How to Brew Crema with Moka Pot: Moka Pot Brewing Guide for Concentrated Black Coffee with Grind Size, Ratios, and Step-by-Step Instructions

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Many of you have likely been influenced by the various outdoor coffee camping photos on Xiaohongshu and purchased a moka pot. However, after bringing it home, you may have discovered that the moka pot isn't as convenient or simple as you imagined... The coffee brewed either lacks flavor or turns out bitter and burnt, making it difficult to achieve your desired results. In this article, FrontStreet Coffee will discuss with everyone how to use a moka pot.

The Structure and Brewing Principle of the Moka Pot

The moka pot is a coffee device that utilizes steam pressure to boost extraction through siphoning. It's suitable for outdoor camping and home use because as long as you have a heat source, you can extract coffee liquid with extremely high concentration, which can then be adjusted according to different people's taste preferences by adding water/milk and other ingredients.

The moka pot consists of three parts: the lower chamber responsible for holding water and heating as well as pressure relief; in the middle, there's a coffee powder basket connected by a metal channel that links the upper, middle, and lower parts; the upper chamber is responsible for collecting the extracted coffee liquid.

When the lower chamber is heated, as the water temperature increases, more water vapor is generated in the limited space. Hot water surges upward through the middle metal pipe, passes through the fine-grained coffee powder in the middle, and then emerges from the upper chamber like a fountain, leaving the concentrated coffee liquid with crema in the upper chamber. This is the extraction process of the moka pot.

How to Brew Coffee with Crema Using a Moka Pot?

The crema in espresso is produced because carbon dioxide in the coffee beans combines and emulsifies with oils in a pressurized vacuum environment, creating a golden, delicate foam. Therefore, to brew coffee with crema, you should first choose fresh roasted dark roast beans.

FrontStreet Coffee recommends using dark roast coffee beans because the deeper the roast level, the more carbon dioxide is stored within the coffee beans. The fresher the coffee beans, the more carbon dioxide they will contain. Conversely, as time passes after roasting, the carbon dioxide and aroma in the coffee beans will gradually release. This means that the brewed coffee will not only lack golden crema but will also have weak aroma.

All coffee beans from FrontStreet Coffee are shipped within five days after roasting to ensure that everyone can experience the charm and happiness brought by fresh roasted coffee beans.

Recommended Coffee Beans for Moka Pot

The characteristics of coffee extracted by a moka pot are richness, body, and thickness, so FrontStreet Coffee recommends using espresso blend coffee beans/medium-dark roast coffee beans. If you use light roast coffee beans, the extracted coffee will taste sharp, sour, and bitter due to the high temperature and high concentration.

To facilitate outdoor carrying and accommodate small quantities for home/office use, FrontStreet Coffee has launched a 227g (half-pound) specification called "Sunflower Warm Blend Coffee Beans," composed of 70% Honduras Sherry coffee beans and 30% natural processed Red Cherry blend. The flavor is also very enticing, with rich vanilla cream, sherry whiskey aroma, and the berry sweetness and acidity brought by natural processed Yirgacheffe coffee beans.

If you want to drink single-origin coffee beans, FrontStreet Coffee recommends using "Brazil Queen Estate Coffee Beans." These coffee beans come from the famous specialty coffee bean production region in Brazil - the Queen Estate in Mogiana, São Paulo State, at an altitude of 1400-1950m, with the variety being Yellow Bourbon. When made with a moka pot, the coffee has high body while not being too bitter, with nutty aroma, smooth peanut butter, and yellow sugar sweetness.

Steps for Using a Moka Pot:

(FrontStreet Coffee uses a 3-4 cup size moka pot) First, grind 20g of coffee beans into powder (as fine as possible, but not so fine that the coffee powder can pass through the holes in the filter basket). Then separate the upper and lower chambers of the moka pot, fill the lower chamber with water, making sure the water level does not exceed the pressure relief valve.

Then place coffee powder in the metal filter (filter basket), use the measuring spoon to gently tap and compact the coffee powder slightly (gently, don't use force), and attach the filter basket to the lower chamber, then screw on the upper chamber tightly. (Make sure to tighten it firmly, ensuring that the upper and lower chambers are properly connected.)

With the lid open, heat directly with flame, controlling the heat so that the flame does not exceed the bottom of the pot. When the hot water starts boiling and coffee extraction begins, turn off the heat. Wait until all extraction is complete, and to avoid over-extraction, please pour the coffee into a cup as quickly as possible, then begin tasting.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473