We created this infographic for the time pressed coffee lover that needs a strong coffee and needs to stay on a low budget. Many people call it stove top espresso maker, because it brews a strong and bold coffee, and it uses pressure during extraction. And we agree with that, moka pot is in many ways very similar to an espresso. Moreover, we can use it to prepare a beautiful latte or a delicious cappuccino, or a flat white. Here is the infographic, and at the end of the graphic you also have a written version of it.
- Grind the coffee beans using a good burr grinder. The grind size is slightly coarser than espresso, but finer than drip.
- Fill the base of your moka pot with hot water up to the line, or slightly below. Never pass the sign.
- Place the funnel in the boiler chamber, (the base).
- Loosely fill the filter-funnel with coffee grounds. Do NOT pack the grounds as we do with espresso. If you pack them, there coffee will not raise in the collector chamber. Or it will raise too slow, and over-extract.
- Make sure rim is clean and screw on the top chamber onto the boiler. If the rim is not perfectly clean, the pot will lose pressure.
- Put the Moka pot on the burner on low, or medium heat. A gas stove is the best. The electric stove works too, but you need to use a heat diffuser.
- If you used hot water, after two minutes coffee will start to flow. If you used cold water, you’ll wait about 6-8 minutes until the top reservoir is full.
- Once coffee starts to flow in the top carafe, immediately take it off the heat. The residual heat will be enough to finish the brewing. Some people leave it on the stove until coffee is almost completely brewed, and then cool the base off with cold water to stop the brewing.
- Stir in the upper chamber with a spoon to mix the different coffee layers for uniform flavor.
- Pour it in cups right away.
For a complete how to, and more brewing tips, read our full tutorial about Brewing with a Moka Pot.