Behold the mighty moka pot! Many look like this . . .
- Behold the mighty moka pot! Many look like this . . .
- . . . but they can look like this too. And a few other models exist, but they work the same way.
- The threaded base is where you put your water.
- Don't fill it past that relief valve.
- Use the best drinking water you can. Coffee is mostly water, after all.
- Here's the funnel unit, where you put the coffee grounds.
- You probably want a finer grind than your drip, but nowhere near espresso grind. Nobody wants clogs, folks.
- Maybe seeing it up close, against my chubby finger, you'll have a better idea of what it should be. Remember, conical burr grinder for consistency. No propellers in this kitchen, please.
- Put the coffee in.
- Don't fill it too much nor tamp it down. Again, this ain't an espresso machine.
- I use my stove's smallest burner.
- Nice, consistent, low flame garners great results.
- If it gently oozes in, all syrupy and lovely like, you're doing just fine.
- It'll continue to rise, but once its flow rate abates, turn it off. You don't want to burn the coffee.
- Ahhh, perfect.
- Pour some of the richest coffee you've had. I find medium and dark coffees work best for me, but sometimes bright coffees are interesting choices too. Choices abound.
- We recommend trying it black, or maybe Cuban (see main article for details)
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