Can you make a cappuccino with the Moka? Let's find out (2024)

• There are many who claim that, by replacing water with milk, you can make a cappuccino with the Moka. The truth is, things are not quite that simple.
• The answer to this riddle can be found in the instruction booklet, which specifies that the Moka must only be used with water.
• Overflowing foam and a clogged valve: this is why it is better not to put milk in the Moka boiler instead of water.
• Making a good cappuccino at home is still possible with the right tools (even with a coffee maker, but if it is specifically designed for that).
• Origins of cappuccino: between legend and reality, a century-long history.

The diatribe on the recipe for happiness

It is one of the greatest "mysteries" and an online debate that makes a comeback from time to time. There is the side of the optimists and those who, on the other hand, reject the idea. The question is: can you make cappuccino with the Moka or not? To some, the question seems absurd: you can only make coffee with the Moka. Yet many people believe that, by replacing water with milk, it is possible to make a good cappuccino. Truth is, things do not really work like that. On the contrary, using the coffee maker this way risks damaging it.

Cappuccino with the Moka, yes or no?

Let us get straight to the heart of the matter: cappuccino with the Moka, yes or no? Actually, this is a fairly easy dilemma to solve. In fact, the solution can be found in the instructions for the Moka. In particular, it specifies that:

• the coffee maker must only be used with water;
• no other liquids must be used in the bottom chamber or in the collector.

Pouring a different liquid, for example milk, in the Moka’s bottom chamber could compromise the correct functioning of the Moka itself. This is because of the higher density of milk, which, as we will see, could be problematic in the boiling process.

READ ALSO: How the Moka works: lift the lid and discover all its secrets

A matter of physics and chemistry, with unguaranteed results

As anticipated, the main issue with preparing cappuccino with the Moka concerns the physical and chemical characteristics of milk. Once boiled, the milk could:

• produce so much foam that it overflows, turning off the gas flame. The greater density of the milk could, moreover, lead to the filter getting clogged;
• solidify and encrust the bottom chamber, blocking the safety valve.

The other basic problem relates to the quality of a possible cappuccino made with the Moka. Despite the fact that some people online assure a splendid result, the reality is different. The drink, in fact, could appear more similar to burnt milk than to the cappuccino we all enjoy at the bar.

LEGGI ANCHE: Caffè macinato per Moka, non mettetelo sotto pressione!

How to make a good, homemade cappuccino

Should we resign ourselves to abandoning the idea of treating ourselves to a cappuccino as good as that of the bar without leaving home? The answer is no. There is more than one way to replicate the excitement of a perfect breakfast directly on the kitchen table. Without having to risk ruining the coffee pot, all you need to do is follow a few simple steps and have the right allies:

• heat the milk;
• froth it until it is thick and creamy;
• after having poured the milk in a cup of coffee, add a sprinkling of cocoa.

We have seen it is not advisable to prepare a cappuccino with the Moka. Also because, when defects are caused by improper use deviating from the instructions, the warranty on the appliance is void. In spite of everything, you can still make a cappuccino with a coffee maker. This, however, must be specially designed for that specific function.

Discover the Bialetti cappuccinatore to make a soft milk cream and treat yourself to a perfect breakfast.

LEGGI ANCHE: Dirsi buongiorno con il caffè: il rituale italiano dal sapore unico

Cappuccino, between legend and reality

The debate about the possibility of preparing a cappuccino with the Moka lies between legend and reality. Like part of the century-long history of this drink.
If laundry was fundamental for the invention of the Moka pot for that of the cappuccino the merit should be attributed to a journey. There is more than one version about the origin of cappuccino. The most well-known attributes its invention to a friar from the italian region Friuli, Marco da Aviano, belonging to the order of Capuchins. It is said that in 1683 the priest was sent to Vienna on behalf of Pope Innocent XI. The goal was to convince the European powers to form a coalition against the Ottomans. When he was served coffee, the friar found the beverage too bitter and asked if he could sweeten it with other ingredients. He was then brought some milk, which lightened the coffee, giving it a color similar to the one of his Capuchin robe. Legend has it, upon realizing this, a waiter exclaimed, in a loud voice, «Kapuziner!».

NOTE
¹ Caffeine, but not other phytochemicals, in mate tea (Ilex paraguariensis St. Hilaire) attenuates high-fat-high-sucrose-diet-driven lipogenesis and body fat accumulation
² Coffee Consumption and Serum Lipids: A Meta-Analysis of Randomized Controlled Clinical Trials
³ Linee Guida per una sana alimentazione, CREA

Caffè a perdere: incipit vincente

Si arriva, quindi, al terzo passaggio essenziale con una Moka nuova: cosa fare per farle “assaggiare” l’odore del caffè? Il classico consiglio della nonna è quello che, effettivamente, fa la differenza. Si tratta, in sintesi, di preparare tre caffè a perdere:

• si riempie la caldaia di acqua, a temperatura ambiente, fino al bordo inferiore della valvola;
• si mette un po’ di macinato nel filtro;
• a questo punto si assembla la caffettiera, ponendola sul fuoco.

Gli infusi ottenuti non vanno versati in tazzina né consumati. Questa operazione fa sì che gli oli e le cere naturalmente presenti nel macinato creino una lieve patina isolante e protettiva all’interno della Moka. Un elemento invisibile, ma di grande rilevanza per proteggere le preparazioni future. Se non per sempre, per un lungo segmento di vita.