Scott Rao Moka Pot

Step by step

18 g of coffee to 150 g of water: a 1:8.3 ratio. Water at 95°C, about 3:15 min in total.

1. 1

   Prepare equipment

   • 95°C

   Boil water separately in a kettle, about 95 C. Pre-boiled water keeps the pot on the heat for far less time.

2. 2

   Add hot water

   • from 0:00
   • pour 150 g

   Fill the base with the hot water up to the safety valve.

3. 3

   Grind the coffee

   • from 0:00

   Grind 18 g slightly finer than table salt - coarser than espresso.

4. 4

   Add the coffee

   • from 0:00

   Fill the basket level with the rim and do not tamp.

5. 5

   Tip

   • from 0:00

   Careful - the base is full of near-boiling water. Assemble the pot holding it with a towel, then put it on low heat.

6. 6

   Wait

   • from 0:00
   • for 2:00

   Wait for the first coffee to appear in the upper chamber.

7. 7

   Wait

   • from 2:00
   • for 1:15

   Let it flow slowly. Keep the heat low - a violent stream means scorched coffee.

8. 8

   Tip

   • from 3:15

   Take it off the heat the moment the stream turns pale or starts to sputter.

9. 9

   Tip

   • from 3:15

   Wrap the base in a cold wet towel to stop the extraction.