THE MOKA POT 

The Moka Pot is a gas top coffee brewing equipment that was created by inventor Luigi De Ponti for Alfonso Bialetti in the early 1930s. From Italy it spread across the world in less than a decade. Seen in almost every household today, the MOKA POT is known for its reputation to dish out an espresso like brew in the comforts of your home.

So lets jump in to the basics and method.

THINGS YOU NEED:

• URBAN BEANS FILTER COFFEE : Silver Sky, Urban Truth or Gold Mist
• MOKA POT : Size depending on the cups you want to brew.
• Water : Hot almost to a boiling temperature
• A small towel or kitchen tissue.

PREPARATION:

• Fill up the Moka Pot Coffee basket to the top, take a spoon edge and cut around the grounds with it. Do not tamp the grounds. Do not pack it too tight.
• Fill the water chamber with “hot to boiling water” (70 Deg C) up to the very bottom of the release valve.
• Wet a tissue or towel and chill it in your freezer, if possible maybe 15 mins before you start or just keep it ready. It needs to be cool once your POT is ready to pour.
• Assemble the Moka Pot, making sure no coffee is seen on the ridges ensuring the assembly pieces screw together well. 
• Set it on your gas-stove and turn it to low-medium heat. If you can, place it on the edge of the burner to avoid the handle getting too hot and melting if it is made of a polymer or plastic.
• The process is slow, so do not loose patience and keep opening the lid. It will be easily 7-8 minutes before the action starts. A light stream of hot steam will appear through the spout. 
• Slowly and surely, the brew should start seeping into the upper chamber. This means the pressure is working and that the coffee is brewing. If it’s spurting like your grumpy old landlord, you worked up the heat a bit too high – turn that baby down!
• When the coffee is about 60 – 80% of the way up to the spout (make a guess) take it off the burner and put it directly onto the cold tissue. Cooling the pot rapidly helps keep over extracted, bitter liquid from funneling to your coffee. The color should resemble dark honey in ideal cases. Although, a darker color does not mean bad taste.
• Pour and serve immediately in a style that best suits your palate.

2 Cents : Under no circumstances should you ever tamp the grounds in a Moka pot. While it’s necessary in an espresso machine, it’s a recipe for disaster with Moka pots.

CLEANING

Cleaning the MOKA POT well after use is extremely important. All you need is warm water, light dish cleaning liquid soap, a soft brush is all you need.

Carefully and slowly, reach all the crevices and parts of the MOKA POT to clean it well. Be gentle with the filter mesh so as to not damage it. Dry it well and store in a clean dry place.

Buy Our Filter Coffee : https://urbanbeanscoffee.com/product-tag/filter-coffee/