- Medium-ground coffee, suitable for the moka pot. Quantity depends on the size of the pot.
- Water. Quantity depends on the size of the pot.
The moka pot is an easy way of making a full-bodied coffee, rich in aroma. As well as the normal coffee pot with an hourglass shape, there are also several other design variations but the operating principle is the same for all of them: water is heated in the bottom chamber. Vapour pressure approaching two atmospheres pushes the water up through the ground coffee and… there it is! One tip: the coffee used in the moka must not be ground too finely.
- Fill the bottom chamber with cold water up to the valve.
- Insert the filter and fill it completely with ground coffee, but don’t pack the powder down.
- Make sure the rubber gasket is in place. Screw the two parts of the moka together.
- Place the pot on the stove. Warning: keep the heat low.
- Remove the pot from the stove as soon as the coffee starts to gurgle. This will ensure that only the best parts of the coffee are extracted.
- Mix the coffee in the pot with a spoon before pouring into cups.
- Rinse the moka pot with hot water and allow it to dry thoroughly before screwing it together again.