For the perfect, smooth, and fresh cup every time.
I first encountered a moka pot when visiting a friend who was studying abroad in Florence. He made me coffee on his stove in a little silver pot, and the result was pure bliss, a shot of coffee so smooth and fresh that you could taste the care that went into making it. The whole process felt very European—a method requiring a level of patience that feels quite contrary to the instant gratification Americans seek in their daily lives.
I've since learned that the moka pot is a simple but ingenious percolating device. Our resident coffee expert, Erin Meister, that it allows"hot water to pass upward, through coffee grounds, and rise up out of a tube—meaning brewed coffee does not have to pass through any additional coffee filters, as the grounds stay below the final extraction."I was thinking wistfully about that cup when I suddenly remembered that my parents had one stored somewhere in the depths of their kitchen cabinets. A quick search led me to the silver treasure I sought, gleaming behind other forgotten appliances.
You start off by filling the bottom chamber with hot water just until it reaches the line in the bottom of the brewer. Then you insert the filter basket into the bottom chamber and fill it with the grounds, leveling it with a spoon or your fingers, but making sure not to tamp it down. Be sure to brush off any loose grounds from the edge of the basket so that the top compartment screws on correctly.
And now for my favorite part—watching the coffee come to life . Place the moka pot on the stove on medium heat, just enough so the flame is covering the bottom, and leave the lid open. When the water in the bottom chamber starts to boil, the pressure will push the coffee up into the top chamber and through the spout in a slow, steady stream. If the brew starts to spurt, that’s usually an indication that the water is too hot.
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