Before getting started, gather all your equipment into one place.
Boil 250g/ml of filtered water.
Place the bottom half of your moka pot onto the scale and set to zero. Fill with 250g/ml of filtered water just off the boil.
Place the coffee filter in the base of the pot and empty your sachet of Artisan ground coffee into the filter. Using your finger, level and flatten the coffee.
Using a towel or oven gloves, carefully screw the top of the moka pot onto the base. Avoid over-tightening.
Place the moka pot onto a medium heat, leaving the lid open. Make sure the handle isn’t positioned directly over the heat.
The coffee will start to bubble up and your moka pot will make a puffing sound. The coffee will look dark to begin with and will become lighter in colour as the brew progresses. Once the colour turns a honey yellow, remove the moka pot from the heat and use a towel or oven gloves to close the lid (it will be hot!).
Run cold water over the base of your moka pot for 10 seconds, making sure you’re still protecting yourself by holding it in a towel or by wearing oven gloves. The cold water will stop the coffee from over-extracting.
Allow the coffee to rest for 30 seconds. Serve and enjoy!
