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Open in appJames Hoffmann's improved moka pot technique.
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Parameters
- 17 g
- Coffee
- 270 g
- Water
- 1:15.9
- Ratio
- 100 °C
- Temp
- 4 medium-fine
- Grind
- ~270 ml
- Yield
Method
-
Pour 1 / 4
Boil water. Fill bottom chamber to just below valve.
-
Wait 2 / 4
Add coffee. Don't tamp. Assemble quickly. Place on lowest heat.
-
Wait 3 / 4
Coffee flows slowly. Should look like warm honey.
-
Done 4 / 4
When starts sputtering, remove and wrap base in cold towel.
Notes
Original source
Recipe by James Hoffmann, published at youtube.com.
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Definitions, ratios and protocols behind this recipe.
- Moka pot Bialetti patented the moka pot in 1933 and the design hasn't changed much since. A bottom chamber holds water, a basket holds coffee, an upper chamber receives the brew. Heat the base on the stove; pressure builds in the bottom chamber as water heats; steam pressure pushes hot water up through the basket and into the upper chamber. It's a stovetop pressure brewer, not espresso — pressure tops out around 1.5 bar, where espresso machines run 9.
- Brewer families Brewers split into three families by how water meets coffee. Each family has a character. Knowing which family you're using tells you what kind of cup to expect — and which mistakes are easy to make.