The Italian-made wonder, the Moka pot, has been around for quite some time and has a great history. It has been making a come-back lately and it produces a great tasting and dense espresso without the need for any fancy equipment. Only a stovetop is required.
When using a Moka pot, the amount of water and coffee you will use will be dictated by the size of your Moka. This recipe will focus on a 3-4 cup Moka Pot but the same principles apply to a larger moka pot.
Grind about 18-20 grams of coffee depending on the size of your Moka. Grind about as finely as you would for a shot of espresso aiming for a powdered sugar like consistency.
Boil water, and fill the bottom half of your Moka up until the valve, do not cover the valve.
Fill the pot’s filter basket with the ground coffee, and give it a gentle shake to settle the grounds evenly but do not tamp it. It should be full with a small mound. Now place it into the bottom compartment.
Screw on the Moka pot’s top. Be careful! The bottom chamber will be hot so use a towel.
Place the Moka pot on a stove set to medium heat and wait for the magic.
When the water in the bottom chamber reaches a boil, the pressure will push a stream of coffee slowly through into the upper chamber. If it comes out too violently, your water is too hot so you can turn down your flame. You know it’s done when you hear a bubbling sound.