All posts tagged: moka pot

Coffee: A Manual

The third and final instalment of Dom’s Treatise on Coffee: The Manual – your guide to becoming a moka pot pro.  Last time I shared some of the reasons why I often reach for the moka pot when making coffee at home. Done right, it can get you damn close to a shot pulled for you in an a bar, and open up a world of delicious espresso-based drinks right in your own home. Done wrong it can end up a disappointedly bitter affair. Here are some tips for achieving a consistently delicious shot: For god’s sake keep it clean – I can understand why so many people believe the myth that you don’t need to clean a moka pot. It fits with that logic that you have to season cast iron, or that you should purchase a second hand wok if you can. You don’t want a seasoned moka pot. No soap needed, and you shouldn’t need to scrub it. But you do need to take it apart completely after each use, that means Read More

Coffee: The Little Machine

Welcome to the second part of Dom’s treatise on coffee. Here he talks all things moka – the history, the design, and the reasons you should own one. Grab a coffee and get comfortable. “Prodotto in Italia!” The Italians have good reason to be proud of the contributions they’ve made to the world, which is good, because they are. We have them to thank for such essentials as the radio, eyeglasses, and the parachute. Perhaps even more important than the parachute, at least for me anyway, are prosecco, Campari and Cinzano – a trinity for which I will be eternally grateful to the region we have called Italy for the last 156 years. And while you could very well argue that there have been some missteps along the way (Fascism probably wasn’t the best of ideas), a significant portion those still managed to be incredibly stylish at the same time as being unreliable (except Fascism, that wasn’t even stylish). But I’m here to talk about coffee. So onward towards my point. Modern coffee culture is Read More

Coffee: A Journey

Dom’s three-part treatise on coffee is the latest post in our Stories From The Table section – a place where we explore memories, cultural vignettes, and anthropological musings on eating and drinking.  I’ve not been a coffee drinker for very long, but I have had a respect for (and possibly a little fear of) it for as long as I can remember. Growing up, I revered coffee as one of those mysterious “adult flavours” (read as bitter). A taste for it indicated the presence of a developed palate. So when the time came for me to leave home for university, I felt somewhat incomplete. I’d developed a fondness for all the things that, as a child, I’d watched adults devour, and had been anxiously waiting to be able to enjoy myself; the salty bitterness of olives, the sharp tang of feta cheese, the peculiar texture of a cooked mushroom, and even whisky (my first experience of whisky having been a capful of Bell’s in a cup of milky tea, offered to me by my grandfather, Read More