The Italian Masterpiece
The Moka pot is experiencing a bit of a resurgence recently, no doubt due to its ability to produce a viscous, appropriately dense espresso. Master this tiny, Italian-made, eight-sided wonder with our Moka pot brewing guide.
Pro Tip: If you have a new Moka pot, clean it with water and baking soda. Then make two pots of coffee (but don’t drink them!).
Water Temp: 185°F / 85°C
Brew ratio: Approx. 1:16
Brewing time: 11mins
Bring your water to a boil in the kettle. If possible, use a low-mineral content water as this prevents the flavor of the coffee aroma being altered.
Meanwhile, grind your coffee to a fine consistency.
Fill the lower chamber up to the steam-release valve with the water and add the funnel filter into the chamber making sure the water doesn’t fill the valve — empty some out, if necessary.
Fill the funnel with enough finely ground coffee so that it forms a rounded dome, then tap the funnel to level out the grounds.
Without tamping or compressing, make sure the rubber gasket is in place and then screw the top half of the moka pot onto the bottom.
Place your moka pot onto the heat source making sure it covers the bottom of the pot without reaching the handle.
Set your timer for 11 minutes and start.
As the water begins to heat, coffee is extracted from the funnel. Keep the heat on low to allow for a gradual extraction — this allows for a more thorough extraction of the flavors resulting in a strong and sharp taste.
After 10 minutes a gurgle will tell you the water has finished heating. About 10 to 15 seconds after you hear this, remove the pot from the heat.
Step 07. As you like it
The coffee should continue to percolate for a while longer. Serve and enjoy as soon as this finishes.
True aficionados drink espresso straight. But it’s fine to add sugar depending on your personal tastes.