An encyclopedia of drinks — mixed, poured, brewed and whisked
No. 123 Coffee
Stovetop coffee: water in the base up to the valve line, fine coffee levelled in the funnel, gentle heat.
Makes 3 servings · about 8 min to make
A moka pot pushes hot water up through the coffee using steam pressure, making a strong, concentrated coffee. Pots come in sizes from one to many 50 ml servings. How firmly you pack the coffee affects strength, so level it rather than pressing it down hard.
It is named after the Yemeni city of Mokha and was popularised by Alfonso Bialetti and his son Renato from 1933.
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No. 119 · Coffee
Finely ground coffee extracted under pressure in 20–30 seconds, at about one part coffee to two parts liquid espresso by weight.
Photo: HSwaff, CC BY-SA 4.0
No. 122 · Coffee
AeroPress's own signature method: 16–18 g medium-ground coffee, water at 85°C to the 4 mark, a 60-second wait, then press.
Photo: Funny.pochi, CC BY-SA 4.0
No. 124 · Coffee
Coarse coffee steeped in cold water for about 12 hours, strained, then served over ice. A concentrate at 1:4 to 1:5.
Photo: Sage Ross, CC BY-SA 3.0
No. 127 · Coffee
Espresso with plenty of steamed milk and a light layer of foam, traditionally served in a glass.
Photo: GeorgeMichaelFarewell, CC BY-SA 4.0