Moka Pot: Rezept und Ratio

Schritt für Schritt: Scott Rao Moka Pot

Profi-Rezept, eines der ausgewählten Rezepte von Champions, Röstereien und der Atlas-Redaktion.

Pre-boiled water reduces time on heat, prevents scorching. Low heat, remove early, stop with cold towel. Moka without the bitterness.

1. 1

   Ausrüstung vorbereiten

   • 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

   Heißes Wasser zugeben

   • ab 0:00
   • 150 g aufgießen

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

3. 3

   Kaffee mahlen

   • ab 0:00

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

4. 4

   Kaffee einfüllen

   • ab 0:00

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

5. 5

   Tipp

   • ab 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

   Warten

   • ab 0:00
   • Dauer 2:00

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

7. 7

   Warten

   • ab 2:00
   • Dauer 1:15

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

8. 8

   Tipp

   • ab 3:15

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

9. 9

   Tipp

   • ab 3:15

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