Mocha care for quality coffee: is it better to wash the mocha or not?
The secrets for making a good coffee are many and varied. Not everyone likes it in the same way and not everyone prepares it in the same way. What is certain, is that to make a quality coffee, you need a quality mocha and that it is kept in top condition. In this regard, there is a widespread opinion that the mocha should never be washed (to ensure that the coffee retains all its aroma and taste).
Many are convinced that their coffee is excellent because they do not ever wash their mocha. But is this true? Let's find out:
The explanation for the belief that the mocha should not be washed, lies in the fact that, according to some, the patina of coffee that forms inside of it helps to maintain its taste and olfactory qualities. By removing this, the coffee would take on a metallic flavor that, of course, nobody likes. Let's dispel this myth and immediately state that this is not the case. It seems that it is burnt coffee oils and limescale on the inner wall of the mocha that gives coffee a metallic taste. So, what we do about this?
Cleaning the mocha should be done in the following ways:
- A daily clean when the mocha is washed every time it is used. This can be done with hot water and with the help of a non-abrasive sponge to remove the burnt coffee residue (and without using products that can be aggressive and ruin the internal wall). After washing, put the mocha components out to dry without closing the lid.
- A periodic, routine cleaning: this should be done once every two weeks, and is a deeper wash using baking soda or citric acid. To do this, fill the mocha with water and add two teaspoons of bicarbonate or citric acid (and without adding any coffee to the filter). Boil the solution just as you would with coffee. The action of the bicarbonate or citric acid will degrease, sanitize and kill bacteria. After the operation, rinse and dry the mocha thoroughly.
These cleaning tips will ensure you brew up great-tasting coffee!
