For a 6-cup moka pot, grind about 20 grams of coffee. Use a medium-fine grind (finer than you would for a pour over, but not as fine as you would use for an espresso).

Fill the bottom chamber with pre-boiled water until it is level with the valve.

Place the funnel (where the coffee grounds will be placed) into the pot. Don't let any water enter the funnel. Fill the funnel with the ground coffee, leveling the grounds and wiping the funnel’s rim clean (to ensure there is no boiling out of the sides). Do not press down on the grounds (you want them loose so water can seep through).

Screw the top of the moka pot’s tightly onto the body. Always practice protection and use an oven mitt or towel when screwing on the top so ensure no burns.

Place the moka pot on a stove over medium heat. On an electric stove we use 3.5 setting, on a gas stove, make sure the flame is not larger than the base of the pot.

As the water in the bottom chamber boils, the pressure will push a stream of coffee steadily up into the top of the moka pot. The pot is done when you start to hear a gurgling sound (and pot is almost filled). Immediately remove the moka pot from the heat (wearing your protective wear) and wrap a cool towel around the base to stop the water. Your coffee is now ready to be poured! Enjoy!