James Hoffman's Ultimate Moka Pot Technique
Credit for this recipe belongs to James Hoffman and his Ultimate Moka Pot video. Minor additions were added.
Components:
- 17g coffee
- rough estimate that fills basket at most grinds without tamping
- enough water to fill the base to halfway up the pressure release valve
- a gas stove is ideal, however it is possible on electric
- induction cooktops require an additional Bialetti accessory if you have an alumnium Moka Pot.
- Bialetti Moka Pot, kettle, scale, Aeropress filter (optional)
Constants:
- Full basket of coffee
- Avoid sputtering phase by cooling down the chamber under cold water
Variables:
- The lighter the roast, the finer the ground.
- Less filled boiler will brew a bit earlier. Usually, dark roasts -> a bit less water, light roasts -> full boiler.
- Preheat the hob/relatively low heat on the gas hob.
- As soon as the liquid starts to flow, turn off the heat. For electric hobs, move it to the edge of the hob.
- Using Aeropress filters results in a “cleaner” cup.
Method:
- Pre boil water in the kettle (speeds up stovetop time).
- Grind coffee.
- Grab hand protection for heat.
- Place an Aeropress filter in the top part of the assembly (optional).
- Fill filter basket with your coffee (optionally tamp down) and set aside.
- Put on hand protection and hold the base of the Moka pot.
- Carefully fill with boiling water to roughly halfway up the pressure release valve.
- Place the filter basket inside.
- Carefully screw on the top as tightly as is reasonable.
- Place assembly on your stovetop on very low heat.
- Lift lid and watch the brew closely.
- When coffee begins to come out, lower the heat.
- If it is sputtering and bubbling, remove from heat and run under cold water.
- When no more coffee is emerging, remove from heat.
- Close lid and serve, stirring after the pour.
Troubleshooting:
If the sputtering phase starts before you think it’s time (not enough coffee out etc):
- Too fine of a grind.
- Too much heat.