Espresso in the Moka Pot
Making espresso at home is easy and satisfying—just grab your moka pot and follow these simple steps to rich, bold coffee without an expensive machine.
Calories per serving: 19kcal
Ingredients
- 8 oz (226.8 g) water, fresh
- 18 g (18 g) espresso grind coffee, Cafe Llave preferred
- 4 oz milk
- ½ tsp cinnamon, Penzey's Vietnamese preferred
Instructions
- mise en place
- Take the pot apart. Fill the bottom half with water to the pressure valve. It looks like a little pimple.
- Add coffee to the coffee filter. Pat it down and remove any from sides.
- Make the sure gasket is securely on the bottom of the top portion of the pot. Screw the top on.
- Put the pot on a low flame on the stove top and let it cook.
- The coffee is done when you hear it loudly bubbling. Take a look at the top to make sure the chamber is filled then turn the heat off and let the coffee sit for 30 seconds to settle.
- If you want frothed milk, add the milk to the bottom of the frother and put the plunger in. Plunge repeatedly until the milk has frothed to your liking.
- Pour the hot coffee into the cup of your choice, then carefully pour or spoon the frothed milk on top.
- To be extra fancy, dust the top with Penzey's Vietnamese Cinammon.
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