Brewing
Moka Pot. The one most Indian kitchens already own.
Unfairly maligned, usually because people start it cold and walk away. Fill the boiler with water that has already boiled, keep the flame low, and take it off the heat the moment the stream turns pale. Done properly it is closer to a rich filter coffee than to espresso, and it is very hard to beat on a wet morning.
The one most Indian kitchens already own.
The recipe
- Grind
- Fine-medium
- Ratio
- 1 : 8
- Dose
- 18 g / 150 g
- Water
- Pre-boiled
- Total time
- 4:00
Step by step
- PrepFill the boiler to just below the valve with water off the boil. Use a towel — it is hot.
- 0:0018 g in the basket, levelled, never tamped. Screw the top on and set a low flame.
- 2:30–3:30Coffee should arrive as a slow, dark stream. A violent sputter means the flame is too high.
- 4:00The moment the stream goes pale and hisses, off the heat and onto a wet cloth.
- AfterStir the pot before pouring — the first and last of the extraction are not the same coffee.
Cupped best with MistRoot Estate Robusta — Robusta AA, Pre-boiled water, 250 g from the Brahmagiri Range, Kodagu (Coorg).
The other five
Same bean, a different drink.
Change the method and the coffee changes with it. Each of these has its own recipe, dialled in on our own lots.