Moka Pot Coffee
Moka Pot Coffee, Bialetti & SCA
Section titled “Moka Pot Coffee, Bialetti & SCA”Description
Section titled “Description”A concentrated, espresso-style coffee brewed in a 6-cup moka pot using hot water and a medium-fine grind. Based on Bialetti standard operating procedures and SCA extraction principles.
Yield: ~3 × 40g shots
Ingredients
Section titled “Ingredients”| Item | Amount | Notes |
|---|---|---|
| coffee beans | 30g | medium-fine grind, 45 clicks |
| water | 300g | just below the safety valve |
| water temp | ~90°C+ (off-the-boil) |
| Items |
|---|
| 6-cup moka pot |
| kingrinder k6 |
| kitchen scale |
| kettle |
| towel |
Recipe
Section titled “Recipe”-
Prep water: Boil water and pour 300g into the bottom chamber. Using hot water prevents the grounds from “cooking” while waiting for the pot to heat up.
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Grind: Weigh 30g of beans and grind at 45 clicks on the K6.
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Fill basket: Add grounds to the filter basket. Tap the side to level the bed, but do not tamp or compress the coffee. Ensure the rim is clear of stray grounds.
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Assemble: Use a towel to hold the hot base and screw the top on firmly to ensure a pressure-tight seal.
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Brew: Place on medium-low heat with the lid open.
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The cut-off: Watch for the coffee to turn a pale honey color or begin to sputter. Immediately remove from heat and run the base under cold tap water to stop the extraction.
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Serve: Divide into three portions of approximately 40g each for a concentrated, espresso-style base.