Use Lavazza Espresso Italiano (Pre-Ground Coffee or Whole Bean).
3 Cup Moka Pot (anything smaller than a 3 Cup Moka Pot will be sub optimal).
Boil at least 120 ml of filtered or bottled water.
Grind 20 grams of your coffee to a medium-fine coarseness. The texture should be similar to that of table salt but not powdery like it would be for use in an espresso machine.
Once boiled, pour 120ml of boiled water into the bottom chamber of your moka pot. If it covers valve, your moka pot is too small. We use a 3 cup moka pot for this recipe. A moka pot below this size will be too small.
Add your 20 grams of ground coffee to the moka pot basket. Level off the coffee by lightly shaking the basket. Do not tamp or compress the coffee.
Using a towel(the pot will be very hot), place the basket in its place above the bottom chamber. Then screw on the upper chamber. Make sure it is screwed on properly and fully sealed.
Place the moka pot on low to medium heat on a stovetop. If you are using an electric stovetop with a large surface area, you may want to place the moka pot to the side with the handle facing away from the heat. This helps to avoid the handle heating up too much.
Wait for the moka pot to start brewing the coffee. Leave the lid open. You will see a consistent stream of brewed coffee flow through to the top chamber of the moka pot. When this stream stops flowing consistently and bubbles begin to appear, immediately remove the moka pot from the heat and and place the bottom chamber in a bowl of room temperature water to cool it.
You should now have approximately 60-65ml of brewed coffee. Pour it into your serving glass and enjoy!
If it is sour, you have under extracted and should use a finer grind.
If it is bitter, you have over extracted the coffee and you should use a slightly coarser grind.
If it is not unpleasantly bitter or sour, your grind size was appropriate and you can consume this coffee on its own (delicious) or you can move on to the next step and make a Cappuccino.