The moka is not dosed in grams: it is dosed by volume. Water up to the valve, funnel filled level, never tamped.
This preparation only exists in the sizes declared by the maker of the equipment: intermediate doses cannot be worked out by proportion.
Water up to the level of the safety valve, staying just below it: if the water passes the filter and wets the grounds, the rise will not be even.
Coffee ground for moka up to the rim, without tamping and without building a mound. Wipe the grounds off the rim of the boiler.
Screw it down firmly but without levering on the handle. Low flame: the rise should be slow.
As soon as the coffee has finished rising, take the pot off the heat. The final gurgle is steam, and it carries bitterness with it.
The moka is the only preparation in this section that is not measured. The size of the pot is the dose: the funnel holds exactly the coffee that suits that volume of water, which is why the official instructions talk about filling and not about grams.
From this follows the least respected rule of all: a six-cup moka does not make three coffees. Half-filling it gets the ratio wrong and heats half an empty boiler.
Models that declare they cover this grind: the manufacturer states it, we do not measure it.
