We must also be grateful to the company Bialetti that the Mokkapot invented about 100 years ago (Moka Express).
The company is still there, and the upper part of the 6-cup aluminum version of Bialetti even fit on the EMK6, lt. Research, as a small upgrade for something hotter coffee, who would do this.
Update: an addendum to my review is deposited as a comment.
