I love the process of making both tea and coffee. The fact that you as an individual can affect what you make by following a process – for good or for bad. The creativity is in creating the process (through talking to experts – Christian!) and then playing with that yourself). Of course you need good raw materials too, but then it’s over to you. I am no expert myself, I just know what works for me. And what doesn’t after many a practice.

My coffee tastes drift during the day, and from day to day. So having a variety of makers suits me just fine. The oily potent flavours of the Moka, the full and clear big mug of a Clever coffee or the flexibility of the Aeropress to, kind of, be anywhere between those two depending on how you treat it. Saving up for the Rocket Espresso.

Typically, if I ride mid-day, a nice Aeropress to start on a crisp note. Then just before riding I want a big flavour, full of oils, so the Moka hits the spot. If I can’t get to one of my favourite cafes that is.

I’ve nurtured a method that works for me on the Moka, finally. For years I was making crap out of this beast. Not now. Read on if you fancy trying it.

  • Weigh about 7-8g of coffee on a 18-19 grind on the Baratza Encore (thanks Christian again!). I have an over spill espresso cup in which I store coffee which was slightly over weight and when that is full, it’s bonus coffee time.
  • Boil the water before popping it into the Bialetti Moka (thanks Doug) to try and avoid burning the coffee with the extra heating time on the hob from a cold water start.
  • Weigh into the Moka base to make about a 16:1 water to coffee ratio (about 120g here). I have a three cup Moka to I scale down this way to one cup, and it’s more accurate, for me.
  • Funnel into Moka, coffee into funnel, very light tamper (no Chris King tamper sadly, top of a spice jar…)
  • Screw on the top – holding the hot base with a cloth – tight enough to get a damn good seal.
  • Lid up
  • On a medium to high heat so it’s Goldilocks – just hot enough but not too hot.
  • Have a cool water bath ready and as soon as the coffee extracting losses it’s rich brown colour and there’s a hint of larger bubbles, whip it off, pop the lid down and pop the base into the cool water to stop the extraction before any coffee gets burnt.
  • Pour at your leisure, enjoy as you prefer. Without sugar – find a sweeter bean if you like a sweeter coffee. I am a milk guy, fresh, natural…good raw materials again…How to get a nice foamy milk, another time, my coffee is getting cold.It’s not a classic Moka method, but it works faultlessly for me, with most beans I use. Looks a lot, but in reality it’s about 3-4 minutes. Just like anything, once the process is perfected, it’s harder to screw up and easier to do even in a daze for the early morning rides when this becomes the first coffee of the day…