Stovetop Espresso (aka Moka Pot)

Recommended Grind: Fine (between espresso and medium)

Moka pots don’t make espresso. Not even close. What they do make is very strong and intense coffee that, similar to real espresso, is made by forcing hot water through finely ground coffee.

These pots come in a variety of sizes and an increasing number of stylish shapes. They are traditionally made of aluminum, but high quality stainless steel versions that look great and eliminate concerns about cooking with aluminum are also on the market.  

There are four basic parts to every pot: A lower chamber that holds water, a filter cup for ground coffee, a gasket and an upper chamber to collect brewed coffee.

Fill the bottom chamber with cold water to a level even with or slightly below the steam relief valve. Insert the filter cup and fill it with a  ground coffee that is not as course as medium, but not as fine as espresso.  Don’t tamp it down as you would when making real espresso. If you just mound the grounds a little, they will be tamped when the whole thing is assembled. Fit the filter and ground coffee in the lower chamber.

To assemble, first make sure the gasket is

seated firmly in the bottom of the top section and then screw the top to the bottom. Put the assembled pot on medium heat, not high. It should take about six minutes for the water in the lower chamber to force its way through the grounds and into the upper chamber.

Stay near and listen for the loud SWOOSH that signals that most of the water has been forced through and it’s time to take it off the heat. Do not let it sit on a hot burner or try to rush the process —

you’ll only scald the coffee or damage the pot.