BIALETTI MOKA POT
BIALETTI MOKA POT
PREPARATION GUIDE
Background
A tiny, Italian-made, eight-sided wonder, the Moka pot has been with us through our fair share of postage-stamp-sized kitchens and far-flung journeys. It’s experiencing a resurgence lately, which is no doubt due to its ability to produce a viscous, appropriately dense espresso with no electricity or fancy equipment. We’re also charmed by the little gurgle it makes as it works its magic on the stovetop.
WHAT YOU'LL NEED
Coffee, Grinder, Moka pot (pictured: "Bialetti Jr."), Kettle, Scale, Timer
step 1
Grind about 20-22 grams of coffee, about as finely as you would for a shot of espresso.
step 2
Boil water, and fill the bottom half of your Moka pot with water that’s fresh off the boil.
step 3
Fill the pot’s filter basket with the ground coffee, and give it a shake to settle the grounds evenly. Now place it into the bottom compartment.
step 4
Screw on the Moka pot’s spouted top. Caution! The bottom chamber will be hot.
step 5
Place the pot on a stove set to medium heat.
step 6
When the water in the bottom chamber approaches a boil, the pressure will push a stream of coffee slowly and methodically through the upper chamber.
Enjoy.
COLD BREW BOTTLE
COLD BREW BOTTLE
Add coffee, water, and time
Background
A simple method for brewing iced coffee, we love cold brew for its luminous clarity and electrifying zing. Simply add ground coffee and water, let it sit for eight to twelve hours in the refrigerator, then pour yourself a glass of crisp cold coffee directly from the spout.
WHAT YOU'LL NEED
Coffee, Cold Brew Bottle, Grinder, Scale
step 1
Weigh 55 grams of coffee and grind to medium-fine (about the size of granulated sugar).
step 2
Twist to open filter, then add coffee to bottom compartment. Reattach top of filter.
step 3
Twist the filter into the top of the bottle.
step 4
Attach filter and top of bottle to glass bottle base. Fill bottle to top square mark with cold, filtered water. Shake gently.
step 5
After 8-12 hours, gently shake to stir the coffee. Remove the filter.
step 6
Place top of bottle back onto glass base, open spout, and pour over ice. Enjoy delicious cold brew.
Store in refrigerator. Drink within 3 days.
NEW ORLEANS-STYLE ICED COFFEE
NEW ORLEANS-STYLE ICED COFFEE
Sweet, creamy, and always delicious
Background
Initially conceived as an alternative to the erratically composed and often disappointing iced latte, our New Orleans-style Iced Coffee is cold-brewed for 12 hours with roasted chicory and sweetened with organic cane sugar. The end result is a potent concentrate that we cut with organic whole milk. It's sweet, creamy, and consistently delicious.
WHAT YOU'LL NEED
Grinder, Scale, Simple syrup, 4 qt nonreactive stockpot, Wooden spoon, Fine-meshed sieve, 2 qt jar
step 1
Grind 12 oz / 340 g of whole bean coffee on a coarse setting. Coffee grounds should be gritty and the particles should be easy to distinguish from one another.
step 2
Add the coffee and 1 oz / 28 g of roasted chicory to the stockpot.
step 3
Pour 2 qt / 2 L of filtered water into the stockpot. Stir with a wooden spoon until the grounds are fully saturated.
step 4
Cover the stockpot, and steep the coffee and chicory for 12 hours at room temperature.
step 5
After 12 hours, pour the concentrate, which will be thick and viscous, through a fine-meshed sieve into the jar.
step 6
Add 4 tablespoons / 68 g of simple syrup (made from 3 tablespoons each of sugar and water heated until dissolved) to the coffee concentrate. Stir until syrup is incorporated.
step 7
Serve over ice, pouring equal amounts of sweetened coffee concentrate and milk or cream (or dairy alternative) into a glass.
Refrigerate any remaining concentrate. Unsweetened, NOLA lasts 7 days. Sweetened, it’s best consumed within 2 days, and with milk, we recommend drinking up—NOLA’s best when made to order.
Enjoy.