Tuesday, January 13, 2009

Moka pot coffee (stovetop expresso)

The moka is a simple device that uses steam pressure to force water through a strainer to make espresso.
The flavor of moka pot espresso depends greatly on bean variety, roast level, fineness of grounds, and the level of stovetop heat used. Due to the higher pressures involved, the mixture of water and steam reaches temperatures well above 100°C, causing a more efficient extraction of caffeine and flavors from the grounds, and resulting in a much stronger brew when compared to that obtained by drip brewing.

Fill to line with cold water.

Place the filter in the base. Scoop finely ground coffee into filter. Do not pack it.

Screw on the upper half of the carafe. Place on stove and turn on heat to medium-high. After a few linutes, you will hear the coffee filling the carafe. When you hear it sputter (air coming out) remove from heat and serve immediately.

1 comment:

Brenda Heisler said...

Found you because of Bebe. What a nice gal.

You are so lucky to be in France. We've been just to Paris and the countryside. Love the fields of lavender. The pastry shops are amazing. So much to see and do. We rode that fast train. The shops are so quaint. Loved it.