The stovetop brewer that convinced an entire continent it was making espresso. Loveable lie.
INSTRUCTIONS
Fill the bottom chamber with cold water up to the pressure relief valve — not above it.
Fill the filter basket with medium-fine ground coffee, leveled (not tamped). Tamping blocks flow and causes over-pressure.
Screw the top chamber on firmly. Place on medium-low heat with the lid open so you can watch.
When coffee begins flowing into the top chamber, reduce heat to low. Pull off the stove when the flow turns from dark stream to light, sputtering foam. Don't let it gurgle — that's over-extraction.
TROUBLESHOOTING
Bitter / burnt: Heat too high, or left on stove too long. Pull it earlier.
Weak / watery: Grind too coarse or heat too low. Use medium-fine and medium heat.
Leaking: Rubber gasket worn out. Replace it — they're cheap and available everywhere.
FAQ
No. A Moka pot produces about 1–2 bar of pressure vs. a proper espresso machine's 9 bar. The result is strong, concentrated coffee — not true espresso. Still excellent.
.svg)
