Bialetti

The coffee pot everyone knows, often just called Bialetti (which is a manufacturer of these), moka pot or cafetera. It's found in most households in Switzerland and it stands for an intense, espresso-esque coffee, which we see situated somewhere between filter coffee and espresso.

for a medium sized (3 cup) moka pot
extraction time: 3:00
ground coffee: around 24g (a little bit coarser than espresso)
water at 93°c: 200g
coffee-water ratio: 1:8.3

  1. Finely grind about 24g of specialty coffee.
  2. Pour water at 93°c into the pot. Fill up to just under the sieve, so there is no air between.
  3. Fill the sieve with the ground coffee to the very top without pressing it down.
  4. Screw the top part onto the pot tightly and place on medium heat stove top.
  5. Gently lift up the pot when the coffee starts to flow so your coffee won't burn – gently regulate the heat by lifting it higher or lower so that the coffee never gets too hot but flows out consistently.
  6. After about 3min, the chamber should be filled with coffee. Switch of the stove and enjoy.