Moka Pot

This coffee maker was invented by an Italian engineer named Alfonso Bialetti in 1933 and quickly became a staple in European kitchens. It has recently experienced a resurgence, probably due to its ability to produce a coffee with a viscous and dense texture similar to an espresso for a fraction of the price of an electric machine.

Before you start

Brewing parameters

Dry: 21g of coffee
Liquide: -
Ratio: -
Water temperature: 204-206°F (30 sec. after boiling point)
Grind size: a little coarser than espresso

What you'll need

- Moka pot
- Kettle
- Burr grinder
- Scale
- Freshly roasted coffee

Pro tip

Before serving, you can run cold water over the bottom part of your moka pot to complete the extraction more efficiently.

You will get better results with medium- to dark-roast coffees.

Preparation

Fill the kettle with a small amount of fresh filtered water and bring to a boil. Meanwhile, grind 21g of coffee.

Once the water is boiling, fill half of the bottom portion of the brewer.

Fill the filter basket with coffee and shake it so that the ground coffee is evenly distributed. Place it on top of the water chamber and screw on the top of the coffee maker. Caution: it’s hot!

Place the moka pot on the stove over medium heat.

Once the water in the lower chamber comes to a boil, the pressure will push a dark, textured stream of coffee into the top part. As soon as you see the liquid turn paler and hear a hissing sound, remove your coffee brewer from the heat to stop the extraction. Serve immediately.