Moka pots, also known as stove-top or caffettiere, come in a range of sizes, with each pot designed to brew a specific amount of liquid using a particular amount of coffee.
Consistency is key when it comes to coffee brewing, so it's best to use the same amount of coffee for each brew, unless you're intentionally experimenting. A good rule of thumb is to use enough coffee to fill the pot's filter flush, tapping the apparatus to settle it, and allowing the coffee to be slightly domed.
The amount of water required also depends on the size of the Moka pot. As a general guide, fill the lower section with water up to the valve's bottom.
- Coffee: Moka pots work well with most roasted coffee styles. Use the amount of coffee that suits your pot's size.
- Filtered water: The amount of water you need depends on your pot's size.
Great now how to use the Moka pot.
- Separate the Moka pot and fill the bottom part with water to the valve's bottom. Insert the filter basket.
- Grind your coffee medium-fine, filling the filter with the coffee and settling it by tapping the pot. The coffee's surface should be flush with the top of the filter.
- Screw the top section of the pot onto the bottom and place it on medium heat on a stove until the coffee starts bubbling and extracts into the upper chamber. Remove from heat immediately.
- Pour the coffee into your desired container and mix it with milk or water to your preferred consistency.
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If your Moka pot coffee wasn't as delicious as you'd hoped, try the following tips to improve your next brew:
Use better water.
The quality of water you use affects the coffee taste significantly. Filtered water is a good option since it removes most undesirable compounds. However, to get the best coffee flavour, create your mineral composition using distilled or demineralised water mixed with a mineral package that balances the chemicals for brewing coffee.
Start with hot water.
Try using hot water instead of cold to speed up your brewing time and result in a cleaner, less bitter brew. Remember to use protection when handling the pot if the water is very hot.
Use a paper filter.
For a clear coffee extraction with few fines, try using a paper filter. Wet the filter paper and place it over the inferior metal filter of the top half of the Moka pot. Alternatively, place a paper filter at the bottom of the portafilter, which can increase the brewing speed.
Pre-infuse/Bloom the coffee.
Wet the ground coffee before the brewing process, allowing it to "bloom" and reduce the resistance it puts on the water flowing up from the lower chamber. Try combining this technique with a slightly finer grind or lighter roast degree of coffee.
Cool the bottom or pour immediately After the coffee has extracted into the upper chamber, either pour it into another receptacle immediately or douse the bottom section of the pot in cold water to cool it.
Try coffee that is roasted lighter or darker If your Moka pot coffee is bitter, try a lighter roasted coffee. If it is too acidic or fruity, an espresso roast may be preferable. Experiment to find the roast that suits your preferences.
If your coffee tastes bitter or burnt, your coffee might be over-extracted due to leaving the pot on the stove for too long. If it is weak, you might not have used enough coffee or water. Finally, if the coffee tastes metallic or dirty, the pot may not have been cleaned properly.