Making Coffee in a Moka Pot – a Huh?

Yeah, a Moka Pot.  You got it.  It’s the European way to brew strong coffee.  Not a proper espresso, though some people think it is because of the crema that the pot creates, but it’s not a true espresso – I wiki’d it.   But if you’re not super fussy about your coffee, but you like it strong, and you have a tough gut, you can handle it.

The reason I’m posting this is two-fold. I forgot that we used to make espresso/coffee this way.  Andrew broke it out tonight to make himself a cuppa, and so I thought it would be good to post.  That and I spent most of the day today on the phone with goDaddy and the other part of my day chasing my daughter all over.  Then when my son came home, we made “Jellyfish in a Jar” and glitter jars.  So needless to say, I need some caffeine.  I apologize for the caffeinated demeanor of this post….

AAAAAAAAAAAAAAHHHHHHHHHHHHHHHHHHHHH!

Moving on.

First off, I’ll warn you if you’re not accustomed to unfiltered coffee, use cream.  In your coffee pot, your paper filter absorbs some of the oils of the coffee.  If you use a french press or a moka pot, you retain that oil which is part of what gives the coffee it’s distinct taste using these brewing methods.  The cream will help “cushion” your stomach against the irritating effects of the oils and acids.  And it helps to “save” the coffee from becoming too bitter.  Ok.  I’m done coffee-geeking out on you.

If you’re still brave enough to give it a go, here are instructions.

Equipment that will come in handy:
Moka Pot
Burr Grinder (or already ground espresso)
Filtered Water
Tamper
Stove or Burner
Your Favorite Cup
Cream (Half and Half or Heavy Cream)

First, you pour cold filtered water into the bottom part of the pot up to the line.


Next, you grind your coffee beans finely – the espresso grind, I use espresso or Starbucks Verona blend usually.  But any dark or espresso roast will do.  I like Verona because it has a nice caramel sweet flavor to it.

Put the coffee into the moka filter and gently tamp it and place it into the water in the pot.  Or put the filter into the pot and then add the coffee, it doesn’t really matter.

Screw the lid on.

Add the cream to your favorite cup – just guestimate.  If you want more, you can add more.  You just need a little to keep the sweetness in the coffee.

Are you still with me?  OK.  Hold on, you’ll have your caffeine fix soon enough.

Put the moka pot on the stove and wait.  Patiently.  Until you start to see steam coming from the top, that’s an indication that your coffee is almost done.

Finally, you’re ready to pour and drink.   So…pour and drink!

Wait about 1/2 hour to clean your pot.  For a couple of reasons.  One, it will be cool enough to touch.  Two, you’ll be hopped up on caffeine and you might as well just do the entire sink full of dishes or whatever miscellaneous anything you have around to wash – or that might need washing, or maybe not, but you’ll do it anyway because you’re hopped up on caffeine.

2 thoughts on “Making Coffee in a Moka Pot – a Huh?

  1. Nooo! Don’t clean your Moka pot in the traditional way. Just rinse thoroughly and put away. Wipe the outside if that’s gotten dirty, but by allowing a layer of coffee to sit on the inside of the Moka pot you are building up a necessary protective oil layer to prevent your coffee from acquiring a metallic taste extracted from the walls of the pot. (This is why an older Moka pot brews better tasting coffee!) I would also recommend preheating the water you put in your bottom chamber. By bringing it just to boil before putting it in there is less time in the actual Moka pot to make it taste metallic or to burn the grounds. Tamping the coffee is also a no no if done incorrectly. Too tight a tamp and the water won’t be able to push through causing an unnecessary pressure build up and perhaps a mess out of the safety valve. Hope this helps with your quest for delicious coffee!

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