Espresso Alternative

Moka

 

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INGREDIENTS
For 2 Cups of Coffee

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17 grams - Fresh Coffee

1 - Burr Coffee Grinder 

1 - Moka Pot
2 - 5 0z Cups 
295 ml - Purified Water


PREPARATION

Recommendation:
 

Moka is a stovetop machine that uses pressurized steam to make coffee. It is composed of 3 parts, base, filter basket and top. It is not an espresso but it can be used as a good alternative.  You will need to grind coffee beans with a burr coffee grinder, either manual or electric, We do not recommend using pre-ground coffee or coffee that has been roasted more than 2 months.

Step One: Preheat water in a kettle or pot and bring to a boil. Remove from heat.

This is done to keep the temperature of the Moka pot from getting too hot and overcooking the coffee, imparting a metallic taste.
 

Step Two:  Grind your coffee using a coffee burr grinder to fine, as table salt. You need enough coffee to fill the filter basket, which is about 15 to 17 grams (or about 2.5 Tablespoons) for a 4-cup Bialetti Moka pot.

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Step Three: Unscrew top of Moka pot, remove the filter basket and add the heated water to the base.  Fill water to the line inside the base.
 

Step Four: Fill the basket with coffee, slightly mounded, and level the surface off with your finger.

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Step Five:  Insert the filter basket into the brewer's bottom. Brush away loose grounds on the top edge of the filter basket.

 

Step Six:  Screw the top and bottom together. Use hot pads, or something to protect you from the heat, and do NOT’ over-tighten.

 

Step Seven: Put the brewer on the stove, use moderate heat, and make sure that the handle is not subjected to heat. Leave the top lid open.
 

Step Eight:  The coffee will begin to fill into the top and you will hear a puffing sound and see a rich-brown stream that will get progressively lighter in color. Once the stream is the color of yellow honey, remove from heat source with hot pads and close the lid.

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Step Nine:  Wrap the bottom of the pot in a chilled bar towel or run under cold tap water to stop extraction. We do this to prevent the coffee from developing a metallic taste. The idea here is to get a relatively small amount of coffee which is very concentrated and rich.

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Step Ten:  As soon as the coffee stops bubbling, pour it into cups or a carafe. You may wish to dilute with hot water depending on preference.

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