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….
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.
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.