If there's one bit of kit that's been sitting on Italian hobs for about as long as anyone can remember, it's the moka pot, and there's something really lovely about the gurgling noise and the smell that fills the kitchen while you wait. It makes a strong, rich coffee that isn't quite espresso but is much closer to it than you'd expect, and it costs a lot less than an espresso machine (which Douglas points out leaves more money for treats).
What you'll need
A moka pot, a kettle, a tea towel and your favourite Ginger Dog Coffee ground medium-fine, so finer than you'd use for a cafetiere but coarser than for espresso, a bit like table salt. You don't really need to weigh anything, you just fill the basket to the top and level it off, and the pot does the rest.
Any of our blends work well, and moka pots really bring out the richness of the coffee. If you fancy one in the evening or without the caffeine, Tico is our decaf.
Step 1 - Fill the base
Use hot water from the kettle rather than cold, and fill the bottom chamber up to just below the little safety valve, never over it. Starting with hot water means the pot spends less time sitting on the heat, which stops the coffee getting that burnt, metallic taste that puts a lot of people off moka pots.
Step 2 - Fill the basket
Spoon your coffee into the basket until it's heaped, then level it off with your finger without pressing it down (this is the opposite of an espresso machine, so no tamping, however tempted you are). Wipe any stray grounds off the rim so the pot seals properly.
Step 3 - Screw it together
Drop the basket into the base and screw the top on firmly. The base will be hot from the water, so hold it with the tea towel, unless you want Douglas rushing in to see what all the fuss is about.
Step 4 - Put it on the heat
Put the pot on a medium-low heat with the lid open so you can see what's happening, and stay close by, because this one can't be left. After a minute or two the coffee will start to come up into the top chamber, thick and honey-coloured at first. When it turns paler and starts gurgling and sputtering, that's your cue to take it off the heat.
Step 5 - Stop it and pour
Run the base under the cold tap for a few seconds, or stand it on a cold, damp cloth, to stop the coffee cooking any further. Give it a stir in the pot, then pour it out straight away. It's strong, so drink it as it is, or add hot water for an americano-style cup, or hot milk if you'd like something creamier.
Once it's cooled, rinse it with warm water and dry it well, and try to avoid washing-up liquid, which can leave a taste behind.
Whichever blend you choose, we're so glad you found us and hope your moka pot becomes a favourite.
