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Blue Bottle Moka Pot



Though it’s been a mainstay in kitchens worldwide for more than 80 years, the moka pot has been largely left out of specialty coffee’s recent surge. So in early 2014, we decided it deserved a tune-up. Working with the industrial designer Joey Roth, we developed an updated take on a classic brew vessel, which produces dense and viscous coffee – close in texture to a well-rendered AeroPress.

Step 1

Weigh out 15-18 grams of coffee and grind about as fine as you would an AeroPress (somewhere between espresso and drip coffee).

Step 2

Boil about 500 grams of water in a kettle, then let sit for one minute.

Step 3

Fill your moka pot’s bottom chamber with 250-300 grams of water.

Step 4

Fill the pot’s filter with your coffee. There’s no need to tamp down the grounds.

Step 5

Place the full filter in the moka pot’s lower chamber.

Step 6

Screw the pot’s ceramic upper component onto its bottom chamber. Be careful! The bottom will be hot by this point.

Step 7

Place the moka pot on a medium flame.

Step 8

Around the 3:30 mark, the moka pot will start to gurgle and sputter a bit. Unlike with soups and pet cats, this is actually a sign that things are going well!

Step 9

As the water boils, coffee will begin to fill the pot’s upper chamber.

Step 10

Your coffee (expect about 180 grams of it) is ready when the sound of percolation changes from a healthy gurgle to a dry gasping. Serve in a heated mug.