Light Roast
Open in appMoka pot technique for light roasts. Boiling water start and low heat.
Free iOS No signup 1000 recipes by 124 baristas
Parameters
- 15 g
- Coffee
- 200 g
- Water
- 1:13.3
- Ratio
- 100 °C
- Temp
- 5 medium
- Grind
- ~200 ml
- Yield
Method
-
Pour 1 / 4
Boil water. Fill bottom chamber to just below valve.
-
Wait 2 / 4
Add coffee. Don't tamp. Assemble quickly. Place on lowest heat.
-
Wait 3 / 4
Coffee flows slowly. Should look like warm honey.
-
Done 4 / 4
Remove at sputter. Run cold water on base to stop extraction.
Notes
Original source
Published at youtube.com.
More Moka Pot recipes
See all Moka Pot recipesOther Traditional models
View all Traditional modelsLearn the fundamentals
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.