Every morning we make traditional Italian coffee using a stovetop espresso maker (Moka Pot).
We enjoy several coffee brands, and one favorite is a roast from Kicking Horse.
Use a medium espresso grind—coffee labeled and roasted for espresso works best.
Grind fresh beans to a medium-coarse texture in a quality grinder.
Fill the lower chamber with filtered water up to the safety valve level.
Fill the filter basket with grounds almost to the top. Do not tamp the coffee down.
Wipe any stray grounds from the rim before screwing the pot onto the base.
Screw the top on firmly and straight. Place the pot on the stove (if you use gas, keep the flame below the pot’s sides).
When the coffee begins to gurgle, some instructions recommend turning off the heat and letting it finish percolating. We often leave the flame low because our pot continues to fill that way—adjust based on how your maker behaves.
Pour the coffee immediately once brewing finishes.
We like to steam oat milk with a handheld frother and usually use a creamy oat milk. Foam the milk just before the coffee is ready and add it to the cup right away. For a pleasant variation, sweeten with maple syrup and sprinkle cinnamon on top.
Related Post:
A Lovely Life: Making Pour Over Coffee in a Copper Kettle
Update: You can watch a lighthearted coffee chat video where my daughter Courtney and I made coffee in our new kitchen.
Do you like iced coffee? Try this iced maple oat milk shaken espresso recipe—yummy and simple to make.
You can see many of our coffee-making supplies below. Enjoy!
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