MOKA POT

Recipe
For a 3-Cup Moka Pot
- 20g of freshly ground coffee (medium-fine grind, slightly coarser than espresso)
- 150ml of filtered water (preheated to 70°C)
For a 6-Cup Moka Pot
- 40g of freshly ground coffee (medium-fine grind, slightly coarser than espresso)
- 300ml of filtered water (preheated to 70°C)

Instructions
- Prepare the Water and Moka Pot
- Fill the bottom chamber of the Moka pot with preheated water up to just below the safety valve. Preheating reduces the risk of overheating the coffee and producing bitter flavors.
- Add the Coffee Grounds
- Fill the filter basket with ground coffee, leveling it off with a gentle shake or a flat edge. Do not tamp the grounds, as this can obstruct proper extraction.
- Assemble and Begin Brewing
- Insert the filter basket into the lower chamber and carefully screw on the top chamber. Use a towel or mitt to hold the base if it is still warm.
- Place the Moka pot over medium heat to allow for gradual extraction. Ensure the handle is positioned away from direct heat.
- Monitor the Extraction
- As the water heats, pressure will push it through the coffee, and the espresso will begin to emerge in the upper chamber.
- Once you hear a hissing, bubbling sound, or when the coffee starts to sputter, remove the Moka pot from the heat immediately to prevent over-extraction.
- Serve and Clean Up
- Pour into cups and enjoy.
- Once cooled, disassemble the Moka pot, discard the used coffee grounds, and rinse all parts thoroughly without soap to maintain the aluminum patina.


Equipment Used
- Bialetti Moka Pot (3-Cup, 150ml) – Bialetti Moka Express Black 150ml | Amber and Joe
- Timemore Scale Pro – TimeMore Scale Pro Black | Amber and Joe
- Timemore Electric Kettle (800ml) – TimeMore Electric Smart Konvice Black Kettle 800ml | Amber and Joe
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