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Light Roast

Moka Pot

Moka pot technique for light roasts. Boiling water start and low heat.

  • Chocolate
  • Caramel
  • Full-bodied
  • Medium roast
  • Long
  • Beginner
Total
5:00
Ratio
1:13.3
Coffee
15 g
Temp
100 °C

The Light Roast recipe for the Moka Pot uses 15 g of coffee and 200 g of water (1:13.3 ratio), at 100°C, with a target brew time of 5:00.

Parameters

15 g
Coffee
200 g
Water
1:13.3
Ratio
100 °C
Temp
5 medium
Grind
5:00
Total
1
Servings
Grind · 5/10 · medium
FINE COARSE

Method

5:00 · total
  1. 0:00
    Pour

    Boil water. Fill bottom chamber to just below valve.

    +200g 15s Slow
  2. 0:30
    Wait

    Add coffee. Don't tamp. Assemble quickly. Place on lowest heat.

  3. 4:00
    Wait

    Coffee flows slowly. Should look like warm honey.

  4. 5:00
    Done

    Remove at sputter. Run cold water on base to stop extraction.

Notes

Light roasts in a moka pot benefit from starting with boiling water and using low heat, similar to the Hoffmann method. The coarser grind prevents harsh bitterness. Remove quickly when sputtering starts.

More Moka Pot recipes

See all Moka Pot recipes →

Other Traditional methods

Original source

Published at youtube.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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