- Coffee
- 16 g
- Water
- 150 g
- Ratio
- 1:9,4
- Grind
- Medium-fine
- Time
- 4:30
The classic coffee maker, done right: hot water right from the start, medium heat, and take it off the heat at the right moment. A full-bodied, intense coffee with hints of chocolate.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialCafetera italiana (moka)La cafetera de fogón de toda la vida: el vapor empuja el agua a través del café. Intensa, con cuerpo y muy barata.€20–60approx.
- RecommendedMolinillo manual de muelasMuelas cónicas y una manivela: molienda uniforme y ajustable por poco dinero. La mejor inversión para mejorar tu café.€60–300approx.
- RecommendedHervidorEl hervidor eléctrico de siempre. Calienta el agua rápido para casi cualquier método; con un poco de maña, sirve hasta para el goteo.€15–50approx.
- OptionalBáscula de 0,1 gUna báscula con precisión de 0,1 g y temporizador. Pesar el café y el agua es la forma más sencilla de repetir una buena taza.€15–250approx.
No Cafetera italiana (moka)? This works too
- AeroPress€35–55Un cilindro de plástico con émbolo: inmersión y una presión suave. Versátil, resistente y casi irrompible. Ideal para viajar.
- Napoletana (cuccumella)€25–45La cafetera napolitana que se da la vuelta: el agua hierve abajo y, al girarla, gotea por gravedad sobre el café. Más suave que la moka.
Method
For a 3-cup moka, boil the water in the kettle. Meanwhile, it grabs 16 g of coffee to medium-thin milling, like table salt.
Start with hot water shortens the time to the fire and prevents coffee from being cooked and bitter.
Pour the hot water at the base to just below the safety valve, about 150 g. Never above.
Fill the funnel with coffee to the edge, untightened. Level it with your finger and clean the edge grains to close well.
Toss the top by holding the base with a cloth, because it burns. Put it on medium heat with the lid open.
If the fire is wider than the base, put it down: the flames should not go up the sides.
When the coffee starts to come out, let it flow slowly. As soon as the jet becomes clear and starts to gorge, about 4-5 minutes after putting it in the fire, remove it.
4 min
Cools the base under the tap or with a wet cloth to cut the extraction. Remove the coffee from the top and serve it right away.
It is the basis of the Cuban coffee: beat the first drops with sugar to make the foaming.
Tips and warnings
- Never fill the base above the valve and do not press the coffee: the pressure must always have where to escape.
- Check the rubber and valve from time to time; change them if they are hard or cracked.
- If it is made of aluminium, wash it only with hot water, without soap or dishwasher.
- If it tastes like burning, put the fire down or remove it before; if it gets watered, it grinds a little bit more thin.
- No Italian coffee maker: an AeroPress with little water (15 g coffee for 90 g water) gives a similar concentrated coffee.
One last thing
When the moka pot starts to gurgle, that’s your cue: take it off the heat… and, if you fancy it, buy us a Ko‑Fi.