User Archives: robmachineguru

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

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

Daily Machine Maintenance

During the brewing session

• Keep a clean damp cloth handy at all times
• It is essential that the steam arm is wiped with a damp cloth and the froth enhancer is rinsed under the tap, immediately after milk has been foamed or steamed

After every brewing session

Always tidy your kit at the end of each brewing session:-

• Empty the used coffee grouts from the brewing handle
• Rinse the filter basket and brewing handle under the tap
• Ensure that the steam arm has been wiped and the froth enhancer has been rinsed
• Always wipe the brewhead with a damp cloth to remove any coffee residue
• Empty and rinse the drip tray and grate

Daily Machine Maintenance

Before the first brewing session of the day

• Remove the water reservoir from the machine
• Empty any old stale water
• Rinse the reservoir
• Refill with fresh cold tap water

Tips

1. Filtered tap water is highly recommended.
2. Bottled water is not recommended, the high calcium level will cause the boiler of your machine to scale more quickly.
3. The water reservoir can be topped-up during the day, do not use your kettle as a jug for refilling as particles of scale from the kettle may damage your machine.
4. Always prime the boiler with fresh water from the water reservoir (by pumping about half a cup of water through the brewhead) at the start of every brewing session and after the machine has been used to make steam.