All right, guys.
Let's make some coffee.
Today, I'm super excited, because wehave our good friend James Hoffmann, who'san amazing coffee expert.
He's going to walk us through howto use one of the most common coffee gadgets-- a moka pot.
And I actually first was making coffeeon one of these back when I lived in Franceand I had a tiny apartment.
And I actually enjoyed them quite a bit.
Maybe, like me, you hated this thing for a long time.
You bought it, used it once, you thought it was disgusting,you put it in the cupboard.
Dig it out.
Because, actually, it's probably underratedand does delicious things.
They make a coffee that's a kind of halfway housebetween espresso, which is super strong, and drip coffee.
GRANT CRILLY: Yeah.
However, they have a bad reputation,because it's pretty easy to make bitter coffee with them.
We're going to do a couple things todayto show you how you can really producesomething super delicious.
GRANT CRILLY: OK.
First things first.
As with all the brewing techniques,grind size is pretty important.
And actually, this is where most peoplemake their first mistake and produce a lot of bitterness.
We don't want it ground like we wouldfor an espresso machine, which is super fine, like table salt.
We want to go just a little bit courser.
So, once you've ground the coffee, just take this,fill it, but don't push it down.
GRANT CRILLY: Just level it off?Yeah.
What you will notice here, though,is this one is beautifully clean.
There's a lie that floats around that havinga buildup of old coffee in these things is good.
That old, stale, rancid coffee isgoing to contribute a little bit of bitterness to the cup, too.
So you want to keep it nice and clean.
The other bit to worry about is this little rubber gasket here.
One, you want it clean so it seals properly.
Two, when you store it, you don'twant to store it done up tight, because that adds pressure,and that'll age out the rubber.
So just store it loose, not too tight.
So, what we're going to do now iswe're going to start on the bottom with hot water.
The down side of cold is that, while you'reheating your water, you're heating up your coffee, too.
I've always made mine with cold water.
And heating up the coffee means it'sgoing to taste a little bit more bitter when you do so.
So, hot water from a kettle, easiest way.
Just fill it up to right below the safety valve.
So, I keep going, and it's right under the little valve guy.
JAMES HOFFMANN: There we go.
GRANT CRILLY: I can pop this in?Yep.
So, when you put it together, justgrab a towel, because the bottom is going to be hot now.
Sealed nice and tight.
And you actually want to go straightto the burner pretty quick.
The water in the bottom is going to start to evaporate,but it's trapped, so it's going to build upa little bit of pressure.
GRANT CRILLY: Oh, I can hear it going.
JAMES HOFFMANN: It's going to apply pressure to the waterand push it through the funnel, through the coffee,and that's going to do the brewing for us.
Once your coffee starts to flow, it'll look nice, looksuper delicious.
Listen and wait.
And, as soon as you start to hear a gurgling sound,you want to cool it down.
Take it off the stove.
Just run it under your cold tap in the sink.
It gets rid of the steam, stops the brewing process dead.
GRANT CRILLY: So, we made your moka pot.
But, when I used to make it, I would take a French presson the side, heat up some milk, froth it up,and pour myself a latte.
It looks like it doubled in volume, huh?JAMES HOFFMANN: Yeah.
Tap out those little bubbles.
Here we go, huh?Aah!Ooh.
Check it out.
Moka pot lattes.
I made that one.
James Hoffmann made that one.
So, there it is.
Put good coffee in, you use it right, get a delicious drink.
And then, French press to hand, a whole array of deliciousdrinks.
So, super flexible, delicious, underrated,go and play with it.
The moka pot.