First - Water

Select a quality blend ground coffee, suitable for the production of Moka coffee (coffee must be Moka ground, not espresso ground).

Fill the boiler chamber with fresh cold water to the lower level of the safety valve and then insert the funnel filter into the chamber.

Second - Coffee

Fill the funnel generously with the Moka ground coffee, without pressing it down and avoiding leaving coffee powder on the rim of the boiler chamber. Close the coffee pot, screwing the upper chamber firmly onto the boiler chamber and place it on the heat source.

Third - Heat

Using medium heat, ensure the flame does not go beyond the coffee maker bottom rim, in order to allow adequate time for extraction – not too quickly. As soon as you hear the typical Moka gurgle, the coffee is ready and will need to be removed from the heat source.

Fourth - Taste

Never allow excess coffee to boil: this would burn the coffee, compromising it’s success and taste bymaking it too bitter.

Enjoy the hot coffee as soon as it is ready, remembering to mix the contents of the upper chamber: the coffee extracted at the end is in fact less full-bodied than that extracted at the beginning of the process.