First, take the moka pot apart and make sure the chambers are clean; a build-up of old coffee can add bitterness to your cup.
Fill the bottom chamber up with hot water to just below the safety valve. Using hot water from the start speeds up the brewing time, lessening the odds of burnt grounds and bitter tasting coffee.
Add your ground coffee to fill the basket, level with the top – take care not to overfill it.
Screw the chambers together and pop it on the burner at a medium heat. The water in the bottom chamber will reach boiling point and begin to push the coffee up through the spout and into the top chamber.
When you hear a gurgling sound and see the coffee crema start to gush out of the spout, switch off the burner, and take the moka pot off the heat to cool down.
The coffee will settle a bit, and you can then pour your brew into your cup of choice.
