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 outside the sweet zone (100–180)
Coffee 18g
Ratio 1:8.3
Temperature 100°C
Roast Medium – Dark
Grind Medium-fine
Before you start2
- Pre-boil the waterBoil water in a kettle and pour into the moka base up to just below the pressure valve.
- Fill the basketFill the basket with ground coffee, level off (no tamping). Carefully attach the top — the base is hot.
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
Glossary1
- 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.
