• Bialetti-Moka-Express-Stovetop-Coffee-Pot
  • Bialetti Moka Express 4 CUP CM435
  • Bialetti Moka Express 4 CUP CM435
  • Bialetti Moka Express 4 CUP CM435
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Cherry Mouth Roasters

Bialetti Moka Express 4 CUP CM435

Bialetti Moka Express 4 CUP CM435

$58.95 AUD
$58.95 AUD
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Item

Bialetti Moka Express 4 CUP CM435

For the brewing method please check our instagram for a live video. Bialetti is the world’s largest manufacturer of domestic coffee makers.

In 1933, Bialetti produced the first Moka Express Stove-top Espresso Maker – a simple yet delicious way to make coffee. Now it is estimated that somewhere in the region 120 million cups of coffee are made every day using this design of coffee maker.
Baristas, eat your heart out! Brew your own deliciously aromatic blends with the authentic BIALETTI Bialetti Moka Express.
A unique safety valve prevents unwanted accidents, allowing you to heat your favourite bean to an ideal 70 degrees.
The Moka Express is perfect for entertaining or treating yourself to a quiet moment of bliss.
Hand wash this iconic Italian household essential from BIALETTI to ensure it remains in premium condition. Looks like you'll never have to leave the house for a coffee again.

Features:

  • Unique safety valve
  • Authentic Italian design
  • Fabrication: aluminium
  • Care instructions: hand wash only
  • •4 cups = approx. 240ml of espresso coffee

Model No. CM435

INFORMATION

Your Bialetti coffee maker begins to work when heat is applied to the base causing heat to build up in the lower chamber. (Many believe that the water begins to rise only when the water reaches boiling point however this is not the case). It actually works by heating the air causing it to expand and force the water through the funnel and into the upper chamber.

This begins to occur at a temperature of 500C and will end at a temperature of 900C. The end result is a perfect coffee at 700C which, depending on the heat source, will be brewed in approximately 5 – 10 minutes.

Bialetti is able to achieve this temperature by creating the ideal pressure and temperature in the lower chamber. Many imitation units are unable to achieve this ideal temperature and therefore burn the coffee before reaching the upper chamber. The end result is burnt and bitter coffee.

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