About 20 years ago an Italian co-worker taught me to make coffee with a 
moka pot and her instructions were exactly the same as Jeff's, right down 
to never ever cleaning the pot! 

Brad
Queens

On Monday, December 26, 2016 at 10:24:50 PM UTC-5, sameness wrote:
>
> Dial in your grind. Not as fine as espresso, not as coarse as pour over. 
> Totally depends on your grinder, but be prepared to experiment.
>
> Don't pack the grounds too tight. Fill the... whatever-it's-called to 
> overflowing, then scrape flat across. I use my finger.
>
> Make sure it's really cranked down and closed tight before you start 
> brewing.
>
> Use medium heat, just to the point where the flame is fully covering the 
> bottom but not licking up the sides. Slower brew is better brew.
>
> Leave the lid open to check your progress.
>
> Once the coffee is about halfway done brewing and you're starting to see 
> the (admittedly paltry) *crema*, close the lid, turn off the heat and let 
> it hiss out under its own internal pressure.
>
> Expect more water than you'd like to be left in the bottom of reservoir 
> when you're done. Just the way it is.
>
> Don't clean. Like, kinda... never. Pour out the leftover water, give the 
> filter deal a quick rinse so there are no grounds, turn upside down to dry, 
> and that's it. 
>
> I wouldn't even touch the insides until and unless somebody in the house 
> makes you, and even then I'd only give it a quick swipe to remove a little 
> of the film.
>
> If you are forced to clean it by said somebody, don't use soap, ever ever.
>
> As Jeremy said, it will never make a proper espresso, but it's excellent 
> straight as surrogate strong coffee, or add a little boiled water for an 
> Americano.
>
> Love 'em.
>
> Jeff Hagedorn
> Los Angeles, CA USA
>

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