3 CUP MOKA POT RECIPES

Steps:

• For a 6-cup moka pot:Grind about 20-22 grams of coffee finer than you would for a pour over, but not quite as fine as you might for a true espresso machine—slightly larger than granulated sugar.
• Fill the bottom chamber of the moka pot with water until it is level with the valve, about 345 grams. Place the funnel—the coffee grounds receptacle—into the pot. If any water enters the funnel, pour out the excess and replace the funnel.
• Fill the funnel with the ground coffee, leveling the grounds and wiping the funnel’s rim clean. Do not tamp the grounds.
• Screw the moka pot’s spouted top on tightly.
• Place the moka pot on a stove over medium heat. If using a gas stove, make sure the flame is not larger than the base of the pot so as not to expose the handle to heat.
• As the water in the bottom chamber approaches a boil, the pressure will push a stream of coffee steadily up into the upper chamber. You know it’s done when you hear a hissing, gurgling sound. Immediately remove the moka pot from the heat. Let the coffee finish flowing into the upper chamber, and then use caution (and a potholder) to pour your coffee.To clean your moka pot for its next use, once the pot is cool enough to handle, unscrew the spouted top and remove the rubber gasket and filter plate that sit above the funnel. Use warm water without soap to clean all of the parts thoroughly. If you’re unable to remove any residual coffee oils, use a coffee-specific cleaner such as Cafiza, which will remove residue without imparting a soapy taste.
• Enjoy.

Steps:

• In a small saucepan over medium heat, combine milk and chocolate syrup. Stir frequently for about 5 minutes or until the syrup has fully combined with the milk.
• Pour espresso and milk mixture into a mug. Top with whipped cream and extra chocolate syrup (optional).