How to prepare coffe in moka pot

Hello there,
I've decided to write this tutorial to making coffee in moka pot, because of last situation when one friend of mine served a totally awful coffee preparing it by manufacturer recipe.

What do we need?
 - Moka pot, generally all of them have the same structure: water tank with pressure control valve, sieve and pot.
- Water can be fresh, but if you want to make it faster use warm (not boiled).
- Coffee freshly grounded should be more coarse than to espresso, but finer than to aeropress. Commercial pre-grounded coffee has the right size.
- Heat source (that's clear, I think).






What are we doing first?
- we have to pour the water
- remember! warm water makes it faster.
- level of water can't be upper than the pressure control valve, because when this little guy is covered can't do his work and there is danger of exploding (and this is not a joke).
- if you haven't prepared a coffee in your pot for a while move a little this metal thing in middle of valve to remove a scale.


We have a water what's next?
- we have to pull grounded coffee in sieve.
- not so fine as espresso, but not so coarse as aeropress.
- DO NOT TAMPER IT! Just make the surface equal with your finger, that's all.
- Clear the thread and edges, to keep it hermetic.
- Put the top.
- Put it on high heat.
- Wait and observe.
- when it starts to brew (like in photo) make heat lower.
- the hardest thing is to capture that moment when it's just before boiling then we have to take it off. To stop the boiling process we can put it under running water in the middle. This moment is when the streams in fountain start to elevate making at the same time sound like hissing.










Voila! That's all, easy, isn't it? :)

MB

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