Extra Strong
Open in appStumptown's moka pot guidance informs this extra-strong version, using a fuller basket and finer grind without tamping. It is built as a dense, espresso-like base with enough body and roast intensity to carry milk drinks.
Free iOS No signup 1022 recipes by 130 baristas
Parameters
- 20 g
- Coffee
- 200 g
- Water
- 1:10
- Ratio
- 100 °C
- Temp
- 2 fine
- Grind
- ~200 ml
- Yield
What is 2/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
Before you brew
- 1 Fill the basket with 20g, level it and do not tamp.
-
Pour 1 / 6
Fill the base with 200g of freshly boiled water, up to just below the safety valve.
+200g→ 200g 100°C -
Prepare 2 / 6
Screw the pot together.
-
Prepare 3 / 6
Place on low heat.
-
Prepare 4 / 6
Keep the dark, syrupy flow going, then remove from the heat at the first sputter.
-
Prepare 5 / 6
Cool the base under cold water to stop extraction.
-
Done 6 / 6
Ready to drink.
Notes
Original source
Recipe by Stumptown Coffee Roasters, published at stumptowncoffee.com.
More Moka Pot recipes
See all Moka Pot recipesMore by Stumptown Coffee Roasters
View all recipes by Stumptown Coffee RoastersOscillating Pour
Official
Two-Stage Fill
Two 1:18 Pours
Filtron
Other 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.
