The stovetop (Moka) pot is a staple in Italian households, and common in many countries around the world. The principle is to heat water in a lower chamber, passing through ground coffee in a basket, whereby it spills into an upper chamber. The result is something between a French press and an espresso in terms of body and flavour profile.
The stovetop pot is a fairly simple brewing method but it is not very forgiving. Our tip is to start with hot water so the ground coffee contacts the hot apparatus for a shorter time. This helps reduce bitterness.
Boil some water, then fill the pot’s bottom chamber just below the safety valve. Place the coffee basket, making sure the seal is clean and straight. Fill the basket with ground coffee (slightly coarser than for espresso). Level but do not tamp the grinds.
Gently but firmly screw the upper chamber onto the lower assembly. Keep the lid open.
Place the pot on your heat source on low-medium heat. You will hear the coffee solution bubbling, and it will pass through the central column into the upper chamber. When you hear a slurping sound the liquid has almost all ascended, so remove the pot from heat.
Rinse the base under cold water to stop the brewing process. Place down the pot and serve when ready.
We grind coarser than espresso so the coffee grinds don’t get stuck in the basket or chute, and so the resulting brew is not too bitter.
The spent grinds from your brew can go into compost, or straight onto any plants that like nitrogen/acidic soil.