Moka pot

The Moka pot brews with steam pressure generated in its lower boiler, forcing hot water up through a basket of finely-ground coffee into the upper chamber. Tuned properly it makes a rich, syrupy, espresso-style coffee. The key tricks are starting with hot water and pulling it off the heat the moment it's done.

Step by step

1. Boil water in a separate kettle first, then fill the lower boiler up to just below the safety valve. Starting hot stops the coffee baking while the pot heats.
2. Fill the basket level with finely ground coffee (a little coarser than espresso). Tap to settle — do not tamp — and brush any stray grounds off the rim.
3. Drop the basket in and, using a towel to hold the hot base, screw the top on tightly.
4. Place on a burner at medium-low heat with the lid open so you can watch.
5. When dark, syrupy coffee begins to flow and turns golden-honey in colour, turn the heat to low.
6. As soon as it starts to splutter or pale, take it off the heat and run cold water over the base to stop extraction and avoid bitterness.

Advanced: wet a small round AeroPress paper filter and place it under the top plate before assembling — it traps sediment and oils for a sweeter, cleaner cup.