Moka Pot Coffee – visual recipe
I love my coffee. I love my coffee black. And I love it strong. Real strong. So strong that I am buzzed for a good 2 hours after I consume the black (or brown, depending on the type of coffee) elixir.
I hate my coffee being made in those horrible electric coffee machines with their shite paper filters. I like to make my coffee in a “Moka Pot” .
In India, I purchased a Moka pot from T-Nagar in Madras. It is also available in the less known town of Arakkonam (3-4 hours from Madras) and in the Malleshwaram area in Bangalore (so my parents tell me). I also found it in eastern states of Assam and West Bengal. The point I am trying to make is, if you search hard enough, you’ll find that the availability of a Moka pot is quite large! And oh yes, you may want to ask for a “coffee percolator” and then choose the Moka pot out of the many variations that will be on exhibition.
So getting down to business.
I use an Italian dark roast bean (will work with other coffee varieties as well). I grind my own coffee in my Krups coffee grinder. For a 2 strong shots of coffee (close to espresso), you would need around 30 grams of coffee powder. You could use store bought ground coffee as well.
How fine the ground should be, how coarse is okay, Mary Poppins, those are all questions up for debate and no one seems to have found the RIGHT answer yet.
Once you have the beans ground, you would assemble the Moka pot as so:
You fill the bottom section with water all the way up to the safety valve.
You fit the filter over the bottom section.
You fill the filter with your coffee and make sure you “tamp” or pat it down well. Not too tight neither too loose — it needs some practice to figure out the exact amount of pressure you need to tamp it down with. Experienced baristas say “20 psi” should be good. Go figure out what 20 psi is and then do it if you would like!
You screw the spout on and place it on a medium-medium high heat. A low-medium heat is quite good too as the longer you let the coffee brew, the more it’s oils and subsequently the flavors are extracted.
Now you will wait. As the first few drops of coffee emerge, you could distill it off immediately to make espresso. Here’s a useful link on how to do that: ( http://www.ineedcoffee.com/06/moka/ ). These first few drops are the strongest.
Once your coffee is brewed, the pot starts sputtering as all it’s blowing out now is air. Pour it out into a mug and enjoy!
I would strongly recommend not consuming more than 2 of these per day. I would also strongly recommend using a smaller cup (demitasse preferably). The surgeon general also recommends not snorting it through your nose as it might interfere with the general functioning of your sinuses or injecting it rectally (although coffee enemas are quite the rage).