Scott Rao
Scott Rao's refined moka pot technique. Pre-boil water before adding to the bottom chamber to reduce the coffee's exposure to heat. Medium heat, remove when sputtering begins.
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- Coffee
- 18 g
- Water
- 140 g
- Ratio
- 1:7.8
- Temp
- 100 °C
- Grind
- 3 fine
- Total
- 3:30
- Servings
- 1
Method
-
0:00Pour
Fill bottom chamber with 140g of pre-boiled water to just below the valve.
+140g 10s slow -
0:10Wait
Add coffee to basket, level but don't tamp. Assemble pot.
20s -
0:30Wait
Place on medium heat. Lid open to watch extraction.
120s -
2:30Wait
Coffee should begin flowing up. Steady stream, honey-colored.
60s -
3:30Done
Remove from heat when sputtering begins. Run under cold water to stop extraction.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
The key to Rao's moka pot method is using pre-boiled water. This dramatically reduces the time the coffee basket sits over heat, preventing the bitter, burnt flavors common in moka pot coffee. Use medium heat, not high, and remove from heat the moment sputtering begins.
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100g
+50g Add water