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Espresso · Intermediate

James Hoffmann's Ultimate Moka Pot

Pre-boiled water and very low heat, pulled off the stove the moment it sputters. The method that makes a moka pot taste sweet instead of scorched.

Method by James Hoffmann. Parameters summarised by BrewMark from the original. Not affiliated with or endorsed by James Hoffmann.

Dose20g
Water200g
Ratio1:10
Temp212°F
GrindFine, coarser than espresso
Time5:00

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The method

  1. 0:00Fill the boiler with already-boiling water, to just below the valve→ 200g
  2. 0:30Fill the basket level — do not tamp. Assemble carefully, it is hot
  3. 1:00Set on the lowest heat your stove will hold, lid open
  4. 3:00When coffee starts flowing, lower the heat further
  5. 4:30At the first sputter, pull it off and cool the base under a cold tap

BrewMark’s notes

Starting with boiling water is the whole trick — it means the coffee is not sitting in a slowly heating chamber cooking itself. The 1:10 water-to-coffee ratio makes a strong but not sludgy cup. Grind between espresso and AeroPress.

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