Bialetti Moka Pot milk coffee – Katong Square retro fair October

If you’ve scanned the QR code and landed on this page, chances are you like the liquid you’re drinking! (Or really hate it). Here’s the recipe for how we made it.

We used Sarnie’s single origin Colombian Huila Timana Excelso. We have no affiliation with Sarnies – I stumbled upon them as a consumer myself. I used the classic Bialetti moka pot (3 cups version) to make this milk coffee.

1. 16g coffee beans, ground with the ’10’ setting on a Baratza encore or an ‘8’ setting on a Timemore Chestnut C3
2. Add boiling water till it fills just below the screw on the base of the moka pot. Use a cloth to handle the moka pot because it will be really hot at this point
3. Place the moka pot on the stovetop and wait for it to spew coffee
4. You should get about 100g of coffee output
5. This is a ratio of about 1 : 6.25 coffee to water
6. Add equal parts milk to the coffee (1 : 1 ratio coffee to milk). I used farmhouse fresh milk

Tasting notes will be chocolate nuttiness, hint of orange. I love these beans because it brightens up the drink with a hint of acidity, and I chose this ratio for the harmony of coffee and milk.