Moka pot (Bialetti)
THE CLASSIC ITALIAN METHOD FOR COFFEE. BREWING IN A MOKA POT OR CAFFETTIERA IS AN AROMATIC EXPERIENCE EVEN BEFORE THE COFFEE IS READY. IN THE CUP, THE COFFEE TASTES PARTICULARLY FULL-BODIED AND INTENSE. THERE ARE A FEW SIMPLE BUT CRUCIAL POINTS TO KEEP IN MIND WHEN USING THIS BREWING METHOD.
- Coffee, medium-fine ground
- Water, up to just under the valve
- Moka Pot
Preheat the water separately. Not only does this shorten the brewing time, but preheating the water also keeps the coffee from burning and therefore tasting too bitter.
Fill the lower part of the moka pot with water up to just below the valve.
Insert the filter and fill it with the ground coffee. Do not press down.
Screw the pot shut and set the hob to medium setting to start the coffee extraction.
When the pot starts to hiss, take it off the stove and let it sit for a few moments, so that the brewing process can be completed. If you leave the moka pot on the stove for too long, the coffee will burn and become too bitter.
Pour your coffee into a preheated cup – and you’re done!
- Use freshly ground coffee if possible.
- Heat the water separately to shorten the brewing time and ensure that the coffee does not burn and therefore tastes too bitter.
- After the brewing process, hold the lower part of the pot under cold water so that the coffee does not continue to extract.