1. Preheat the water. This step may seem unnecessary at first, but it is crucial for the taste. The reason: If you place the pot directly on the stove, the metal - from which the pot is made - heats up too much. A bitter coffee with a metallic aftertaste would be the result.
2. Grind your coffee! Make sure to grind the coffee for the moka pot a little coarser than for the espresso machine. The ideal grinding degree is between that for fine espresso and that for hand filters. Use enough ground coffee to fill the entire filter.
3. Fill the preheated water into the water pot to just below the valve.
4. Insert the filter and fill it completely with coffee. Take care not to press the ground coffee - and do not use an espresso tamper when preparing it with the moka pot.
5. Set the stove to medium to high heat. Too high temperatures burn the coffee and lead to a bitter aftertaste. Stay at the stove, because your coffee is ready to drink after only a few minutes.
6. Triggered by the water rising to the top, a fizzing sound is produced as soon as the coffee becomes visible. Take the pot directly from the stove as soon as the coffee continuously runs into the upper part. The residual heat will push all the water upwards - and in this way you avoid the burning coffee.
7. Pour the mocha into an espresso cup. Tip: Preheat your espresso cup with the remaining hot water. This will keep your espresso warm longer.