Low-and-Slow Moka Pot

Method

1. Fill the boiler with hot (not boiling) water to just below the valve.
2. Fill the basket loosely with fine-medium coffee. Level, don't tamp.
3. Assemble with a towel (the base is hot) and place on medium-low heat with the lid open.
4. As soon as coffee flows steadily, lower the heat. When it turns pale or sputters, remove from heat.
5. Run the base under cold water to stop extraction. Stir the coffee before serving.

Starting with hot water shortens the time the grounds sit on a hot stove, keeping bitterness in check. Stopping before the sputter avoids the burnt end of the brew.

Designed for

Aims for: intense, chocolate, caramel, heavy body

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