MOKKA POT
[ STOVETOP ESPRESSO ]
The Mokka Pot can be a very tricky mode of preparation. Because of the propensity of the water to be too hot, scalded, harsh coffee can be the result if you're not careful. The grind is very important in Mokka pot coffee - a burr grinder gets better results.

1. Grind your coffee quite powdery, and fill the filter full so that the coffee is mounded above the level of the top of the filter in the center. Do not compress the coffee as you would in an espresso machine.
2. Fill the pot slightly below the line indicating the water level - use good water.
3. Put the heat on low - the brewing cycle should take 4-5 minutes. The goal is to prevent the water from boiling. Just let the heat push the water through the grounds.

If you're not satisfied with the result, experiment with:

1. the grind - most often the grind tends to be too course.
2. water level - using less water can sometimes make a thicker, but sweeter cup.
3. Brewing cycle - slowing down the cycle can eliminate some harshness.
4. The roast - using a lighter roast can sweeten the cup. We are especially fond of Espresso Temescal in the Mokka Pot.