A slow morning routine featuring the Moka Express

More often than not, when people say they’re a morning person, what they mean is that they like waking up to get their day going. They feel more productive, in turn, accomplished. Most people I know are this way. And while I’m also a proponent of mornings, I like waking up to do nothing. Or rather, nothing of great importance.

In cities across the world, life is fast-paced. It’s hard to control or pause. But the early hours provide an interim.

When the pandemic made working from home a thing, it forced me to prioritise habits that promoted structure and discipline throughout my day. With trial and error, I found that a slow morning routine helps counterbalance my neurotic tendencies and heightens productivity when I do start my workday—post-lunch.

I've been getting up at around 7:30am. I head straight to shower, where I spend a good 20 minutes letting the hot water stream over me. After drying, moisturising, massaging and self-soothing, I get changed to go for a two-hour walk, whatever the weather may be. What started as a government-approved way of feeling less incarcerated has now become entirely meditative and necessary. When walking, I'm able to consolidate every fleeting thought. And since I have a strange aversion to meditating in a more conventional sense, this works wonders for me. When I return home, I'm at peace. And I'm also craving sustenance, which, for me, is always coffee. Hot coffee.

I’m by no means a connoisseur. But I know that I favour my coffee in the form of espresso or a single-shot cappuccino. I’m also not ashamed to admit that I buy NESCAFÉ’s instant jars, which I’m sure puts a frown on the coffee snob’s face. But maybe they’ll be delighted to know that I’ve recently graduated to the Moka pot.

Invented in 1933 by an Italian engineer, Alfonso Bialetti, the stove-top instrument is a staple in most (if not all) European and Latin American households. Its name derives from the Yemeni city, Mocha, and to this day, Bialetti Industries manufactures the same model, referred to as the ‘Moka Express’.

It’s revolutionised how coffee is prepared. Plus, it’s hard to ignore its distinctive design, which has become ever-popular to the point of being displayed in world-renowned museums, including the London Science Museum and MoMA in New York.

The Moka Express looks trendy, but did I have the capabilities to master it? It was a leap from instant coffee. But I affirm that it’s a simple procedure, guaranteeing a robust and aromatic brew with each use. I can no longer imagine a life without my Moka pot.

For those late to the party (like me) here’s a brief outline on how to use your Moka Express, effectively:

1. Grind your coffee beans, but keep them granular. A finer ground can cause leakage when using a Moka pot.

2. Add cold water to the lower brewer section of the pot. Fill it up to the line, making sure not to fill past the safety valve.

3. Taking the filter basket, insert it into the brewer, filling it with your coffee grounds. You want to fill it all the way—not doing so can cause brewing problems.

4. Screw the top and bottom sections together, and place it on the stove over a low flame to heat, leaving the lid open.

5. Wait for the water to come to a boil, and your coffee will start bubbling.

6. Once the bubbling stops, pour and enjoy!

The whole process is immensely satisfying. And by the time I finish my coffee, it takes me up to the allotted time in which I read and reply to texts and emails, scroll through social media and catch up on the news. Only then do I really, truly feel ready to get down to business. There’s no rush.