Moka perfetta: il modo più tradizionale e autentico di gustare il caffè

Il caffè è uno dei piaceri che gli italiani si concedono ogni giorno. Perché sia veramente un piacere è però importante che il caffè sia buono e preparato a regola d’arte, anche quando lo beviamo a casa. Il metodo più tradizionale per prepararlo è la moka, indispensabile accessorio che ha sulle spalle già 80 anni di vita. Ma è veramente possibile ottenere un buon caffè anche a casa? La risposta è si, a patto di seguire alcune regole, necessarie per fare in modo che la classica tazzina della bevanda più amata dagli italiani sia corposa, cremosa e ricca di aroma.

Le regole d’oro per un caffè eccezionale
Alcune delle regole fondamentali per preparare un ottimo caffè riguardano la moka, che non va trattata come qualsiasi altro utensile da cucina. Come prima cosa è bene evitare di lavare la moka con il detersivo, e meno che mai metterla in lavastoviglie. Dopo aver preparato il caffè con la moka è sufficiente sciacquare l’utensile e riporlo ad asciugare sullo scolapiatti. Con il passare degli anni e l’uso continuo si possono formare dei depositi di calcare, soprattutto nel bollitore della moka. In questo caso è possibile rimuovere le incrostazioni con acqua e aceto, da lasciare in posa anche per qualche ora, per poi sciacquare abbondantemente. Da evitare assolutamente sono i prodotti detergenti di qualsiasi tipo, soprattutto l’anticalcare. Certo poi che la moka deve essere di buona qualità, solo quelle dei marchi storici consentono di preparare un caffè perfetto sotto ogni punto di vista.

L’acqua per il caffè
Non si può fare un buon caffè se non si usa della buona acqua; è anche per questo che in alcune regioni italiane il caffè è più buono. Meglio evitare soprattutto le acque molto calcaree: per chi vive in zone in cui l’acquedotto offre acqua ricca in calcare, è consigliabile utilizzare sempre un’acqua oligominerale in bottiglia. Quando si versa il liquido nella moka è di fondamentale importanza non superare il livello della valvola. Aggiungendo altra acqua si “allunga” la bevanda. Chi ama un caffè più leggero e meno corposo può mettere quindi dell’altra acqua, senza mai eccedere. Se l’acqua è troppa infatti per farla bollire tutta e farla salire nel contenitore superiore si allunga eccessivamente la “cottura” della bevanda, cosa che può portare ad ottenere un gusto eccessivamente amaro e a disperdere gran parte degli aromi tipici del caffè.

Il caffè per moka
Siamo arrivati all’elemento fondamentale per ottenere una perfetta tazzina di caffè: la miscela. Chi ha la possibilità di avere in casa un macinino da caffè, potrà acquistarlo in grani, per macinarlo ogni mattino. Occorre però essere degli esperti, in quanto il clima esterno e l’umidità dell’aria possono modificare il risultato della macinatura. Per questo Pellini propone del caffè macinato di alta qualità, in barattoli da 250 g. Stiamo parlando di miscele già ottimamente calibrate, che permettono di ottenere una bevanda equilibrata sotto ogni punto di vista. E’ impossibile dire quale sia effettivamente la miglior miscela per espresso da fare a casa, in quanto caffè diversi presentano delle proprie sfumature di gusto. Chiaramente ognuno dovrà selezionare la miscela più adatta ai suoi gusti personali e trovare il caffè in polvere perfetto per sè. Perché il caffè sia davvero ben fatto è importante inserire nel filtro la corretta quantità, evitando di pressarlo in modo eccessivo: l’acqua in ebollizione deve passare attraverso ai piccoli granelli, in modo da estrarre correttamente ogni aroma e restituire il gusto unico dei chicchi. Quando si sente il classico rumore del caffè che sale e si vede il liquido che fuoriesce dal fungo superiore della moka, è il momento di spegnere il gas, lasciando che il calore residuo della caffettiera faccia da sé tutto il resto. Una volta “salito” tutto il caffè, prima di suddividerlo nelle tazzine per gustarlo, è importante mescolarlo, per renderne omogeneo il sapore e la consistenza. Non resta altro da fare che assaporarne tutto l’aroma.

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