Rosie & Java Blog

All stovetop Moka jugs work in roughly the same way.

Screw the jug apart in the middle and remove the funnel – Fill the boiler (the bottom bit) with fresh cold water, to just below the safety valve and replace the funnel – Fill the funnel with medium fine ground coffee (ask for a Ditting No. 4 grind), pack it evenly but not tightly – Check that the upper disc and rubber ring seal are correctly positioned (in the top part of the jug) then firmly screw the two halves back together so that the seal will not leak – Heat on the stove at a low to medium heat – The water in the bottom boils and is forced through the coffee trapped in the funnel, the ground coffee itself forms part of the filter – The top half of the jug will start to fill with espresso – As soon as the top is full, turn off the heat (otherwise the jug will boil dry) – Serve and ENJOY!

(If you already own a stovetop jug and the manufacturer has provided additional or alternative information about its use, please follow the manufacturer’s guidance.)

The cup capacity of a Moka jug is the number of single espresso shots that it will brew (i.e. 6 Cup Moka brews the equivalent to six single shots of espresso) – It is important to remember that, by the nature of the system, traditional Bialetti design Moka jugs only brew one quantity (the full capacity of the jug) and cannot be used to make a smaller quantity – As a buying guide, choose the size of jug (or jugs) of the capacity that you will use most frequently – A 9 Cup jug will probably be too big for two for breakfast, unless you are a caffeineoholic!

Stovetop espresso makers (also known as a Moka pot or jug) are traditionally Italian – The original ‘Bialetti’ octagonal design, cast from aluminium, dates from around 1880 – They brew Italian style coffee, which could be drunk as a short black ‘Espresso’ or longer as ‘Americano’ by adding more hot water – Add  two parts hot milk to espresso to drink as ‘Café Late’ or maybe add foamed milk to make ‘Cappuccino’ – Use high roast (also called continental roast) coffee beans, such as Rosie & Java’s Mocha Italia, Santos & Java or Monsoon Malabar – The system forces a small quantity of water through a large quantity of coffee, so the brew is always rich and dark

BIALETTI 3 CUP MOKA EXPRESS - Stovetop Espresso

If you have been searching for one of these everywhere, they are now BACK IN STOCK at Rosie & Java’s Richmond-upon-Thames shop - Bialetti L'Originale Moka Express!

There's nothing quite like THE ORIGINAL Moka Stovetop! - Bialetti L'Originale Moka Express!

Bialetti 3 Cup Moka Express

Jasmine Pearl White Tea, is most exquisite, but also very economical.

I use 3 pearls in a warmed cup. Pour water just off the bowl. Leave the pearls to settle in the cup. After about 5 minutes the pearls have opened fully into whole spidery leaves. The aroma is intense Jasmine, as this is a very superior white Tea. Can be topped up again with more hot water.

Jasmine Pearl makes a wonderful gift for someone’s birthday or anniversary...... and remember at Rosie & Java we can gift wrap!

Jasmine Pearl White Tea

Surprise your Valentine this weekend with a stunningly beautiful Flowering Art Tea and a stylish Glass Teapot.

Especially recommended for Valentine’s Weekend is Rosie & Java Lady Rose Devotion, with the beauty and delicate fragrance of freshly cut roses, enhanced by light and refreshing superior green Chinese tea.

Brewing Flowering Art Tea is not only easy but also dramatically magnificent.

Place one tea-blossom into your glass teapot (or a clean glass cafetiere) for the maximum visual effect.

Add water which has boiled but is now just off the boil and infuse the tea-blossom until it is fully open, usually about 5 to 10 minutes. Watch the long leaves unfurl to reveal the hidden flower treasure.

Serve the infused tea, contemplate life and enjoy the Chinese flowering tea experience! To serve more cups of tea, top-up the teapot with hot water and continue to infuse for a few more minutes.

Lady Rose Devotion Flowering Art Tea

Maintenance 3 or 4 Times a Year

Descaling

Descaling (sometimes called decalcification) is an essential part of machine maintenance:-

• The machine should be descaled 3 or 4 times a year, depending upon the hardness of the water used
• It is important that you use a descaling product specifically designed for descaling espresso machines, such as Ascaso Descale Powder, full instructions for how to use the product are shown on the packet

Lack of regular descaling is a major cause of machine breakdown and is usually not covered by the guarantee or extended warranty.

Toxic chemicals are not recommended as a descaling agent.

 (IMPORTANT  Additional or alternative cleaning and maintenance may be recommended by the machine manufacturer, please follow carefully all instructions as detailed in the users manual.)

Weekly Maintenance

• If it is user detachable, the whole steam arm and/or froth enhancer should be separated from the body of the machine and washed in warm soapy water
• The brewing handle and filter basket (removed from the handle) should be washed in warm soapy water

Daily Machine Maintenance

After the last brewing session of the day

Before cleaning the machine, let it cool down and unplug from the mains power supply:-

• Use a damp cloth to wipe down the machine but do not immerse the body of the machine in water
• Do not put the machine or any of its parts or accessories into a dishwasher
• Do not use any sharp objects, abrasive or chemical cleaning products to clean the machine