Grind your coffee a little coarser than table salt. You will need approx 15-17g of coffee.
Boil your kettle with fresh water.
Add your boiled water to the brewing chamber, just up to the fill line.
Fill the basket with coffee, slightly mounded, and level the surface off with your finger. Brush away loose grounds on the top edge of the filter basket.
Carefully screw the top of the brewer to the bottom not over-tightening it.
Place the Moka pot on your stove over a medium heat ensuring the handle is not in any direct heat.
Keep the lid open and wait for the coffee to extract into the top chamber.
Once the coffee starts to bubble out of the inner spout and no more liquid emerges carefully take the Moka pot off the heat and run the bottom chamber under a cold tap to stop any further extraction.
Pour and enjoy.
Chipp Tip
If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.
ABOUT THE MOKA POT
Most people will have a Moka Pot in their cupboard. It's a timeless classic and it's easy to see why. Created in 1933 by Italian engineer Alfonso Bialetti, it quickly became an essential of Italian day-to-day life.
But does this Italian staple live up to it's reputation as one of the most traditional and well known of all the coffee makers out there? We certainly think so!
Every wanted espresso style coffee that packs a punch; in the comfort of your own home - then this is the method for you.
It's easy to see why it became so popular in Italy after the rise of the espresso machine.
OUR FAVOURITE MOKA POT COFFEE
When it comes to selecting a coffee to brew using a Moka Pot, we always lean towards espresso blends.
At Chipp Coffee Co there's one stand out blend that we've perfected and think is truly delicious when brewed as either espresso or in a Moka Pot.
Our house espresso blend, Highwire, is made up of Brazilian and Colombian coffees, all roasted to bring forward their best flavours. Flavour notes of caramel, spice and roasted almond make it a smooth brew in the Moka Pot.
