Start with a clean and dry moka pot ensuring no old coffee oils or dust will taint the flavour.
Boil the kettle (we prefer to use filtered water). Brew water to be around 93–95°C (not long off the boil), so let the water stand.
With the hot water fill the base of the chamber to just below the valve. Always fill the pot. Underfiling will produce an inferior cup, so buy the correct size stovetop for your needs.
Use a medium to fine grind. The quantity of coffee will vary on the size of your moka pot. Fill the basket, giving a few taps along the way to settle the coffee.
Level the coffee with your finger or a spatula. The result should be a full, flat and evenly distributed basket of coffee. Clean any coffee grinds from around the rim. Gently insert the basket into the chamber.
Carefully screw the top to the base – remember the bottom chamber will be hot, so use an oven mitt.
Place the moka pot on a medium heat. If using gas, be careful the flame is not too high as it can burn the handle of the moka pot.
Keep your eyes and ears close by. When you see the coffee flowing from the stem, and you hear the gurgling noise, it is time to remove your stovetop from the heat.
Using a wet cold cloth, rub the base of the moka pot in a circular motion (‘I dream of Jeanie’ style). This quickly cools the excess water in the base and stops the coffee from brewing any further, making a cup that is less bitter and astringent.
Pour and serve. Try adding warm milk if you fancy a caffè latte. Best enjoyed listening to opera and nibbling on a biscotti.