- Coffee
- 16 g
- Water
- 150 g
- Ratio
- 1:9,4
- Grind
- Medium-fine
- Time
- 4:30
The classic coffee maker, done right: hot water right from the start, medium heat, and take it off the heat at the right moment. A full-bodied, intense coffee with hints of chocolate.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialItalian coffee maker (moka)The life-long stove coffee maker: the steam pushes the water through the coffee. Intense, with body and very cheap.€20–60approx.
- RecommendedManual milling of teethConical teeth and a handle: uniform milling and adjustable for little money. The best investment to improve your coffee.€60–300approx.
- RecommendedBreastThe usual electric kettle. It heats up the fast water for almost any method; with a bit of water, it even serves the drip.€15–50approx.
- Optional0,1 g baseA scale with precision of 0,1 g and timer. Weighing coffee and water is the easiest way to repeat a good cup.€15–250approx.
No Italian coffee maker (moka)? This works too
- AeroPress€35–55A plastic cylinder with plunger: immersion and a soft pressure. Versatile, resistant and almost unbreakable. Ideal for travel.
- Napoletana (cuccumella)€25–45The Neapolitan coffee machine that is turned around: the water boils down and, when it is turned, dries by gravity over the coffee. Smaller than moka.
Method
For a 3-cup moka, boil the water in the kettle. Meanwhile, it grabs 16 g of coffee to medium-thin milling, like table salt.
Start with hot water shortens the time to the fire and prevents coffee from being cooked and bitter.
Pour the hot water at the base to just below the safety valve, about 150 g. Never above.
Fill the funnel with coffee to the edge, untightened. Level it with your finger and clean the edge grains to close well.
Toss the top by holding the base with a cloth, because it burns. Put it on medium heat with the lid open.
If the fire is wider than the base, put it down: the flames should not go up the sides.
When the coffee starts to come out, let it flow slowly. As soon as the jet becomes clear and starts to gorge, about 4-5 minutes after putting it in the fire, remove it.
4 min
Cools the base under the tap or with a wet cloth to cut the extraction. Remove the coffee from the top and serve it right away.
It is the basis of the Cuban coffee: beat the first drops with sugar to make the foaming.
Tips and warnings
- Never fill the base above the valve and do not press the coffee: the pressure must always have where to escape.
- Check the rubber and valve from time to time; change them if they are hard or cracked.
- If it is made of aluminium, wash it only with hot water, without soap or dishwasher.
- If it tastes like burning, put the fire down or remove it before; if it gets watered, it grinds a little bit more thin.
- No Italian coffee maker: an AeroPress with little water (15 g coffee for 90 g water) gives a similar concentrated coffee.
One last thing
When the moka pot starts to gurgle, that’s your cue: take it off the heat… and, if you fancy it, buy us a Ko‑Fi.