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James Hoffmann

Hoffmann's technique: pre-boiled water in the base + medium-low heat + cut heat at first gurgle. Avoids the burnt taste typical of moka.

Sweet zone
Yield
150 ml
↕ drag to adjust · 80–240 ml
✓ in the sweet zone
Coffee 18g
Ratio 1:8.3
Temperature 100°C
Roast Medium – Dark
Grind Medium-fine
X-RayThe method's parts and what to do before you start.
Moka bench
shelf.coffee · X-Ray

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Select a part to learn what it does

Boiler

Holds the water. On the heat, steam pushes the water through the funnel and the coffee up to the collector.

The valve on the side releases pressure if something clogs. Never fill above it.

Steps · 5
01 Let temperature settle 1:00
02 Medium-low heat 2:30
03 Extraction — 100 ml 3:00
04 Off heat 3:20
05 Cool the base 3:30
Glossary 1
Drawdown
The time between the final pour and the end of drainage. Too long suggests grind too fine or a clogged bed; too short, grind too coarse.