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Moka pot
after James Hoffmann
Coffee
Basket level full
On the heat; it ends on an event, not at a time.
What it brings out
Body ours
Brewsign in to brew itRoast
Light
Medium
Dark
Light to medium. Our reading; the source names no roast.
Provenance
James Hoffmann's moka technique: boiling water, a full basket, gentle heat switched off as soon as it flows, and the base cooled before it sputters. Your pot sets the amounts.
Source
- What we changed
- Nothing. Every value as published, in our words.
Values per James Hoffmann, unless marked "ours".
Recipes credited to people or brands are our retelling of what they published. Bunchum is not affiliated with them, and they have not reviewed or endorsed this app. Names and trademarks belong to their owners.
Steps
- before
Assemble
Fill the base with boiling water up to the valve, fill the basket full with coffee, and screw the pot together (hold the base with a cloth, it is hot).
- after
Heat
Put it on a preheated hob, or a relatively low gas flame.
- after
Heat off
As soon as coffee starts to flow, turn the heat off; on an electric hob, slide the pot to the edge.
- after
Cool the base
Before it starts to sputter, cool the base under cold running water.
Values as published.Adapt as a copy
Four sides of the cup
- Body: Weight and texture in the mouth. Our reading: Metal mesh or no filter lets oils and fine particles into the cup.
Our tips
For your next brew: try it and taste.
Grind
Fine ours
A little coarser than for espresso. The source gives only the roast rule.
The lighter the roast, the finer the grind.
Sputters before enough coffee is out: grind coarser or use less heat.
Less water in the base starts the brew a little sooner: a little less for darker roasts, a full base for lighter ones.
at the brewer
MAKE IT YOURS
Brew this at your batch size.
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