OUR ULTIMATE MOKA POT RECIPE

The Moka pot, also known as a stovetop espresso maker, has a rich history that dates back to the early 1930s. It was invented by Luigi De Ponti, an Italian engineer, but popularised by Alfonso Bialetti, who made significant improvements to the design and brought it to the masses.

In 1933, De Ponti patented the first Moka pot, which used a similar concept to the modern version. However, it wasn't until 1933 when Alfonso Bialetti founded the Bialetti company and further refined the Moka pot's design that it became widely known.

Bialetti's key innovation was the introduction of the iconic octagonal shape and the unique eight-sided brewing chamber, which allowed for optimal heat distribution and pressure buildup during brewing. This design feature has remained a trademark of the Moka pot ever since.

During the 1950s and 1960s, Italy experienced a coffee culture boom, and the Moka pot became an essential part of Italian households, providing a convenient and affordable way to enjoy a full flavoured coffee with a taste reminiscent of espresso.

Today, the Moka pot remains a popular coffee brewing method worldwide, admired for its simplicity, efficiency, and ability to produce a robust and flavorful cup of coffee without the need for expensive espresso machines. It has become an iconic symbol of Italian coffee culture and a staple in many coffee enthusiasts' homes around the globe.

THE RECIPE

The Moka pot has three chambers: the boiler, the coffee chamber, and the serving chamber. The process starts by heating water in the bottom chamber, creating steam and pressure that pushes water through the coffee grounds in the middle chamber, and finally into the top chamber. The challenge with the Moka pot is preventing it from getting too hot and having incredibly hot water passing through the coffee, ultimately ending up with a overly bitter cup.

1. Start off with using boiling water into the boiling chamber. Putting boiling water into the cold base brings the water temperature down to around 90°C which is perfect for putting onto your heat source.

2. Fill your coffee basket with freshly ground coffee. Most moka pots have a a 10:1 ratio. If you fill the boiler up to just below the safety valve, it will typically hold 10 x more water by weight than you can fit coffee into the basket.

3. Next is puck prep. Once your coffee is in the basket, give it a little tap on the table to settle the grounds. You can then use your needle distributor to evenly distribute the coffee, just like you would if you were prepping a portafilter for espresso.

4. Now add a filter paper from your AeroPress, just underneath the top section of the Moka pot. This will add another layer of filtration and give you a cleaner cup. You can also wet the filter paper at this point to make sure it stays in place.

5. Using a towel to hold the boiler section, screw the 2 pieces together.

6. You now need to heat your Moka pot and start the brew. The aim is to heat the pot until liquid begins to flow through into the chamber and then try and maintain that pressure and temperature. Once the pot is on the heat, open the lid so you can see what is going on. You are looking for an even, steady stream of coffee leaving the spout.

7. Finally, pour the coffee into your favourite cup and enjoy.