Making stovetop espresso with a Moka pot is a classic and simple way to brew rich, flavourful coffee at home. Follow these steps to achieve the perfect cup:
Place filter in the Chimex with the thicker side towards the spout Rinse the filter with hot water to remove any papery taste and to preheat the Chemex. Discard the rinse water.
Use a ratio of 1:15 for coffee to water. For example, 30 grams of coffee to 450 grams (ml) of water is a good starting point for two cups.Grind your coffee to a medium-coarse consistency, like coarse sea salt.
Place the Chemex on the scale. Add your coffee to the filter, spreading it evenly. Gently shake or tap the Chemex to settle the grounds. Once the coffee is levelled, press the tare button on your scale to reset it to zero.
Start your timer and pour enough hot water (about twice the weight of the coffee, e.g., 60 grams for 30 grams of coffee) to saturate all the grounds.Stir gently or swirl the Chemex to ensure even saturation. Let the coffee bloom for 30-45 seconds as it releases carbon dioxide.
Continue pouring water in a slow, circular motion, starting at the centre and moving outward, avoiding the edges of the filter. Pour in small increments, allowing the water level to drop slightly between pours, until you reach your target weight. This should take about 3-4 minutes.
Once you’ve poured all the water, let the coffee fully drain through the filter. The process should finish within 4-5 minutes in total. If the coffee drains too fast, your grind may be too coarse; if it drains too slow, it may be too fine. Adjust accordingly, you’ll soon become a pro getting the grand just right.
Carefully remove the filter with the used grounds and discard it. Swirl the Chemex to mix the coffee evenly, then pour into cups and enjoy!
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