In recent years the Moka pot has been getting a bad reputation for making a strong bitter cup of coffee. With a few tips and tricks it doesn’t have to be this way. We start with a clean Moka pot, in the past people believed in a ‘seasoned’ Moka pot like they do with teapots, but in reality this just adds bitter notes from previous batches. Let’s brew!
Measure out 17 grams of coffee and grind to a course salt consistency,
or 10-11 clicks of the Hario mini mill.
For a visual guide on the size of the grind click here
Note: Many tutorials ask for an espresso grind, but, since the Moka pot does not exert the amount of pressure required for an espresso shot we prefer a Medium grind to prevent bitterness.
Pour your ground coffee into the filter.
Level the grounds, do not push or tamp. The grounds must completely fill the hopper.
Pour hot water(200°F) into the base of your Moka pot, stopping at the edge of the pressure valve.
If you over pour, remove excess as it will wet the grounds prematurely.
Add the grounds (hopper) to the base.
The base is hot, grab a towel and screw the top chamber to the base.
Place on your stovetop on medium-low heat.
Optional: You can choose to leave the top closed or open. We choose to leave it open in order to see when it is ready; place a spoon on the spout to prevent splatter.
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.
That’s it! Enjoy your freshly brewed cup of coffee.