Moka Pot

Info

Coffee Grind

Fine (slightly coarser than espresso)

Quantity

For one: 15-17g coffee to 200g water | for two: 30-34g coffee to 400g water

Extraction Time

For one: 3-4 min | for two: 4-5 min

Water Temperature

Use preheated water (~90°C) to speed up extraction and prevent overheating.

Advice

For a well-balanced Moka pot brew, use fresh coffee, a burr grinder, a scale, and filtered water. Aim for a 1:12-1:13 coffee-to-water ratio for balanced strength and richness. Moka pots brew stronger coffee compared to other methods and can create espresso-like results.

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The Moka pot, invented by Alfonso Bialetti, is an iconic Italian stovetop coffeemaker. It uses steam pressure to push water through finely ground coffee, creating a concentrated and flavorful brew.

STEP 1
Preparation

Fill the bottom chamber of the Moka pot with preheated water up to the safety valve.
Insert the metal filter basket into the bottom chamber.

STEP 2
Fill the filter basket with 15-17g (for one) or 30-34g (for two) of finely ground coffee. Level the grounds but do not tamp them down.

STEP 3
Assemble & Heat

Carefully screw the top and bottom parts of the Moka pot together, ensuring a tight seal.
Place the Moka pot on the stovetop over medium heat.

STEP 4
Brewing Process

As the water heats, pressure will force it up through the coffee grounds.
You’ll hear a bubbling sound as the coffee starts to emerge. Keep an eye on the pot, and when the brew starts to sputter, remove the pot from the heat to avoid overheating and bitterness.

STEP 5
Once the brewing process is complete, immediately pour the coffee into preheated cups to avoid over-extraction and a burnt flavor.