There is an art to making coffee in a Moka Pot that includes the amount of water, the amount and grind of the coffee, the compactness of the coffee grounds in the filter and the heat of the water used to brew it. It is possible to make excellent coffee without any acidity or bitterness in a moka pot if you follow a simple procedures listed below:
Place your kettle of cold water on your stove burner and heat water until hot. Depending on the quality of your water, you may find that using filtered water significantly improves the taste of your coffee.
NOTE: A lot of directions for using the moka pot recommend using cold water. I find that using hot water is much quicker, and it also reduces the amount of time the seal and coffee grinds are exposed to the heat, resulting in a less bitter brew and a longer lasting seal! Your choice if you want to use cold or hot water.
Grind your coffee a little coarser than for an espresso machine (fine, espresso grind of dark roasted coffee). Just coarse enough so it doesn’t go through the upper filter holes or block them.
NOTE: If you find there is sediment in your brew, choose a slightly coarser grind, but still finer than you would use for a filter coffee machine.
Place hot water in the bottom section of the pot up to the level of the safety valve.
Insert the filter basket. Fill the filter basket with ground coffee until it is level and then level off with a knife. Do not compact the coffee, because as the water reaches the grounds they will expand effectively tamping your coffee for you.
NOTE: Each individual moka pot makes a set amount of coffee. You should not try to make less coffee by under-filling the basket, or to make more by over-filling and compacting too tightly. This will affect the extraction process and may result in either bitter or weak coffee. If you need a different number of cups, you should buy the appropriately sized moka pot. Make sure the filter disk and gasket are in place in the top portion of the pot. Screw the top section onto the bottom section of the pot and tighten to obtain a perfect seal. If using a stovetop moka pot, place it on the stove on medium to medium-high heat. When hot, the air and water trapped inside the bottom tank expand due to the heat being applied the device. As this happens, it pushes the hot water up a tube, through the coffee grinds, and out of the spout into the top chamber of the pot.
When the water in the tank has been exhausted, that’s when you hear the ‘gurgle’ that signifies the drink is ready to pour (approximately 4-5 minutes). Remove the moka pot from the stove. Brewing is completed when all the water has been percolated into the top chamber.
NOTE: Brewing should take approximately 5 minutes. If it takes longer use a slightly higher heat.
Pour into an espresso cup and enjoy.
Do not put in the dishwasher. Wash the pot in mild detergent and water and dry thoroughly after each use. Always keep your moka pot scrupulously clean. Disassemble the moka pot after every use and clean the filter and top pot, being sure that you clean the underside of the top pot. Every few weeks, run some vinegar through the Moka Pot as if you were brewing coffee to get rid of any mineral deposits left behind by hard water.
If the coffee is not brewing properly, check to see if any steam is escaping from the area where the top and bottom parts screw together. If you see steam escaping, this can be the sign of two things.
- If the grind of the coffee is too fine or the coffee is too compacted, the steam cannot force its way through the coffee.
- You need to screw the top and bottom together more tightly.