All right, guys.
Let's make some coffee.
Today, I'm superexcited, because we have our good friendJames Hoffmann, who's an amazing coffee expert.
He's going to walkus through how to use one of the most commoncoffee gadgets– a moka pot.
And I actually firstwas making coffee on one of these backwhen I lived in France and I had a tiny apartment.
And I actually enjoyedthem quite a bit.
Maybe, like me, you hatedthis 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'sprobably underrated and does delicious things.
They make a coffee that'sa kind of halfway house between espresso, which issuper strong, and drip coffee.
GRANT CRILLY: Yeah.
However, they havea bad reputation, because it's pretty easy tomake bitter coffee with them.
We're going to do acouple things today to show you how youcan really produce something super delicious.
GRANT CRILLY: OK.
First things first.
As with all thebrewing techniques, grind size is pretty important.
And actually, thisis where most people make their first mistake andproduce a lot of bitterness.
We don't want itground like we would for an espresso machine, whichis super fine, like table salt.
We want to go just alittle bit courser.
So, once you've ground thecoffee, just take this, fill it, but don't push it down.
GRANT CRILLY: Just level it off? Yeah.
What you willnotice here, though, is this one isbeautifully clean.
There's a lie thatfloats around that having a buildup of old coffeein these things is good.
That old, stale,rancid coffee is going to contribute a little bitof bitterness to the cup, too.
So you want to keepit nice and clean.
The other bit to worry about isthis little rubber gasket here.
One, you want it cleanso it seals properly.
Two, when youstore it, you don't want to store it done up tight,because that adds pressure, and that'll age out the rubber.
So just store itloose, not too tight.
So, what we'regoing to do now is we're going to start onthe bottom with hot water.
The down side of coldis that, while you're heating your water, you'reheating up your coffee, too.
I've always mademine with cold water.
And heating up thecoffee means it's going to taste a little bitmore bitter when you do so.
So, hot water from akettle, easiest way.
Just fill it up to rightbelow the safety valve.
So, I keep going, and it's rightunder the little valve guy.
JAMES HOFFMANN: There we go.
GRANT CRILLY: I can pop this in? Yep.
So, when you putit together, just grab a towel, because thebottom is going to be hot now.
Sealed nice and tight.
And you actuallywant to go straight to the burner pretty quick.
The water in the bottom isgoing to start to evaporate, but it's trapped, soit's going to build up a little bit of pressure.
GRANT CRILLY: Oh, Ican hear it going.
JAMES HOFFMANN: It's going toapply pressure to the water and push it through thefunnel, through the coffee, and that's going todo the brewing for us.
Once your coffee starts toflow, it'll look nice, look super delicious.
Listen and wait.
And, as soon as you startto hear a gurgling sound, you want to cool it down.
Take it off the stove.
Just run it under yourcold tap in the sink.
It gets rid of the steam,stops the brewing process dead.
GRANT CRILLY: So, wemade your moka pot.
But, when I used to make it,I would take a French press on the side, heat upsome milk, froth it up, and pour myself a latte.
It looks like itdoubled 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 itright, get a delicious drink.
And then, French press to hand,a whole array of delicious drinks.
So, super flexible,delicious, underrated, go and play with it.
The moka pot.