L. Navarini, E. Nobile
The most common household brewing method in Italy makes use of a stove-top coffee-maker known as moka. This device utilizes steam pressure from an autoclave-type aluminum kettle to force water through a coffee bed in a funnel-shaped filter. Despite the widespread use of moka, there has been a lack of detailed analysis, leading to common misconceptions about its operation, including the mistaken belief that standard atmospheric boiling point temperature is required for water extraction. This study presents a thorough investigation of the steam pressure coffee extraction process, employing experimental methods to measure temperature and pressure profiles, as well as the dynamics of water flow through the coffee bed. Using precise instrumentation, results indicate that the interaction between temperature, pressure, and permeability of the coffee bed plays a crucial role in the extraction efficiency. The findings provide clarity on the mechanisms involved in moka coffee brewing, helping to rectify the misunderstandings surrounding its operation and potentially improving coffee extraction methodologies for enthusiasts and professionals alike.
@article{36e5519e-cb4c-46da-a3d7-56b1a799d42f,
title={Experimental Investigation of Steam Pressure Coffee Extraction in a Stove-top Coffee Maker},
author={L. Navarini and E. Nobile},
year={2011},
language={en}
}TY - JOUR TI - Experimental Investigation of Steam Pressure Coffee Extraction in a Stove-top Coffee Maker AU - L. Navarini AU - E. Nobile PY - 2011 LA - en ER -
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