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Moka Pot

Thorne and Thatches' Roasters Notes:

In Boot Hill, the Moka Pot is the bridge between two worlds… not quite the purity of the pour over, not yet the fury of espresso. It’s the in-between: bold, honest, and built for anyone with a flame and a little time.

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You fill the base with hot water, pack the funnel with fresh grounds… fine but not powder… and twist it tight. The hiss starts low, like a whisper from the stove, then builds until the first dark stream spills through the spout, thick and aromatic.

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This is no machine’s work. The Moka demands your attention… a craftsman’s hand and a patient ear. You can’t rush it, and you can’t look away. The coffee will tell you when it’s done: a sputter, a sigh, a puff of steam like the last breath of a campfire.

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What pours out is heavy and rich… a brew that carries the memory of the bean. It drinks like truth: bold at first, soft at the finish, a little bitter if you weren’t listening close enough... heaven if  were. 

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Thorne and Thatches' Guide to:
Moka Pot

What You’ll Need:

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  • Coffee: 20–22 g (medium-fine grind — a touch coarser than espresso)

  • Water: About 300 g (hot, 200°F / 93°C)

  • Moka Pot (6-cup)

  • Scale & timer (optional)

  • Towel or glove for handling

 

The Method

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  1. Preheat the Water
    Heat your water separately until it’s just off the boil.
    Starting hot keeps bitterness at bay... it’s the difference between command and chaos.

  2. Fill the Base
    Pour the hot water into the bottom chamber, up to just below the safety valve.
    Wrap a towel around the base so you can hold it without burning your hand.

  3. Load the Basket
    Fill the filter basket with your 20–22 g of coffee, level it flat, and brush away any loose grounds from the rim.
    Don’t tamp. The Moka knows its own pressure.

  4. Assemble and Set to Heat
    Screw the pot together firmly, using the towel to grip the hot base.
    Place it over medium-low heat... steady and patient.

  5. Watch the Flow
    When the coffee begins to emerge, it should flow slow and syrupy, not spitting or hissing.
    Once the stream turns pale honey, remove the pot from heat... don’t wait for the angry sputter.

  6. The Finish
    Run the base under cool water for a second to stop extraction.
    Stir the coffee in the top chamber before pouring... it evens out the flavor, from first drop to last.

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