Moka Pot


The Moka pot is experiencing a bit of a resurgence these days among coffee enthusiasts of all stripes. We like it for a lot of reasons – its simplicity, its history, its adorable little gurgle. We also like the fact that it can produce a pretty exquisite espresso for less than $10,000. Never a bad thing.

What you'll need

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Grind about 20-22 grams of coffee about as fine as you would a shot of espresso.
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Fill the bottom half of your Moka pot with water that’s fresh off the boil. 
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Place the Moka pot’s metal portafilter, which resemples a cap, inside the bottom component.
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Add your coffee and give it a gentle shake to settle it evenly. 
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Use your index finger to distribute the coffee. For the best results, think about moving from 12 to 6 on a clock, then from 3 to 9, etc. Or think about tuning a timpani drum, if you have experience. 
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Screw on the Moka pot’s spouted top. Caution! The bottom chamber will be hot.
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Place the pot on a stove on medium heat.
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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’s too hot, if it burbles lethargically, turn up your flame. You know it’s done when you hear a hissing, bubbling sound. 
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Be very careful when pouring this coffee, as a Moka pot’s handle tends to heat up and stay hot for quite some time. Enjoy.