The humble moka pot has continued to flourish among those who enjoy espresso but may not care for the cost and complexity of an automated machine. The moka pot consists of a filter basket, boiler and collection chamber. During operation, pressure from steam forces water inside the boiler up through the coffee grounds and into the collection chamber. You can use a moka pot on an electric stove or a gas range.
Set the electric range burner to a medium-low heat. A lower heat prevents scorching the underside of the moka pot. A lower heat also prevents the water from rising too quickly through the grounds, which may cause a weak-tasting espresso. Turning the burner on before preparation of the moka pot allows the burner to preheat.
Unscrew the bottom of the moka pot from the top. Remove the filter basket from the boiler.
Fill the boiler with fresh water up to the lever of the valve. There may be a raised mark inside the boiler indicating the proper lever of water. In this instance, fill the boiler up to the mark.
Fill the filter basket with fresh, finely ground coffee. Remove any grounds from the rim of the filter basket. Do not pack or tamp the grounds down.
Attach the boiler to the top of the moka pot. Screw the base in tight to form an effective seal.
Set the moka pot on the electric range burner and slightly to the side so that the entire base of the pot is touching the burner coils. Position the pot handle away from the burner. Open the moka pot lid.
Watch for espresso beginning to bubble into the collection chamber. This should take no longer than five minutes. Once the espresso begins streaming into the collection chamber, remove the moka pot from the electric range burner and close the lid.
Give the moka pot a few seconds to finish brewing. The sound of coffee boiling up will no longer be heard when the process is finished.