Pre-Boiled Water
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.
- Chocolate
- Caramel
- Full-bodied
- Medium roast
- Dark roast
- Standard
- Beginner
- Total
- 3:30
- Ratio
- 1:7.8
- Coffee
- 18 g
- Temp
- 100 °C
The Pre-Boiled Water recipe by Scott Rao for the Moka Pot uses 18 g of coffee and 140 g of water (1:7.8 ratio), at 100°C, with a target brew time of 3:30.
Parameters
- 18 g
- Coffee
- 140 g
- Water
- 1:7.8
- Ratio
- 100 °C
- Temp
- 3 fine
- Grind
- 3:30
- Total
- 1
- Servings
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.
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 Scott Rao
-
Spoon-Dug Bloom
1:17Chemex 6 Cup
- Balanced
- Nutty
Total 4:00 Temp 97°C -
Floating Plunger
1:18French Press 3 Cup
- Chocolate
- Balanced
Total 5:00 Temp 95°C -
Floating Plunger
1:18French Press 8 Cup
- Chocolate
- Balanced
Total 5:00 Temp 95°C -
Triple Pre-Wet
1:20Tricolate
- Sweet
- Caramel
Total 9:00 Temp 100°C -
Daily
1:17Next Level Pulsar
- Fruity
- Sweet
Total 4:00 Temp 100°C
Original source
Recipe by Scott Rao, published at youtube.com.
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100g
+50g Add water