Moka Pot Method

If you are looking for that espresso experience in the morning and you don’t have a machine at home then we recommend this brewing method, it’s as close as it gets. The water in the bottom chamber heats and creates pressure that pushes the water up through the middle part that holds the coffee which again gets pushed through a metallic filter and pours into the top chamber. 

Here are our guidelines and recipe for you to make things easier. 

Equipment needed:

• Moka Pot – Stovetop 
• Kettle
• Stove
• Scale
• Grinder (hand or electric)
• Fresh Specialty coffee (order here) 

Recommended Recipe: 

• 40 g of coffee
• 200 ml of water
• Grind size – Fine – Espresso style
• Water temp – 90 ℃
• Brew Time – 

Our Guidelines: 

• Weigh 40 gr of coffee on the scale and grind it just before you start brewing
• Start heating your water to the desired temperature (use filtered water as tap water will give the brew a harsh taste) 
• By adding already hot water to the brewer we get less time of contact and thus let time of extraction avoiding a harsh bitter taste in the end
• Fill the bottom section with the pre-heated water, just below the small valve. This is for safety reasons as the valve prevents the build-up of pressure 
• Place the coffee basket on top and add the 40 g of fresh grounded coffee
• Carefully assemble the top part and make sure it seals properly to have a good extraction process
• Place the brewer on the stove on a low to medium heat temperature with the lid open
• As the heat creates pressure inside the bottom chamber water will go up through the coffee and it will feed in the top chamber
• When you hear a gurgling sound that means it’s time to turn off the heat as the bottom chamber is almost empty
• Not turning of the heat at that point will push steam through and create a harsh bitter taste to your brew
• Remove the brewer from the stove, remove spent coffee, clean with hot water, no soap, and place the brewer to dry
• Enjoy a fresh brew each day
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