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Will Moka Be America's Next Coffee Tradition?



Find a subject people are passionate about, and you'll find great debates. In my first column, I reported that coffee is the second-most popular drink worldwide after water. That got some tea fans all steamed up, staking their beloved beverage's claim to the number-two spot. Turns out, the tea people have a valid case ... and so do I. When it comes to number of servings, tea indeed stacks up second to water. But when you talk commodity production volume, coffee's nearly 7.7 million tons in 2009 is more than double tea's 3.8 million tons. As logic suggests, it takes more ground coffee than leaf tea to yield equivalent volumes of quality beverage.

Among coffee-philes, debates about preparation method abound. Coffee has to stand apart in the number of basic ways one commonly named beverage can be made. Infused, boiled, French press. Espresso, filter, Turkish, instant (yikes). I could go on.

As with so many foods, the popularity of each coffee preparation method is deeply rooted in local history and culture. Some methods successfully crossed various ponds during the 20th Century. Italy's espresso and Germany's filter coffee—rooted in Melitta Bentz's early 20th-Century experiments with her son's blotter paper—are prime examples, each enjoyed nearly worldwide today.

Some methods' passports still have plenty of room for stamping. Scandinavians, for example, prefer a boiled technique that steeps coarse ground coffee for hours before drinking, mostly unknown elsewhere. Scandinavian peoples—surprise surprise—are the world's coffee consumption champs, at more than10 kilograms annually per capita. At around five kilograms per person, Americans and Italians are miles behind.

Turkish coffee, notable because it's widely believed to be the oldest established method, is popular throughout Eastern Europe and the Middle East but hasn't caught on here. It calls for very finely ground coffee to be boiled three times in a copper pot, called an Ibrik. Fortune tellers are fans, using the technique to read our hopefully bright futures.

One Italian-pioneered method I love, for both taste and sentimental reasons, is the Moka pot. (Among the less knowledgeable, the name is confusing, for obvious reasons.) I've been happily surprised to have seen it as much as I have while traveling the U.S., and to get questions about it here and on Twitter. Done the right way—it takes some knowledge, as I'll explain in a bit—the Moka method produces a wonderful coffee: light- to medium-bodied, with a gentleness that enhances aromas. It has a balanced taste, neither bitter nor sour (somewhat dependent on roast—more roasting produces more bitterness), and a clean aftertaste.

Some of you may know Moka by another name: the Bialetti pot. Moka was the name Alfonso Bialetti gave to his new invention in 1933; both the company and the Moka name live on today. Industrial development was strong throughout Europe just before World War II, and it helped transform coffee. As Bialetti toiled and tinkered, my company's founder, Francesco Illy, developed his Illetta machine, considered by many the first modern espresso machine, because it was the first to allow pressure to be increased independent of temperature.

Italian kitchens are typically stocked with not just one but up to three or four Moka pots, each designed to make a specific amount of coffee, from as little as one cup to as many as 12. I can still remember my grandmother yelling from another room, "Giorgio, the Moka is hissing! Stop the flame! The coffee is ready!" Unfortunately, my grandmother passed away before I knew enough to be able to explain to her why that hissing sound was not good for the quality of her Moka coffee. Which leads to my discussion of technique.

Milos_Moka Pot_7-7_insert.JPG


The Moka mechanism is simple. There are three sections: a lower section holds the water, and works like a boiler; a middle area holds the ground coffee; and an upper chamber collects the liquid coffee. A stovetop flame heats the water, creating steam and a little pressure. The pressure pushes the water down, eventually forcing it up through a tube and the ground coffee, and the now-brewed coffee comes up and out of the upper part of the tube, collecting in the upper pot.

Presented by

Giorgio Milos, Master Barista for Trieste, Italy-based illycaffè, travels throughout the U.S., hosting illy Master Barista Series events at leading cafes and gourmet retailers, and training staff at top restaurants and hotels. More

Giorgio Milos is Master Barista for Trieste, Italy-based illycaffè. With barista training dating to his teens, Milos, 36, is one of the world's foremost experts on coffee. He is a past winner of the Italian Barista Championship, a Specialty Coffee Association of Europe-certified Master Barista, and on faculty at illy's Universita del Caffè (UDC), where leading restaurants and cafes come for master coffee training.

Now U.S.-based, Milos travels the country leading the illy Master Barista Series—classes and events for passionate coffee lovers—and bringing UDC's principles and practices to America's leading restaurants, hotels, cooking schools, and top independent cafes. Visit for more information.

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