How to Use a Moka Pot and Recipe for Cocoa and Cinnamon Coffee

Let’s start by saying that I’m not a cooking expert. That said, I do have a few tips and some delicious recipes to share to break the monotony of a flavor when you’re craving a bit of variety. I recently shared my recipe for cocoa and cinnamon coffee on my Instagram stories. Since it was such a success, I decided to publish it here on the blog for anyone who missed it.

5 Tips for Making Great Coffee with a Moka Pot

Before preparing cocoa and cinnamon coffee, you should know that there’s a whole world to discover behind this beverage. As an avid coffee drinker, I’m always ready to experiment and learn everything there is to know about making coffee with a moka pot. Not everyone is aware of these simple tips that can make all the difference between a successful homemade espresso and a less successful one.

1. The water in the moka pot must remain below the safety valve.
2. The coffee in the filter should be leveled by tapping it sideways, without creating mounds.
3. Therefore, it should not be leveled by tapping it with a teaspoon, as is usually done.
4. When the moka pot is on the stove, the lid of the collector should be left open throughout the entire cooking process.
5. The burner flame should never extend beyond the edges of the moka pot.
   The coffee should be removed from the heat just before the moka pot begins to simmer. If you have a special thermometer, when the coffee reaches a temperature of around 80°C (176°F), it’s the perfect time to serve it.

Of course, I wasn’t born “informed” either. I thank Valentina, an expert in the field, from SpecialtyPal, who is teaching me so much on this topic and recommending all coffee lovers to follow her for further tips and many interesting recipes.

Chocolate and cinnamon coffee recipe

How we drink coffee says a lot about us and our personalities. Always drinking it bitter and often long, this recipe for spiced coffee with cocoa and cinnamon is based on my habits. However, having also tried it on those who prefer it sweetened and shorter, I’ve confirmed that it’s still delicious. So if you’re used to drinking sweetened coffee, no problem; just add it as usual.

Required Materials

Moka Pot
Small Bowl
Teaspoon
Coffee Cups

Ingredients

Ground coffee to taste
Cocoa powder to taste
Ground cinnamon to taste

Preparation

• Fill the moka pot with room-temperature water, staying just below the safety valve.
• In a small bowl, add the ground coffee, 1 or 2 teaspoons of cocoa powder, and cinnamon in equal parts, stirring well.
• Pour the resulting mixture into the moka pot filter.
• Close the moka pot.
• Place the moka pot on the stove, leaving the lid open.
• Turn on the heat, ensuring the flame remains within the limits of the moka pot.
• Wait for the coffee to begin brewing, and remove it from the heat as soon as it begins to simmer.
• Pour into cups and serve the cocoa and cinnamon coffee.

Additional tip: For a perfect cocoa and cinnamon coffee, pay close attention to the cinnamon dose; too much cinnamon will cancel out the cocoa flavor. Finally, always remember that.