Finally revealed the secret to having an intense mocha coffee like at the bar

Finally revealed the secret to having an intense mocha coffee like at the bar
Finally revealed the secret to having an intense mocha coffee like at the bar

That of coffee is a tradition that has been handed down for centuries. A little pleasure that brightens our days and above all the awakening in the morning. But coffee can also be enjoyed after meals, especially after lunch, so as to avoid the typical sleepiness of a full stomach.

Previously we wondered what we should choose between the mocha and coffee capsules, but in reality there is no correct answer. It depends on our tastes, it depends on our finances and our attachment to tradition.

Well, given that if we talk about tradition the moka can only win, today we will focus on this one. Symbol of coffee par excellence, each of us has had at least one at home. But why do so many people prefer coffee from the machine or the bar? Let’s find out right away.

Finally revealed the secret to having an intense mocha coffee like at the bar

The answer lies in the taste, of course: generally more full-bodied than that of the bar and lighter than that of mocha.

This is not an absolute rule, but in most cases we could say that this is the main difference between the two types.

However, there is a way to make coffee made in the most traditional way possible, as good as that of the machine. Here is finally revealed the secret to having an intense mocha coffee like at the bar, let’s see what it is.

It all starts with the way the filter is filled.

We had already talked about a brilliant trick to fill the filter without losing even a grain. This trick not only avoided getting dirty, but made sure that the coffee in the filter was compressed and not “mound”, as many recommend.

Compressed coffee and mountain coffee

If we are wondering what changes between one and the other, even then the answer lies in the taste. Many advise against compressing the ground coffee in the filter, because it would obstruct the passage of water.

That’s probably not a bad reasoning and that’s why we don’t suggest literally mashing the coffee when adding it, but gently squeezing. In this way, we will discover with our own palate, that the coffee will be more intense and full-bodied. Not only on the palate, but also on the eye, since a good coffee can also be recognized by its appearance and smell.

In short, we just have to choose how to make coffee according to our desires. One day softer and the next more intense, in any case from today we finally know how to do it.

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