Moka pot
The Moka pot, invented in 1933 by Alfonso Bialetti, is an icon of Italian coffee culture, alongside the classic coffee maker. It is popular for its simple, quick process and the resulting full, sweet taste. There are many different models, so it is important to adjust the recipe according to the size of the pot. We use the standard three-cup variant, and here is our procedure.
Recipe
Coffee to water ratio: 18:160 g (1:9)
Coffee: 18 g (fine grind)
Water: 160 ml
Extraction time: 3:00-4:00 min
Extraction temperature: 98 °C
Learn to make a moka pot like a real barista.
Step 01
Heat water in a kettle to 98 °C or just below boiling point. Pour it into the bottom part of the Moka pot up to just below the valve, which in our case means 160 ml for a three-cup pot. Using hot water in the moka pot helps to prevent a metallic taste.
Step 02
Fill the basket with freshly ground coffee and level it off without packing it down. For our kettle, we used 18 g of finely ground coffee, similar to that for espresso. The coffee should be level with the rim of the basket.
Step 03
Insert the basket into the bottom part and screw on the top part of the Moka pot. Place the pot on the stove at 3/4 power and leave the lid open to prevent condensation. After about 2 minutes, you should see the first drops of coffee. Close the lid and lower the heat.
Step 04
When the kettle is almost full, take it off the heat. The entire process should take about 3 to 4 minutes. Let the coffee rest for a moment, stir, and you can serve.
