Bialetti Moka Induction

Bialetti Moka Induction – Red

The new Moka Induction with a ‘bi-layer’ boiler is synonymous with high performance even on induction hobs

Moka pots are measured in espresso cups — not standard coffee mugs. 2-cup moka pot →best for solo espresso drinker 4-cup and 6-cup moka pot → best for couple or small household Tip: If you drink larger cups of coffee, consider sizing up to avoid brewing multiple rounds

The boiler’s external layer of steel ensures operation even on induction hobs, while the internal layer of aluminium ensures homogenous heat distribution. DESIGNE FOT EVERY NEED, EVEN THE SMALLEST The new bi-layer technology, combined with a renewed design, allows even the smallest sizes, up to 2 cups, to be used on induction hobs. INCREASED THICKNESS The top part of the Moka (its lid and collection chamber) is made of aluminium, the same material which the classic Moka is made of, combined with the bi-layer boiler ensures a unique and pleasant coffee just like the coffee prepared with the traditional Moka. PATENTED VALVE Exclusive Bialetti patented safety valve, inspectable and easy to clean.

Select a quality blend, suitable for the production of coffee for the Moka. Fill the boiler up to the lower level of the safety valve, without exceeding it and using fresh water, possibly low in limestone. Fill the filter generously, without pressing the coffee powder, forming a small gutter and avoiding dust escaping on the edges of the boiler. Close the coffee pot, screwing the collector firmly onto the boiler and place it on the stove. The flame must never envelop the coffee maker, but remain inside the bottom of the same, in order to allow extraction in adequate times and not too quickly. As soon as you start to hear the typical Moka gurgle, the coffee is ready and you will need to turn off the fire immediately. Never let excess coffee boil: this would burn it, compromising its success and making it too bitter. Enjoy hot coffee, as soon as it is ready, remembering to mix the contents of the collector: the coffee extracted at the end, in fact, is less full-bodied than that leaked at the beginning of boiling.