![]() ![]() The coffee is done when the upper section is full and just steam emerges from the spout.As soon as coffee begins to emerge (you will hear it starting to gurgle and bubble out), turn off the flame and let the rest of the coffee slowly percolate through.If you do not have a small-enough burner, you might need to use a stove top heat diffuser to tame the flame. Set it on the stove over a brisk flame that is not larger than the diameter of the bottom of the pot.Screw the upper section on tightly, making sure it is straight.Brewing in batches for infrequent large gatherings is better than compromising taste with a large pot for small servings, or wasting excess coffee. If you rarely need to serve large groups, a 6-cup moka pot or smaller is advised. Run the tip of a finger around the edge of the filter basket to remove any stray coffee grinds so that you'll be able to screw on the top half without any obstructions. The 18 cup one is huge and can serve for groups of over 5 people.A shot of moka pot espresso doesn’t have the characteristically smooth crema that a standard espresso. The difference in pressure can be noticed in the coffee. You can gently pat it with the back of a spoon or your fingers to make the surface level, but do not tamp it down tightly (that would create too much pressure and could cause hot coffee to spray everywhere). A moka pot uses pressurized water to extract coffee from grounds, but the pressure (2 bar) is much lower than that of an espresso machine, which on average goes to 10 bar or higher. ![]() The coffee should be level with the top of the filter. ![]() Fill the filter basket with medium-grind coffee.Replace the filter basket on top of the bottom half of the pot.Unscrew the top half of the moka pot, remove the filter basket, and fill the lower section with water just to the level of the bottom of the round safety valve (you should be able to see this inside of the water chamber). ![]()
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