Official
Open in appJames Hoffmann's improved moka-pot method combines preheated water, a fine-medium grind, and low heat to reduce thermal stress on the grounds. It aims for a sweeter, cleaner concentrate with less bitterness and no burnt edge.
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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
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Method
Before you brew
- 1 Add 17g of grounds.
-
Pour 1 / 6
Fill the base with 270g, up to just below the safety valve.
+270g→ 270g 100°C -
Prepare 2 / 6
Screw the pot together.
-
Prepare 3 / 6
Place on the heat.
-
Prepare 4 / 6
Pull the pot off the heat at the first sputter.
-
Prepare 5 / 6
Cool the base under cold water to stop extraction.
-
Done 6 / 6
Ready to drink.
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.
