Boil water in a kettle. Grind 18g of coffee to a fine setting — finer than drip but coarser than espresso.
0:30Pre-boiling the water prevents the coffee from sitting on the stove too long and developing bitter, metallic flavors.
Fill the bottom chamber with hot water up to the safety valve. Insert the filter basket and fill with ground coffee, leveling with your finger. Do not tamp.
0:30Screw on the top chamber tightly using a towel to protect your hands. Place on medium-low heat.
0:15Use the lowest heat that still produces a steady flow. High heat causes sputtering and over-extraction.
Leave the lid open and watch. Coffee should flow out in a steady, honey-colored stream.
2:30When the stream turns pale and starts sputtering, remove from heat immediately. Wrap the base in a cold damp towel to stop extraction.
0:15Stir the coffee in the upper chamber to mix the early and late portions evenly. Serve straight or dilute with hot water for an americano-style drink.
0:10