Iced
Open in appDesigned for iced moka-pot coffee, this recipe deliberately brews a concentrated base so melting ice does not immediately flatten it. The cup should remain bold and full-bodied when cold, with a brisk finish and clear roast character.
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Parameters
- 20 g
- Coffee
- 250 g
- Water
- 1:12.5
- Ratio
- 100 °C
- Temp
- 3 fine
- Grind
- 200 g
- Ice
- ~450 ml
- Yield
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Method
Before you brew
- 1 Add 20g of grounds.
-
Pour 1 / 5
Fill the base with 250g, up to just below the safety valve.
+250g→ 250g 100°C -
Prepare 2 / 5
Screw the pot together.
-
Prepare 3 / 5
Place on the heat.
-
Prepare 4 / 5
Pull the pot off the heat at the first sputter.
-
Done 5 / 5
Iced coffee ready.
Notes
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Other Traditional models
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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.
