Extra Strong
Maximum strength moka pot brew. Finer grind and fuller basket for a rich, espresso-like shot.
- Chocolate
- Nutty
- Full-bodied
- Dark roast
- Long
- Beginner
- Total
- 5:00
- Ratio
- 1:10
- Coffee
- 20 g
- Temp
- 100 °C
The Extra Strong recipe by Stumptown Coffee Roasters for the Moka Pot uses 20 g of coffee and 200 g of water (1:10 ratio), at 100°C, with a target brew time of 5:00.
Parameters
- 20 g
- Coffee
- 200 g
- Water
- 1:10
- Ratio
- 100 °C
- Temp
- 2 fine
- Grind
- 5:00
- Total
- 1
- Servings
Method
-
0:00Pour
Fill bottom chamber with pre-boiled water to valve.
+200g 10s Slow -
0:15Wait
Assemble with full basket. Low heat to control extraction speed.
-
4:00Wait
Coffee flows slowly. Should be dark and syrupy.
-
5:00Done
Remove at first sputter. Cool base immediately.
Notes
More Moka Pot recipes
-
Classic
1:10by Bialetti
- Chocolate
- Caramel
Total 4:30 Temp 95°C -
Dark Roast
1:8by Bialetti
- Chocolate
- Nutty
Total 3:30 Temp 100°C -
Dark Roast for Two
1:15- Chocolate
- Nutty
Total 4:00 Temp 100°C -
Official
1:15.9by James Hoffmann
- Chocolate
- Caramel
Total 5:00 Temp 100°C -
Iced
1:12.5- Chocolate
- Caramel
Total 4:00 Temp 100°C
Other Traditional methods
More by Stumptown Coffee Roasters
-
Oscillating Pour
1:16.7Chemex 6 Cup
- Balanced
- Sweet
Total 4:00 Temp 96°C -
Official
1:16.1Chemex 8 Cup
- Balanced
- Sweet
Total 5:00 Temp 96°C -
Two-Stage Fill
1:16.1French Press 3 Cup
- Chocolate
- Balanced
Total 4:15 Temp 96°C -
Two 1:18 Pours
1:18.1Bee House
- Sweet
- Caramel
Total 2:00 Temp 96°C -
Filtron
1:4.7Cold Brew
- Chocolate
- Caramel
Total 16h Temp 20°C
Original source
Recipe by Stumptown Coffee Roasters, published at stumptowncoffee.com.
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100g
+50g Add water