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41 FR
Préparation du café
Avant de déguster le tout premier café, nous recom-
mandons de nettoyer toutes les pièces de la cafetière
italienne a n d’éliminer les éventuels résidus de pro-
duction. Suivre les consignes prodiguées au paragraphe
«Nettoyage et entretien».
Les principaux trucs et astuces pour le dosage et la préparation
sont regroupés dans nos «Conseils pour un moka parfait à la
cafetière italienne».
1. Verser de l’eau chaude ou bouillante dans le compartiment
à eau jusqu’en dessous de la valve.
2. Mettre le ltre en place au sein du compartiment à eau et
le remplir à ras bord de café moulu. Aplanir le café moulu
sans toutefois le tasser!
3. Visser le compartiment à café sur le compartiment à eau.
ATTENTION: utiliser un torchon, une manique ou des
gants de cuisine car le compartiment à eau rempli d’eau
chaude peut également être très chaud.
4. Placer la cafetière italienne sur la table de cuisson à feu
moyen.
5. Dès que le «gargouillis» caractéristique se fait entendre, le
café monte dans le compartiment à café, libérant les nobles
arômes. C’est maintenant qu’il s’agit d’attendre le moment
parfait en ouvrant le couvercle. Dès que le café commence
à prendre une teinte dorée et qu’il est projeté en continu
par la tuyère, il faut stopper l’apport de chaleur, ce qui per-
met d’éviter l’apport supplémentaire de substances amères.
39


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