The Moka Pot produces a thick cup of coffee, in many ways like an espresso. There is more sweetness and viscosity in moka and espresso than in other brewed coffees.
Now that we've gathered all we need, let's starting brewing! Follow these steps:
Fill your kettle with water and boil.
Disassemble the Moka Pot. Fill the middle funnel with finely ground coffee. Tap it against the table to settle the grounds. Heap the grounds and then level away the excess.
Fill the bottom chamber of the Moka Pot with boiling water up to just below the pressure release valve at the top. Boiling the water in a kettle and then filling the cooled Moka Pot prevents a metallic taste in the final brew.
Gently place the funnel into the lower chamber of the Moka Pot. Then using hot pads, screw the top chamber onto the bottom chamber. With little force, finish screwing the pot together but do not over-tighten it.
Place the Moka Pot on the burner on HIGH. Keep the top lid open. As the heated water in the lower chamber resumes its boil, the steam trapped in the chamber will press on the water to force it up through the central funnel and through the coffee puck.
As it continues its upward climb, it will begin bubbling dark thick coffee through the spout in the top chamber.
As the brew finishes, the liquid will subtly turn from dark black to a rich honey-yellow. Prepare a cold damp towel beside your stove. When this yellowing begins, remove the Moka Pot from the stove and place the device on the towel to cool the lower chamber, ending the brew process.
Pour your moka coffee into a cup to drink.