The sleek and stylish MokaVista is a modern take on the stovetop Espresso maker, an icon of Italian design and the definitive way of brewing coffee at home since the 1930s.
As much as we love the coffee-making classics, one problem with traditional Moka pots is not knowing when the coffee has finished brewing. You might have struggled with this yourself, waiting until you can hear the coffee spluttering for it to be done (by which time it’s over-extracted) or constantly lifting the lid to ‘see’ and burning your fingers in the process.
Determined to fix this, the aerolatte MokaVista features some modern innovations. One simple but brilliant tweak was to add a viewing window to the Moka pot lid. This enables you to see the coffee brewing and remove it from the heat as the coffee begins to pour through into the top portion of the Moka pot. The heat built up in the pot will continue the brewing process without burning or boiling the coffee.
This is the secret to a perfect cup of Espresso.
Note: The MokaVista is suitable for use on all hobs and heat sources, except induction hobs.
Tips for Espresso making
The consistency and size of the coffee grind will make a huge difference to the flavour you extract. The more coarse your grind, the softer and more subtle your coffee; the finer the grind, the more body and texture to savour and enjoy.
Slowly pour your delicious espresso into an Espresso cup, tilted to one side to enable a smooth gentle pouring retaining the beautiful crema. Denoting quality and freshness, the crema retains and holds the flavour of the coffee in the water below.
Rich and tasty cappuccino
Pour your Moka Vista coffee, filling approximately one-third of your cup or glass. Heat one-third of a cup of milk in the microwave, froth with the aerolatte frother until a nice thick foam is produced, then slowly pour into the coffee starting from around 5-6 cm above then getting closer at the end. This will give you that delicious cappuccino-style crisp finish and taste.
Make up your Moka Vista as normal. Pour into around one-quarter of a tall glass, then add one scoop of ice cream. Top with foamed cream or extra frothed milk – perfect for cooling off in the summer heat.
Froth milk to a very thick consistency to fill your glass to around halfway. Slowly pour in 30 to 40ml of espresso and add a shot of your favourite liquor. You’ll know if you’ve got your pouring right as it will create a beautifully layered coffee with real pizzazz in flavour and temperature.