The Moka Pot, known outside Italy also as Espresso Stovetop, is an Italian invention from the 30’s. It is composed by a bottom boiling chamber, a conical filtering basket and a top collecting chamber. It is simple to use and, while the result it is definitely different from an espresso, it can produce full bodied coffees with intense aromas.
What you'll need (for the 3-cup moka pot model)
- Moka pot: 3-cup model
- Coffee: 20 grams
- Water: 150 grams
- Coffee Grinder
- Digital Scale
The Step-by-Step Guide
- 1fill the bottom chamber with water
Separate the three components of the Moka Pot: the bottom chamber, the basket and the top chamber. Pour the water into the base of your Moka Pot, stopping right at the edge of the pressure valve. This shold require, for the 3-cup Moka Pot model, about 150g of water.
- 2weight and grind the coffee
Grind about 20g of coffee about as fine as table salt. The grounds for the moka pot should be coarser than the espresso grounds but finer than those for filter. They should look only slighter coarser than table salt.
- 3fill the basket and level the grounds
Pour your ground coffee into the basket. Level the grounds, but avoid to push or tamp the coffee. The grounds must completely fill the hopper to the edge.
- 4screw the pieces together
Put the basket into the bottom chamber and screw together the top and the bottom chambers.
- 5heat up and extract the coffee
Place on your stovetop on medium-low heat, ensuring the top lid is closed.In a few minutes the coffee will start coming out of the spout. When you hear a gurgling sound, remove from heat.
Pour your cup of coffee into your mug and run the Moka pot under cold water. This will prevent oil buildup and make for an easier clean up.