How to make moka pot coffee
20 g of coffee to 200 ml of water at 95 °C, ground medium-fine. Ready in about 4 minutes.
Recipe
A stovetop pot that pushes hot water up through the coffee with steam pressure. Strong and concentrated, somewhere between filter coffee and espresso.
| Coffee | 20 g |
|---|---|
| Water | 200 ml |
| Ratio | 1:10 |
| Temperature | 95 °C / 203 °F |
| Grind | Medium-fine |
| Total time | 4:00 |
| Beans | Italian, strong and intense |
Steps
Heat water to 95 °C. Starting with hot water keeps the coffee from cooking on the hob.
Grind 20 g of coffee medium-fine. Fill the basket and level it with a finger, without pressing it down.
Pour 200 ml of the hot water into the base, keeping below the safety valve.
Fit the basket and screw the top on firmly, holding the hot base with a towel.
Start a timer and set the pot on a medium heat with the lid open.
When coffee starts to flow, turn the heat down so it comes through as a slow, steady stream.
At about 4:00, when the stream turns pale and starts to sputter, take the pot off the heat and cool the base under a cold tap.
Stir the coffee in the top and serve.
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