Moka Pot stovetop brewers produce a dense concentrated cup that produces a finish between espresso and Turkish coffee. Moka pots were invented in Italy in the 1930’s.. The name refers to the city of Mocha, Yemen, which was for many centuries a center of coffee excellence
The moka pot is a great way to make coffee. However, there is a delicate balance between brewing a great cup or ending up with a murky and muddled cup if messed up!
Making a moka coffee:
- Fill the base chamber with pre-heated water up to the level of the valve. (this helps not let the pot get too hot which can impart a metallic taste).
- Insert the filter and completely fill the filter with ground coffee, (about 15-17 grams for a 4-cup moka pot – ground as fine as table salt) but don’t pack it down.
- Make sure the filter and rubber gasket are in place. Screw the two chambers tightly together.
- Place the moka pot on the stove but keep the heat low.
- Remove pot from heat just when coffee starts to gurgle/splutter, before it starts to rise and bubble. You’ll be sure to extract only the best parts of the coffee.
- Wrap the bottom of the pot in a chilled towel or run under cold tap water to stop extraction.
- Mix the coffee with a spoon before pouring into cups.
- Rinse the coffee maker with hot water and let dry thoroughly before screwing chambers back together.