“Made right” is the key. Even after reading how to use it, my coffee was ending up very bitter. The beans were freshly roasted and freshly ground, and I was turning off the heat when I saw it bubble, so I couldn’t see the problem. Then a friend whose work includes training baristas gave me a couple tips:
- As soon as you hear the coffee coming up, turn the heat down.
- Don’t use a dark roast.
These two things made a huge difference in the quality of the brew. So when you want to make great coffee with a moka pot:
- Get freshly roasted beans, and only grind what you need when you need it. Grind a little more coarsely than you would for espresso.
- Fill the lower chamber just up to the pressure valve.
- Don’t pack the grounds in like you would for espresso.
- Leave the lid open. As soon as your see the first bit of cofee come up, turn it to a low heat.
- When it’s almost filled, you’ll see the coffee coming out thin and/or bubble. Take the pot off of heat immediately.
- Serve promptly. The heated metal can cause the coffee flavor to change.
This method is great for iced coffee, since it results in a more concentrated brew. Buy one on Amazon and try it out!