Brewing a perfect cup with the moka pot
The Moka pot is still a staple of each (starting) coffee household. It’s even experiencing a bit of a comeback these days among coffee enthusiasts of all stripes. Though not the most delicate apparatus ever created: we like it for a lot of reasons – its simplicity, its history, its adorable little gurgle.
- a kettle
- a digital scale
- a coffee grinder
- a (bialetti) moka pot
- a porcelain cup
- great and freshly roasted coffee!
Boil enough water to fill in the bottom part of the pot.
Weight approximately 20-22 grams of freshly roasted coffee beans with a digital scale. Then, grind the beans about as fine as for an espresso.
Pour the bottom half of your moka pot with the boiled water. Put the metal filter inside the bottom component, and fill it with the coffee. Use your finger to settle it evenly.
Screw on the moka pot top component. Caution! The bottom chamber will already be hot. Place the pot on a stove on medium heat.
When the water in the bottom chamber approaches a boil, the pressure will push a stream of coffee slowly and methodically through the upper chamber.
If it explodes upward, your water is too hot. If it burbles lethargically, turn up your flame.
You know it’s done when you hear a hissing, bubbling sound. Your cup is ready to be served, have a great coffee! #liftyourspirit
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