How to Brew PERFECT Coffee in a Moka Pot (2 Methods!)

My name is Sarah .

I am a filmmaker , an entrepreneur and the founder of New Coffee Supply .

Um The idea started brewing around 2016 when I was noticing that there was really an emergence of Vietnamese food and culture happening in New York City .

And in a really similar um wavelength I noticed that Vietnamese coffee as a beverage and as an idea was also becoming super trendy and like popping up in all these different coffee shops and menus .

However , the more I look into it , I realized that it was actually really hard to find actual Vietnamese coffee beans anywhere in New York City or on the market .

People were using different types of coffee beans from all around the world and preparing it in a way that was inspired by Vietnamese coffee and usually by adding a little condensed milk , usually by using a dark roast .

It's a traditional Vietnamese brewing method .

There are a few parts to it .

This is the plate and it has a bunch of tiny holes that you place on top of a cup .

This is the brewing chamber .

It also has holes inside , right ?

And then we place it on top of the plate .

This is called a filter press that goes inside the brewing chamber on top of the coffee .

So it's plate brewing chamber , coffee filter press , which also has holes and then the lid .

So for this one , we are going to do 22 g of coffee .

So we're using to flush out the grinder with some of our beans first in case there's any like residue from previous coffee beans and now we can grind our beans .

So , what we're making today is called a Cafe in Vietnamese , which means Vietnamese coffee with condensed milk and ice .

So I like to use 0.5 ounces of condensed milk just enough condensed milk to compliment the coffee .

I don't want to mask the coffee beans .

I feel like Vietnamese iced coffee as a beverage has a reputation for being too sweet in America .

Um which is unfortunate and it's really just a , a reflection of the preparation .

But if you're using really good quality coffee and that's fresh roasted , you don't want to mask the coffee , right ?

So in our R and D I figured that um half an ounce works well .

So now we're gonna put the plate on top and then , and then we're gonna tear it out .

We're using 22 g of coffee ground at a fine setting .

So first you kind of want to just shake it out a little bit so that the grounds are even because if it's not an even distribution and the water is gonna flow through at an angle , which means all the grounds won't be fully extracted .

OK ?

And this , you could just to drop it in , it kind of adds pressure to the coffee beans .

Um So you don't need to press all the way down because actually if you pack it too tight , the water won't flow through .

So I just dropped it in and now I'm gonna tear it up and the water is at 200 °F .

So I add about 0.8 of an ounce and I lit it bloom for 30 seconds .

You can add the lid on to kind of keep the heat in .

And as it blooms , the coffee grinds are gonna rise and expand which will then push the filter press up .

So the filter press the weight of the filter press with the bloom of the grinds and also the weight of the water kind of all helps with the extraction .

OK ?

And now I'm going to finish it off at 4.5 ounces .

I'm gonna let it extract and then wait for it to blum to .

I'm gonna add a little .

So for me , once the filter press gets like that , it's kind of really useless in there .

So I usually just pull it out and then we keep the lid on for keep the heat inside like that was the right brew because usually the first drip comes around between one or two minutes and then the final brew should be before five minutes .

And what's when I'm really happy about this ?

No bias is that it's dripping from the center , which is a really good sign because it means it was evenly distributed .

If you see it dripping from one side , that means the coffee grinds aren't even .

So we're at 3.5 minutes right now since we started the first pore .

Let's see , we finished by five in Vietnam .

This is called this whole set is called Cafe , which is coffee brewed through the cafe .

But in there are different variations you can have it , which is cafe , which is straight black .

So no condensed milk um which is black with condensed milk , but it's hot and then said that which is with ice , right ?

So people could actually drink it like right now if they wanted a hot coffee .

Um but I'll ask our guests how they like to try it .

So fun little trick with the theme is that the cap becomes coaster .

So you flip it and you place the whole thing on top so it catches any other leftover drips .

So 100 and 40 g of water , but this time I've ground 14 g of coffee on a slightly coarser grind on my Baraa Encore .

I really only moved it about three clicks , which isn't a whole lot but just a little bit coarser .

And I'll explain why a little later .

Right now , my water's heated up .

So I'm gonna go ahead and add these 14 g of coffee to the basket here .

Settle that , get them nice .

And even now for this method , we're gonna turn our heat on once again , but bring it down to the lowest heat setting possible , make sure that's set in the middle , open the top and wait .

So as you can see down here , I barely have the flame on .

So obviously , this brew is gonna take a little bit longer to finish , but I promise it is worth it .

Do you want the honor ?

Ok .

You guys just stir it up and ok , thank you .

You can take a sip first and try as a hot beverage .

Could we add the ice ?

It does dilute it .

Oh That suck guy .

I kind of just like want that .

I you wanna try some , this is with condensed milk .

So I have to be honest .

So my brew ratio of 22 g to 4.5 ounces of water is a little different from how folks would do it in Vietnam .

The final yield as you can see is about like 43.5 ounces in Vietnam is actually much more dense .

So they might do 22 g .

So maybe like three ounces of water .

So they like it really , really thick and dense .

Right .

All right .

Can we get a cup of ice ?

You can try it with us .

I , I see you first this time .

Yeah .

Yeah .

So it around , so it cools down a little bit .

That's delicious .

Yeah .

I'm not sure what I prefer both .

Yeah .

Yeah .

It depends on the day .

Yeah .

Hm .

Hot or cold .

I don't know .

I like the hot a lot .

It's so comforting with the condensed milk .

Yeah .

So our filter is always this tiny because that's really nifty .

But I imagine there's also larger version .

Yeah .

No , this is , there are lots of different sizes for the , this is a small one .

So it's perfect for a single brew .

It's about four ounces .

And then they also have sizes that are like six ounces , eight ounces , 10 ounces or even 40 ounces in after village .

Yes , exactly .

I had a question .

So I once had a Vietnamese coffee with um homemade coconut condensed milk .

Is that traditional or a coconut coffee is really traditional .

In Vietnam .

There are lots of different ways to do it .

We're actually gonna make a version today .

Oh , great .

So now we're gonna build like the coconut milk base of this coffee .