Moka pot

The moka pot makes a short, intense coffee on the stove. Most bitter moka coffee comes from cold water, high heat and waiting too long — here is how to avoid all three.

Dose:        17 g coffee (a full, level basket)
Water:       150 g, hot, to just below the valve
Temperature: kettle-hot water, medium-low heat
Grind:       medium-fine, like table salt
Time:        4–5 min on the stove

Copy the brew card above. For a 6-cup pot, double the dose and the water.

Step by step

1. Fill the base with hot water from the kettle to just below the safety valve. Starting hot means the coffee spends less time cooking on the stove.
2. Fill the basket with medium-fine coffee, level it with a finger and do not tamp.
3. Screw the pot together with a towel (the base is hot) and set it on medium-low heat with the lid open.
4. Watch the coffee rise: it should flow like warm honey. When the stream turns pale and blonde, take it off the heat.
5. Run the base under cold water to stop the extraction, then serve straight away.

Which coffee?

Try the Brazil Cerrado Mineiro: chocolate and hazelnut, made for the moka pot. It is also lovely with hot milk.