Moka Pot

Rich, intense stovetop coffee from the classic Italian pot.

• Ratio: ≈1:8 coffee to water
• Method: Moka pot / stovetop
• Brew time: 5–7 minutes
• Difficulty: Intermediate

Ingredients

Amounts for 1 serving.

• Coffee Beans: 18 g
• Hot Water: 150 ml

Instructions

1. Fill the bottom chamber with hot, pre-boiled water up to just below the safety valve.
2. Insert the basket and fill it with medium-fine coffee, leveled but not tamped.
3. Screw the top on tightly and set the pot on medium-low heat with the lid open.
4. When the coffee rises in a steady golden stream, watch closely.
5. As soon as it gurgles and turns pale and foamy, remove it from the heat.
6. Cool the base under cold water to stop extraction, then serve.

Espresso's stovetop cousin

A moka pot brews concentrated, full-bodied coffee with a fraction of the equipment an espresso machine needs. It is not true espresso — the pressure is much lower — but it is rich enough to drink straight or to build milk drinks on. The two rules that matter most: keep the heat moderate, and pull it off the stove the instant it starts gurgling, or the last of the brew will scorch and turn bitter.