Iced coffee Latte
By Aurélie and Maurin
Made with the Bialetti Moka - 3 cups
For the Moka pot recipe, you will need, for three cups:
- A Moka Pot for 3 coffee cups
- 17 grams of ground coffee from Masama
- Mineral Water or Filtered water ideally
For the iced coffee latte recipe, you will need, per glass:
- A shot of espresso or 40/50ml of coffee made with the Moka
- 4 large ice cubes
- 250 ml of oat milk
- 15/20ml of Orgeat syrup
Between icon and tradition, created in 1933, The Bialetti moka express has been a staple in Italian cuisine and in the history of coffee since the 1950s. Well mastered, the coffee made with the moka pot is unique, deliciously full-bodied, textured and sharp.
1- Getting ready with the Bialetti...
Fill with water the base of the Moka Express without going past the safety valve (ideally with filtered or mineral water) and heat over medium heat until boiling without the top and funnel.
The idea here is to heat the water and the base of the coffee maker before adding the coffee to preserve its aromas and avoid a bad burning taste and metallic notes.
When it comes to a boil, turn off the heat.
1-Talking about coffee grinding...
If you have a grinder, the ideal setting for your coffee ground is between the espresso one and the filter one. Once ground, your coffee should look like table salt.
2- Fill the moka pot
Add the ground coffee in the funnel to the edges (15 / 17g) and level with your fingers without tamping.
3- Brew the coffee on the stove
Now you can install the filter on the base of the Moka express and screw the top part into it.
Be careful, the base is hot, I advise you to hold it with a potholder so as not to burn yourself when screwing the upper part of the coffee maker.
Place the coffee maker on the hotplate over medium heat, leaving the lid open.
The water begins to boil again, the pressure is created in the lower part of the Moka causing the water to rise in the funnel and pass through the ground coffee, extracting its compounds and its aromas to reach the upper part of the coffee maker…
The coffee will start to flow gradually and you will see the brown, syrupy liquid at first gradually clearing up.
4- Enjoy your coffee!
Once the power of the jet begins to build up (you will hear it), close the lid, turn off the heat and let the extraction finish quietly.
I do not recommend that you leave the coffee maker on the stove until the coffee is finished, or you risk getting bitter and burnt coffee.
All you have to do now is serve and taste your coffee, which with its body, intense notes, and syrupy texture should surely speak Italian to you.
However, if you want a less strong coffee, you can add a little hot (but not piping hot) water to your cup.
About this special Iced Coffee Latte
Coming from the crossroads of southern cultures between Greece, Cyprus and France, iced or chilled coffee has its origins on the shores of the Mediterranean Sea with recipes dating back to the late 1800s. Here, by letting it mingle with the sweetness of Orgeat* syrup and Oat Milk, we propose a gourmet interpretation of what the iced coffee in Marseille looked like.
*Orgeat: Orgeat is a drink made from almond and bitter almond milk, which is mixed with water.
In the past, orgeat was prepared from a decoction of barley and almonds.
1 - Prepare your glass
In a tall glass, put 4 large ice cubes.
Add the Orgeat syrup, 15/20 ml according to your taste.
2 - Add the milk
Pour in 250 ml of the non-dairy milk. The combination that we like the most is for me with oat milk but you are free to prepare the drink with soy, almond, or other milk.
Mix the milk well with the syrup which should not remain at the bottom of the glass.
3 - Add the coffee
Now add 40/50 ml of Italian coffee prepared with Bialetti Moka express or, a shot of espresso.
Tip: Pour your coffee as gently as possible into the glass as if you wanted to “lay it down” the surface of the milk. This will allow you, by mixing everything delicately, to see magnificent tawny shades appear.