Moka pot

The eight sided pot has stood on Italian stoves since 1933. It does not make espresso, because it works with one or two bar of pressure instead of nine. What it does make is a dense, strong coffee somewhere between filter coffee and espresso, which with hot milk becomes a breakfast you do not forget.

How it works

Water is heated in the lower chamber. Steam pressure pushes it up the riser tube, through the coffee in the funnel basket and on into the upper chamber. As soon as the water runs out, steam follows, and the coffee spits and gurgles. That steam is exactly the reason for bitterness, and exactly what you want to avoid.

The recipe without bitterness

1. Fill the lower chamber with hot water to just below the safety valve. Hot water shortens the time on the stove and protects the coffee from being preheated.
2. Fill the basket loosely with finely ground coffee, do not press it, just level it off.
3. Screw the pot together, holding the hot chamber with a cloth.
4. Put it on medium heat and leave the lid open.
5. As soon as the coffee flows evenly and turns lighter, take the pot off the heat before it gurgles. Hold the base briefly under cold water, which stops the extraction.

Aluminium or stainless steel

Aluminium conducts heat better and is the original. It must not go in the dishwasher or on an induction hob. Stainless steel works on induction, is dishwasher safe and heavier, but needs a little more heat. For the taste the two are equal, as long as the recipe is right.

Care

Rinse with warm water only, no detergent, and dry it well. Replace the gasket every one to two years. The dark patina inside is part of it.