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Moka Pot by Stumptown Coffee Roasters
Moka pot
Parameters
Ground coffee
15 g
Water temperature
100 °C
Grind size
Fine
Brew time
2 mins
Amount of water
125 mL
Equipment
Moka Pot
Kettle
Timer
Digital Scale
Preparation
1
Preheat the water.
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 cooking the coffee, imparting a metallic taste.
2
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 15 to 17 grams (or about 2.5 Tablespoons) for a 4-cup Bialetti moka pot.
3
Add the heated water and fill to the line in the bottom of the brewer.
4
Insert the filter basket into the brewer bottom.
5
Fill the basket with coffee, slightly mounded, and level the surface off with your finger. Brush away loose grounds on the top edge of the filter basket.
6
Screw the top and bottom together. Use hot pads and don’t over tighten.
7
Put the brewer on the stove, use moderate heat and make sure that the handle is not subjected to heat. Leave the top lid open.
8
The coffee will begin to come out and you will hear a puffing sound and see a rich-brown stream that will get progressively lighter. Once the stream is the colour of yellow honey, remove from the heat source with hot pads and close the lid.
9
Wrap the bottom of the pot in a chilled bar towel or run under cold tap water to stop extraction. We do this to prevent the coffee from developing a metallic taste. The idea here is to get a relatively small amount of coffee which is very concentrated and rich.
10
As soon as the coffee stops bubbling out, pour it into cups or a carafe. You may wish to dilute with hot water, depending on preference.