Moka Pot Guide
Stovetop brewing under steam pressure, for an intense, concentrated cup.
The moka pot makes an intense, espresso-style coffee on the stovetop. Use a fine grind, medium heat. For a 6-cup pot.
Recipe:
20-22 g of coffee (fine, slightly coarser than espresso), 345 g of water. Extraction: 3-6 min.
Grind the coffee:
Fine (coarser than espresso powder, finer than pour-over). Measure 20-22 g.
Fill the base:
Hot water up to the safety valve (~345 g). Insert the funnel basket. No water in the basket.
Add the coffee:
Fill the basket with ground coffee. Level it off flat, wipe the rim clean. Don't tamp.
Assemble:
Screw the top on tightly.
Heat:
Medium-low stovetop. Gas flame no bigger than the base.
Extract:
Listen for gurgling/hissing. Remove from heat once the chamber fills.
Serve:
Pour carefully (use a handle guard). Drink it black or with a little milk.
Maintenance:
Let it cool completely. Disassemble. Rinse the parts with hot water only, no soap.
Breaking in a new pot: run 2-3 cycles before drinking from it.
Notes:
Start with hot water to shorten extraction time.
Low heat prevents bitterness.
Grind fine but not too fine (to avoid clogging).
Adjust ratios and timing to suit your coffee and taste.
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