Iced Moka Pot Coffee Recipe
"Strong moka pot coffee brewed with adjusted ratio and technique, served over ice for refreshing iced coffee variations."
Matteo D'Ottavio
Tips & Preparation
To avoid a weak iced coffee from the regular Moka Pot recipe:
- Adjust coffee to water ratio to increase strength (18g coffee to 100g water).
- Increase contact time between coffee and water for higher extraction.
- lower the weather volume to 100g
Other keynotes:
- Grind finer: 15 clicks on comandante C40 grinder
- Use medium roast, natural processed coffee for sweetness and body.
- Place a paper filter on top of the coffee in the basket to increase resistance and achieve a cleaner coffee.
- Add 3-4 pieces of ice to the upper chamber while brewing to cool the coffee quickly and trap volatile compounds.
Variations:
- Black Iced Mocha: Add 80g of water to the remaining ice in the glass.
- Milky Iced Mocha: Substitute the 80g of water with 80g of milk or plant-based beverage.
- Mocha Tonica: Substitute the 80g of milk with 80g of tonic water.
Recipe Steps
Grind 18g of medium roast coffee (natural processed recommended) with a medium grind size.
Pack the coffee into the moka pot basket.
Pour 100g of water into the moka pot boiler, Place a paper filter on the filter of the moka pot.
Place the moka pot on the stove at low heat.
As soon as the coffee starts coming out, remove the moka pot from the stove, and place 3-4 pieces of ice into the upper chamber of the moka pot.
Wait until the flow of the moka pot stops.
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