MOKAPOT

Background

A Italian-made, eight-sided wonder, the Mokapot. It’s experiencing a resurgence lately, which is no doubt due to its ability to produce a viscous, appropriately dense espresso with no electricity or fancy equipment. We’re also charmed by the little gurgle it makes as it works its magic on the stovetop.
MOKAPOT


WHAT YOU WILL NEED TO BREW

  • 20-22g Singh Beans Coffee
  • Mokapot
  • Coffee Grinder (Espresso Grind)
  • Hot water about 96°C
  • Stove/Hotplate
METHOD:

1. Grind your coffee to a fine grind, finer than table salt. You need enough coffee to fill the filter basket.

2. Boil your water and add the heated water to just below the pressure valve.

3. Fill the basket with coffee, and level the surface.

4. Screw the top and bottom together.

5. Put the moka pot on the stove, use medium heat. Leave the top lid open.

6. The coffee will begin to come out and you will hear a puffing sound and see a rich-brown stream that will get progressively lighter in color. Once the stream is the color of yellow honey, remove from heat source with hot pads and close the lid.

7. Wrap the bottom of the pot in a chilled bar towel or run under cold tap water to stop extraction. We do this to prevent the coffee from developing a metallic taste. The idea here is to get a relatively small amount of coffee which is very concentrated and rich.

8. As soon as the coffee stops bubbling out, pour it into cups or a carafe. You may wish to dilute with hot water depending on preference.