Moka pot coffee
Stovetop coffee: 15 g of coffee and 150 ml of water make about 120 ml of strong, full-bodied coffee.
Italy · Moka pot · Hot · Strong
- Coffee
- 15 g
- Water
- 150 ml
- Ratio
- 1 : 10
- Temperature
- Just off the boil
- Time
- 8 min
- Caffeine
- About 105 mg
Just off the boil, in the base.
Medium roast, medium-fine grind- Moka pot coffee 120 ml
Ingredients
- 15 gGround coffeemedium-fine, like fine table salt; for a 3-cup pot
- 150 mlWaterjust off the boil
Method
Fill the base with water just off the boil, up to just below the safety valve.
Fill the basket with 15 g of coffee and level it with a finger without tamping. Wipe any grounds off the rim.
Screw on the top, holding the hot base with a cloth, and set the pot on low to medium heat with the lid open.
When the stream turns pale and starts to sputter, take the pot off the heat and cool the base under a cold tap.
Heat4:00Stir the coffee in the top chamber and pour.
Tips
- Starting with hot water in the base shortens the time the coffee sits over the heat and keeps it from tasting burnt.
- Keep the water below the safety valve and do not tamp the coffee; the pot is not built for the extra pressure.
- Stop the brew as soon as it starts to sputter; the last pale stream is bitter.
About this drink
The moka pot was designed in Italy in 1933 and made famous by Bialetti’s eight-sided aluminium pot. Steam pressure in the lower chamber pushes hot water up through the coffee and into the top, at about 1 to 1.5 bar, far less than an espresso machine. The result is strong and full-bodied, between espresso and filter coffee, with a little bitterness and no real crema.
