A tiny, Italian-made, eight-sided wonder, the Moka pot has been with us through our fair share of postage-stamp-sized kitchens and far-flung journeys. It’s experiencing a resurgence lately, which is no doubt due to its ability to produce a viscous, appropriately dense espresso with no electricity or fancy equipment. We’re also charmed by the little gurgle it makes as it works its magic on the stovetop.
Grind about 20-22 grams of coffee, about as finely as you would for a shot of espresso.
Boil water, and fill the bottom half of your Moka pot with water that’s fresh off the boil.