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BigBoss · M
- Fill the bottom chamber with hot or near boiling water (This reduces the time that your coffee is exposed to extremely hot metal, and near direct heat from your stove). Stop pouring just below the safety pressure valve.
- When you add the coffee to the basket, don't tamp it, just give it a few taps against the table to distribute the coffee more evenly and then level it with your finger. Tap again, gently.
- Make sure there's a good seal between both halves of the moka pot. For this you need to check that the gasket is clean on both sides and free of debris, coffee or anything that could prevent a perfect seal. Tighten firmly but don't over do it.
- Once on the stove, keep an eye on the heat. Start with moderate/low heat. As soon as the coffee starts flowing into the upper chamber lower the heat to keep the flow steady. When it starts sputtering remove from heat immediately.
- After removing it from the heat, you can cool down the bottom chamber by (carefully) putting it under running cold water from your faucet (keep the moka pot at an angle so the cold water only hits the bottom part. You don't want cold water to make it into your coffee). This is normally not a critical step, but helps preventing hot water with almost no coffee content to be added to your cup.
- When you add the coffee to the basket, don't tamp it, just give it a few taps against the table to distribute the coffee more evenly and then level it with your finger. Tap again, gently.
- Make sure there's a good seal between both halves of the moka pot. For this you need to check that the gasket is clean on both sides and free of debris, coffee or anything that could prevent a perfect seal. Tighten firmly but don't over do it.
- Once on the stove, keep an eye on the heat. Start with moderate/low heat. As soon as the coffee starts flowing into the upper chamber lower the heat to keep the flow steady. When it starts sputtering remove from heat immediately.
- After removing it from the heat, you can cool down the bottom chamber by (carefully) putting it under running cold water from your faucet (keep the moka pot at an angle so the cold water only hits the bottom part. You don't want cold water to make it into your coffee). This is normally not a critical step, but helps preventing hot water with almost no coffee content to be added to your cup.
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BigBoss · M
@Underconstruction No prob. Hope any of that helps.
@BigBoss Muchas gracias. Me encanta el café. Compré una cafetera de estas recientemente y quería asegurarme de preparar el café de la manera correcta.
eventtemple123 · 22-25, M
