Brewing Moka Pot Coffee
To brew a moka pot, fill the base with pre-heated water to the safety valve, fill the basket with a medium-fine grind without tamping, and set over medium-low heat. Remove from the stove the moment the stream turns pale and the pot begins to gurgle, cooling the base immediately under running water to stop the extraction.
Heat management is your primary tool
Starting with hot water prevents the coffee grounds from 'cooking' while the metal vessel warms up, which keeps the resulting cup clean and free of burnt bitterness.
- Moka pot
- Kettle
- Coffee grinder
- Towel
What goes in.
- 20gfresh coffee beans, ground medium-fine
- 200mlfiltered water
Stopping the gurgle
The final stage of the brew is where bitterness hides. Pull the pot from the heat the moment you hear the sound change from a steady hum to a hollow, sputtering whistle.
The method.
Heat the water
Boil the water in a separate kettle before you start. Pour it into the moka pot base up to the bottom of the safety valve.
Prepare the basket
Fill the funnel basket with coffee grounds until level. Use your finger to sweep away the excess; do not press or compress the grounds.
Assemble
Place the basket into the base. Use a towel to hold the hot base while you screw the top chamber on tightly.
Extract
Place on the stove over medium-low heat. Leave the lid open to monitor the flow. The coffee should emerge as a slow, dark ribbon.
Halt the process
As soon as the color turns light honey-blonde and the sound changes to a gurgle, move the pot off the heat. Run the bottom under cold water for five seconds to kill the residual heat.
When it doesn't go to plan.
If the coffee tastes sour, grind your beans slightly finer next time.
If the coffee tastes like burnt rubber, you are using too much heat or your grind is too fine.
Always stir the coffee in the top chamber with a spoon before pouring, as the first drops are more concentrated than the last.
The ones that keep coming up.
Should I tamp the grounds?
No. Unlike an espresso machine, a moka pot doesn't have the pressure to push water through a packed puck. Tamping will likely cause the pot to stall or spray.
Can I use cold water in the base?
You can, but it forces the coffee grounds to sit in the metal basket while the water heats up, which often results in a cooked, metallic flavor.
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