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Moka Pot Coffee: 5 Tips for Perfect Moka Pot Coffee

perfect moka pot coffee

Making moka pot coffee that tastes good is easy if you remember a few simple principles. The moka pot is my favorite way to brew, but it took a while for me to get the brewing down to an art. Until I did, I drank a lot of burnt, muddy, sour coffee. Once I applied what I know about making coffee to brewing coffee in the moka pot, though, it was all great coffee. Here’s what you need to know to make awesome coffee in the moka pot every time.

    • Start with a clean pot.

      Forget everything you’ve ever heard about “seasoning” your moka pot. In coffee making, cleanliness is next to awesomeness. If you let old coffee oils sit around, they get rancid and get nasty with the good flavors you want to bring out. Rinse the pot, coffee basket and base after each use, and don’t forget to wash the underside of the pot to rinse away any grounds that might collect there.

    • Use the right grind.

      If you make espresso, you know how important the right grind consistency is. It’s just as important with your moka pot coffee, which is made by forcing steam through the grinds. The consistency you want is about halfway between the grind you’d use for hand-dripped coffee and a fine espresso, or just a little coarser than table salt.

    • Add the right amount of coffee and water.

      The filter basket is perfectly sized to hold the right amount of coffee. If you don’t put enough in, the grounds will “swim” in the steam instead of expanding just enough to extract perfectly. Fill the basket to the brim.

      Fill the bottom half of the pot to the fill line, or just below the pressure valve.

    • Never tamp your moka pot.

      If your grind is right, the coffee grounds will expand to tightly fill the basket, no tamping needed. And of course, when you tamp, you overfill the basket and use too much coffee. Instead, groom the basket by leveling the coffee with the back of a knife or the edge of a stiff piece of cardboard, then wipe the rim of the basket to collect any stray grounds that might interfere with the pressure seal and let steam escape.

    • Don’t let the coffee boil.

      The biggest complaint I hear about moka pot coffee is that it tastes burnt, which is probably because it is burnt. You don’t have to watch the pot like a hawk, but it’s important not to let the coffee come to a boil. Put the pot over low heat – just enough flame to cover the bottom of the pot. Once you can smell the coffee, listen for the splutter of the last spurts of steam. Take the moka pot off the heat as soon as those stop. Your coffee is done.

And that’s it. It sounds complicated, but it’s really no harder than filling up the drip coffee maker. Once you get it right, you’ll wonder why anyone would ever make coffee in anything but a moka pot.

test user – who has written posts on CoffeeBreak.Today.

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