The Italian coffee maker is an aluminium coffee maker that works with a pressure system, with 3 layers:
At the bottom of the container is water which, once brought to a boil, turns into vapour
This vapour crosses the upper floor where the ground coffee is
Finally arrived in the container at the top where the coffee will end up.
Once almost all of the water has evaporated, the last bubbles of steam create a characteristic noise announcing that the coffee maker must be removed from the hot spring. It is important to remove the coffee maker in time from its heat source, otherwise, the coffee will burn and give it a taste.
It nevertheless requires cleaning after each use (with water and not soap) and to change the seal fairly regularly. It is, however, advisable to leave a thin layer of coffee to prevent the coffee from taking on the aluminium taste of the container
Italian or mocha coffee machines are cheap, very easy to use, and traditional ones have a completely manual operation, although there are also more advanced coffee machines for electric operation, as we will see later. They also stand out for presenting a very characteristic design and shape (see photo below). They are called Greek coffee makers or machines in other parts of the world. There are versions of different sizes, although it is normal to have the ability to prepare an amount of espresso equivalent to 3 – 6 cups.
How does an Italian coffee maker work?
If you want to know how an Italian coffee maker works, do not miss any detail of what we will tell you later. We all have the idea that Italian coffee producers are a simple mechanism in which simply pouring water, coffee and heating it until it starts to boil. And the truth is that after the operation of an Italian coffee machine there is enough science and details that the normal consumer can get away with. It doesn’t hurt to know them:
An Italian coffee maker consists mainly of three components: a lower compartment in which water is poured (A), an upper compartment in which the already prepared coffee is deposited (C) and a filter in the middle (B) which is where we throw the coffee ground before starting
The filter is made of metal, and the recommended amount of coffee for making good espresso is between 6 and 9 grams per cup.
As we have said, Italian coffee producers use steam to prepare espresso coffee. To use them we logically need to fill the tank with water (therefore it will be heated to produce steam), more or less at the safety valve, and never above it. Then, we place the filter (B) that separates the two bodies of the coffee machine and we throw the ground coffee of our choice on it. Both sides are screwed or joined and we are ready to heat our coffee machine.
Since Italian coffee makers are closed tightly, with the formation of steam in the water tank (A), the pressure in this space increases. And when you increase the pressure enough, the water that remains in the tank will rise to the top (C), through the filter of the ground coffee, and will accumulate there until the process ends. As a consequence of the pressure, the water always pushes upwards and therefore the coffee will never be lowered into the lower compartment.
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source https://www.tbestcoffeemakers.com/what-is-an-italian-coffee-maker/
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