A moka pot is the stovetop cousin of the espresso machine. No electricity, no pump, just water, ground coffee and a gas flame or hob. The device has stood in Italian kitchens since the nineteen thirties and brews coffee that is more concentrated than filter coffee, with a full body that comes close to espresso. The pot works with steam pressure rather than the nine bars a real espresso machine pushes, so do not expect crema, but do expect a sturdy cup that takes a splash of warm milk well. Anyone who finds an espresso machine too much fuss, but filter coffee too weak, will find the moka pot a pleasant middle ground.
What you need
A moka pot, usually available in a version for one, three or six cups. Freshly ground coffee, slightly coarser than espresso grind so the water does not stall. Water, preferably already warm. And a heat source: a gas hob, an induction plate with a suitable base plate, or an ordinary electric hob.
Step by step
Fill the bottom chamber with hot water to just below the safety valve. Put the filter basket in and fill it with ground coffee, evenly spread but not tamped, otherwise the water runs through too slowly. Screw the top chamber on, preferably using a cloth, because the metal heats up quickly. Put the moka pot on medium high heat with the lid open, so you can see what is happening. As soon as the coffee comes up bubbling and lighter in colour, take the pot off the heat, even if the top chamber does not look full yet. Put the base straight into cold water or under the tap, so brewing stops immediately and the coffee does not turn bitter.
One tip that really makes a difference: start with water that is already close to boiling, straight from the kettle, rather than heating cold water on the hob itself. That way the aluminium of the bottom chamber sits over the flame for much less time, and that noticeably reduces the metallic aftertaste moka pot coffee sometimes gets. Brewing also goes a good deal faster, which helps when you have no time in the morning to stand next to the hob.
Enjoy it black in a small cup, or lengthen it with hot water into a kind of americano and a splash of milk for something resembling a cappuccino. For the best results use a fine grind of our Espresso Beans, roasted to give exactly that bit of extra body a moka pot deserves.