Stovetop · Pressure brewed
A small aluminium pot, a steady heat source, and a cuppa that lands somewhere between filter and espresso.
We start with pre-heated water boiled in a kettle and poured into the bottom chamber up to just below the safety valve.
Coffee is ground much finer than for immersion methods, closer to table salt than to sugar. The basket is filled level and tamped very gently. We place a paper filter at the top of it and the top chamber is screwed on. The heat source gets turned up.
As steam pressure builds in the bottom chamber, water gets pushed up through the bed by about 0.75 to 1 bar of pressure, through the coffee ground, eventually emerging in the top chamber. At first it's a slow trickle, then a steady stream. We pull it off the heat the moment the stream sputters and starts to gurgle.
A quick stir in the top chamber evens out the brew, and the resulting liquid gold is then poured straight into a warmed cup.
The Moka Pot is the OG espresso. Originating from Italy, we've found that it works well with beans roasted for use in espresso machines.
Enjoying coffee from a Moka Pot is very much like enjoying an espresso. It's full-bodied (strong) and more than capable of being your day's jumpstart, and also a drink to share with a friend over conversations.