Ingredients
Equipment
Method
Instructions
- Greca (Moka) method — use ¾ cup (44 g) ground Dominican coffee and, optionally, ½ teaspoon ground nutmeg; have sugar to taste ready.
- Fill the greca's lower water chamber with water up to, but not above, the safety valve.
- Put ¾ cup (44 g) ground coffee into the middle basket and level it; press lightly if needed to make an even surface.
- Sprinkle ½ teaspoon ground nutmeg over the coffee (optional) and press lightly to level again.
- Assemble the greca, screwing the top tightly. Place it on a stable burner over medium heat. Heat until the coffee stops rising into the top chamber (listen for the gurgling/pausing); remove from heat immediately.
- Pour the brewed coffee into cups and serve with sugar to taste.
- Colador (sock) method — use ¾ cup (44 g) ground Dominican coffee, 4 cups (1 L) boiling water, and sugar to taste.
- Bring the 4 cups (1 L) of water to a boil.
- Place the ¾ cup (44 g) ground coffee into the cloth filter ("sock") and position the sock over a pitcher or pot to catch the brewed coffee.
- Slowly pour the boiling water into the sock, allowing the water to drain fully through the coffee into the pitcher; continue until all 4 cups (1 L) of water have passed through.
- Remove the sock, transfer the brewed coffee to cups, and serve with sugar to taste.
Notes
Cook's Notes
Warning: Never put milk in the greca. Not only will it damage the mechanism, but it also clogs up the pressure valve and could cause an explosion.
Warning: Never put milk in the greca. Not only will it damage the mechanism, but it also clogs up the pressure valve and could cause an explosion.