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Moka Pot
A Moka Pot or caffettiera is an Italian steam-based stovetop espresso maker that produces a dark coffee almost as strong as that from a conventional espresso maker. The moka pot was invented in 1933 by Alfonso Bialetti. Moka coffee is produced using only steam’s natural pressure.
How to brew using a Moka Pot
Phase 1 - place your kettle of cold water on your stove burner and heat water until hot. Filtered water will improve the taste of your coffee.
NB: A lot of directions for using the moka pot recommend using cold water. We find that using hot water is much quicker, and it also reduces the amount of time the seal and coffee grinds are exposed to the heat, resulting in a less bitter brew and a longer lasting seal!
Phase 2 - grinding your coffee. Grind just a little coarser than for an espresso machine grind. Just coarse enough so it doesn't go through the upper filter holes or block them.
NB: If you find there is sediment in your brew, choose a slightly coarser grind.
Phase 3 - Place hot water in the bottom section of the pot upto the level of the safety valve.
Phase 4 - Insert the filter basket. Fill the filter basket with ground coffee until it is level and then level off. Do not compact the coffee, because as the water reaches the grounds they will expand effectively tamping your coffee for you.
NB: Each individual moka pot makes a set amount of coffee. Don’t try and make less coffee by under-filling the basket, or to make more by over-filling and compacting too tightly. This will affect the extraction process and may result in either bitter over dosed or under dosed (weak) coffee.
Phase 5 - make sure the filter disk and gasket are in place in the top portion of the pot. Screw the top section onto the bottom section of the pot and tighten to obtain a perfect seal. If using a stovetop moka pot, place it on the stove on medium to medium-high heat.
When hot, the air and water trapped inside the bottom tank expand due to the heat being applied the device. As this happens, it pushes the hot water up a tube, through the coffee grinds, and out of the spout into the top chamber of the pot.
When the water in the tank has been exhausted you will hear a ‘gurgle’ that signifies the coffee is ready to pour (approximately 4-5 minutes). Remove the moka pot from the stove. Brewing is completed when all the water has been percolated into the top chamber.
NB: Brewing should take approximately 5 minutes. If it takes longer use a slightly higher heat.
Finish - pour into an espresso cup and enjoy all your hard work.
