The Moka Pot, also known as a stovetop espresso maker, is a classic brewing method that produces a strong and rich cup of coffee. It works by brewing coffee using steam pressure, resulting in a coffee that is stronger than drip coffee but not as concentrated as espresso.

I wanted a cup of coffee but didn’t have time to brew a whole pot. My wife’s tea infuser basket was on the counter. I looked at it and then at the coffee. Basket… coffee… basket… coffee; one thing led to another, and BOOM! Dwayne’s new discovery: basket-infused coffee. Boy, I felt clever.

What sets it apart from other brewing methods is the full immersion of the coffee grounds in water, allowing for a more robust and flavorful extraction.

One of the benefits of this manual brewing method is that it allows you to control so many variables, and as I have written about ad nauseam, the more you control, the better. Not only do you get to determine the outcome of your experience, but you also give yourself the ability to duplicate that experience.

“Look in your filter basket after brewing your next pot, and see if the grinds have a consistent wet appearance.

Are there dry spots? Is it very wet in the middle and only kind of wet on the edges? Is there a hole bored down through the center of the basket? These are signs of ineffective brewing.”

Swish it around gently. Think “wine snob,” minus the noise (and spitting.) This will help you savor the coffee and focus on identifying the specific flavor notes present.

To turn great quality beans and excellent water into the perfect cup of deliciousness, there is no way around it; you’ve got to know exactly how much of each to use. Imagine making a cake and guessing how much flour or milk…

I’ve heard it said that “coffee is coffee,” which is like saying that “ice cream is ice cream.” Vanilla tastes different depending on your brand and never tastes the same as chocolate… It’s the same with coffee.

Begin your coffee journey here.