What You'll Need
- Moka pot (pictured: "Bialetti Jr.")
A tiny, Italian-made, eight-sided wonder, the Moka pot has been with us through fore ages. It’s experiencing a resurgence lately, which is no doubt due to its ability to produce a viscous, appropriately dense espresso with no electricity or fancy equipment.
Grind about 20-22 grams of coffee, about as finely as you would for a shot of espresso.
Boil water, and fill the bottom half of your Moka pot with water that’s fresh off the boil.
Fill the pot’s filter basket with the ground coffee, and give it a shake to settle the grounds evenly. Now place it into the bottom compartment.
Screw on the Moka pot’s spouted top. Caution! The bottom chamber will be hot.
Place the pot on a stove set to medium heat.
When the water in the bottom chamber approaches a boil, the pressure will push a stream of coffee slowly and methodically through the upper chamber. If it explodes upward, the is water too hot, if it burbles lethargically, turn up the flame. You know it’s done when you hear a hissing, bubbling sound.