STOVETOP MOKA

This method of making coffee produces a highly concentrated, slightly thick beverage. It can be used as a substitute for espresso, but is not exactly like espresso. My very good friend uses a mock pot to make almost all the coffee he drinks and serves. When desired he adds boiled water to a small amount of moka to make a spectacular cup of coffee. I call this Philspresso.

It is important to get the grind correct for making coffee in a moka pot. I find it is about the same or slightly finer then I use for Percolating or French Press. If it is too fine, the water will not penetrate the coffee and steam will escape through the valve on the lower portion of the pot.

I keep the lid open for the duration of the brew. I find this helps preserve the crema by preventing the steam that collects in the lid from dripping onto the coffee.

I use a low flame to produce a nice gentle brew. The low flame also allows the lid to stay open, because the coffee gently falls into the pot rather than sputtering everywhere.