Boil enough water to fill the base of the Moka pot up to the side valve. This can be done using the base alone on the stove top or filling it with the kettle. If using the base you will require a towel of over glove to grip the base later.
Grind around 20 grams of coffee, or enough to fill the Moka basket, to a fine consistency. The same as would be required for a traditional espresso.
Insert the filter basket into the brewer bottom and fill the basket with coffee, level the surface off with your finger. Brush away loose grounds on the top edge of the filter basket.
Screw the top and bottom together. The bottom will be varying levels of hot-as-fuck, depending on how you boiled your water. Use whatever you need to avoid burning your fingers. We used our mum.
Place the Moka pot on the stove on a medium heat. When the water in the chamber boils, the pressure will push a stream of coffee through the upper chamber. If it explodes upward, your water’s too hot, if it oozes slowly, the heat is too low.
As soon as the coffee stops bubbling out, pour it into cups or a carafe. You want to get the coffee away from the residual heat of the Moka pot ASAP in order to avoid over extraction. You may wish to dilute with hot water depending on preference.
You're a god-damn cowboy.