The Moka Pot will allow you to make a concentrated, espresso-like brew with very little kit - all you need is your brewer, a stove and a little patience.
And although considered old school, it’s seen a resurgence in recent years – probably due to a mix of its retro styling and its ability to make an espresso-like cup at home without expensive equipment or even electricity.
When the water boils, the steam pressure in the chamber pushes hot water up through the grounds to extract the coffee, creating a relatively small yield which is concentrated and rich.
30 g of coffee to 300 g of water (for a 6 cup pot)
Fine grind size (but coarser than espresso - like fine sand)
YOU WILL NEED
ISLAND GRIND COFFEE
Add 30 grams of fine ground coffee to the basket (if you don’t have a scale, measure your coffee by filling the basket with coffee beans and then grind them).
Level the grounds with your finger - but don’t compact.
Boil the water in your kettle and pour it into the chamber - you can weigh the water or fill it up to just below the safety valve.
Pop the basket into the base, then screw the top chamber onto the bottom (use a towel as it’s likely to be hot).
Turn the heat on medium, leaving the lid open.
Watch and wait, and as soon as you start to see coffee, turn down the heat to control the flow. You’re aiming for a smooth flow of coffee rather than puffing, shooting and spluttering, which will result in a burned brew.
As the bottom chamber starts to empty there will be a gurgling sound, this means your brewing is complete.
Take your Moka Pot off the heat and serve right away.