How to make moka pot coffeePublished Date:
Moka pots (sometimes referred to as a stovetop espresso maker) vary in shape and size by brand and manufacturer. It is a classic brewing method with strong Italian roots. We use a coffee to water ratio around 1:10-1:13. For this recipe, we'll consider the classic Bialetti using 28g coffee to 300 g water to make 6 cups.
What you will need to make Moka pot coffee
- Specialty coffee from a local coffee roaster
- Moka pot
How to brew moka pot coffee
Preheat the water. This is the first tweak from traditional brewing to take your moka pot coffee to the next level. Bring kettle water to a boil and remove from heat. We do this to keep the temperature of the moka pot from getting too hot and burning the coffee.
Grind your coffee on a drip coffee setting, about as fine as table salt. You need enough coffee to fill the filter basket, which is about 28 grams for a 6-cup Bialetti moka pot.
Add the heated water and fill to the line or valve in the bottom of the brewer.
Insert the filter basket into the brewer bottom.
Fill the basket with coffee and level the surface off with your finger. Brush away loose grounds on the top edge of the filter basket.
Screw the top and bottom together. Use hot pads and don’t over tighten.
Put the brewer on the stove, use moderate heat and make sure that the handle away from the heat. Leave the top lid open.
Once you hear a puffing sound the coffee will begin to come out. It will start with a rich-brown stream that will get lighter in colour as it brews. Once the stream is the color of yellow honey, remove from heat source with hot pads and close the lid.
Stop extraction by running the bottom of the pot under cold tap water. This will help produce a cup that is concentrated and rich.
As soon as the coffee stops bubbling out, serve and enjoy!
Best coffees for Moka Pot
Full-bodied, has a balanced sweetness, citrus, notes of honey, caramel and brown sugar.
Well-balanced, has notes of chocolate, caramel and cashew with a light floral finish.
Notes of chocolate and caramel, clean citrus, medium to low acidity, dense body, and a long aftertaste.