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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Your Dynamic Snippet will be displayed here... This message is displayed because you did not provided both a filter and a template to use.