Lance Hedrick's Low-Temp Moka Pot Recipe
"A low-temperature, low-agitation approach to the Moka Pot that avoids harsh, burnt bitterness and extracts sweetness."
Lance Hedrick
Tips & Preparation
Theory or idea behind:
- The moka pot's extraction is driven by the expanding air in the boiler headspace, not just steam. Expanding air pushes water up at gentle temperatures (60°C–65°C). Keeping the water cool initially avoids over-extracting bitter, burnt compounds.
Grind & Tamp Guidelines:
- Do not tamp the grounds. Tap the basket gently to ensure a level coffee bed. Tamping spikes pressure and temperature too quickly, ruining the delicate sweetness of the extraction.
Paper Filter Advantage:
- Adding a wet AeroPress paper filter flat against the metal shower screen of the upper chamber cleans up the cup's clarity and improves flow consistency.
Variations/Adjustments:
- Designed for light to medium-roasted coffees . If brewing dark roasts, grind coarser to keep brewing temperatures lower and prevent unpleasant bitter, burnt notes.
Recipe Steps
0:00
Start by pouring 120g of room-temperature water into the boiler base.
Insert 23g of fine-to-medium-fine coffee into the brew basket, Tap gently to ensure a level coffee bed, but do not tamp.
Place a wet AeroPress paper filter flat against the metal shower screen of the upper chamber, Screw the chambers together tightly.
Place the assembled moka pot on the stove at low-medium heat (approx. 450W or a low flame) with the lid open.
2:30
(Estimated time) As soon as the first drops of coffee begin to emerge from the chimney, turn the heat down to its lowest setting
3:15
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