If you break into a few Italian houses and open their cupboards… well, you’ll probably get yourself in trouble, but you’ll also find a moka pot in most of them!
Invented in 1933, these iconic stovetop espresso makers are quick, practical and travel-friendly, but sometimes get a bad reputation because of over-extraction.
Don't worry about that! Here’s how to make coffee in a moka pot without incurring in the burnt taste that might have put you off that time your friend tried to brew it.
How to make coffee in a moka pot & brew the perfect espresso
Have the right grounds
For the best results, grind some fresh coffee beans with a burr grinder (around 20-22g), and aim for a fine or medium-fine grind. Don’t go as fine as you would for an espresso machine: it could clog up your moka pot’s filter and build up too much pressure. Add your grounds to the filter and tap them to ensure they’re even, but without tamping them.
Careful with the water!
Add either cold or preheated water—the latter can speed up the process and avoid a metallic taste—to the bottom chamber. No matter how sleepy you are, never, ever, ever fill it above the valve! It’s there to prevent an excessive build-up of pressure: if you cover it, it won’t work (yes, it could literally explode).
Brew it
Reassemble your coffee maker, and place it onto your stovetop on medium-low heat. It can take around 5-10 minutes for your coffee to be brewed.
Remove it promptly
Make sure you’re around to hear your coffee gurgle: to avoid over-extraction and a burnt taste, remove the moka pot from the heat once around half of the coffee has gushed through.
Clean it
A good rinse and dry after each use—once it’s cooled down!—will do, but it’s important to descale your moka pot occasionally depending on how often you use it. Not only will this help ensure longevity and the best flavors: if the safety valve gets clogged with coffee or water gunk, it won’t work anymore, and your next coffee could end with a bang (not in a good way, though). Fill the chamber with water above the valve, add a tablespoon of vinegar and one of lemon juice, and let it sit for a couple of hours. Then pour out enough water to uncover the valve, and… brew it like you would a coffee.
How to avoid a bitter taste when brewing coffee in a moka pot
If your coffee tastes a bit bitter, don’t worry: it’s an easy fix! You can either try a slightly coarser grind, pre-heat the water, brew it on lower heat, or remove your moka pot from the stovetop a few seconds earlier.
If, on the contrary, your coffee tastes too weak, it means it’s under-extracted: tap the grounds properly or try a slightly finer grind.
Is moka coffee as strong as espresso?
Moka coffee isn’t as strong and concentrated as espresso, because… well, technically, it’s not real espresso! By definition, espresso must be brewed under at least 9 bars of pressure, whereas moka pots can only reach 1 or 2. That’s why it also lacks the characteristic crema on top. However, moka pots are one of the best methods to brew espresso without a machine, as well as some of our favorite coffee brewing methodsin general.
Because stovetop espresso makers are so simple to use, it’s easy to pay less attention to the process, and that’s why so many people complain about a burnt taste. Now that you know how to make coffee in a moka pot like a pro, you won’t have to worry about that: just give it your best (espresso) shot!
FAQs
Moka pots (sometimes referred to as a stovetop espresso maker) vary in shape and size by brand and manufacturer. It is a classic brewing method with strong Italian roots. We use a coffee to water ratio around 1:10-1:13. For this recipe, we'll consider the classic Bialetti using 28g coffee to 300 g water to make 6 cups.
How much coffee do you put in a 1 cup moka pot? ›
Use 1½ Tbsp of coffee (15 g) for each cup (6 fl oz, 180 ml). Tap gently to even out the grounds. Make sure the filter and rubber gasket are secure. When water in the bottom compartment starts to boil, the coffee will drip into the upper section of the pot.
Can you use regular coffee in a moka pot? ›
You can use any coffee you like in a moka pot—the coarseness of grind matters more here than the roast. The grounds should be coarser than is necessary for an espresso machine, but finer than you'd use in a drip coffee maker. A “fine” or “medium-fine” grind will do the trick if you're using a burr grinder.
Is Moka coffee as strong as espresso? ›
Yes, the coffee that moka pots brew is strong and about as close as you can get to espresso without owning an actual espresso machine, but, by definition, it's not true espresso.
Should you tamp coffee in a Moka? ›
Coming from an espresso machine, you might be tempted to tamp, don't. Moka pot doesn't have enough pressure to punch through that and if you do so, you will slow the flow down and overextract, yielding bitter cup. Measure how much your moka filter basket holds and grind to exact next time so you don't waste coffee.
What is the golden ratio for a moka pot? ›
In general, the rule of thumb for a moka pot is to use a 1:12 coffee to water ratio. This will yield a strong espresso-like concentrate of about 6.5 ounces. A good place to start is with 13 grams of coffee and 170 grams of water. For those looking to brew a specialty cup of coffee (not espresso), use a ratio of 1:15.
How fine should coffee be for a moka pot? ›
Grind wise, if you were looking at a coffee grind chart, a grind on which is medium-fine just like for an AeroPress end of the spectrum is best for a Moka Pot. This is due to the built in metal filter having larger holes than other popular brewing methods.
How hot should a stove be for a moka pot? ›
The ideal temperature for a moka pot is around 93°C / 200°F — similar to all coffee brewing methods. Unfortunately stove tops cannot be set to a target temperature — so achieving 93°C / 200°F is improbable. Instead, we recommend you set your stove to a low-medium heat — not too hot, not too cold.
How full should moka pot get? ›
The ideal amounts to use in a three-cup moka pot are 150 ml of water (which should reach just below the valve) and 15 g of ground coffee. Pick your roast and grind size carefully. If you're using a moka pot of a different size, the secret is to stick to the same ratio of 1:10, with 1 part coffee to 10 parts water.
Should you put boiling water in a moka pot? ›
WATER TO COFFEE RATIO
Fill the bottom with hot water. Pour boiling water and let it cool for 30 seconds. Stop pouring when the water reaches just below the safety valve. For this brewing method, use a medium grind which resembles table salt.
The basic answer is that although you can use the same grounds twice if you need to, you probably shouldn't. The reason why you shouldn't ultimately boils down to science. When you add hot water to your coffee, it can result in a lot of different reactions.
Can you use pre-ground coffee in a moka pot? ›
FAQs About How to Use a Moka Pot
To cut out a step, you can use pre-ground beans. Just note that the flavor may not taste as fresh and the coffee may not be as strong.
What grind of coffee for a Moka? ›
What grind is best for a Moka Pot? Grind wise, if you were looking at a coffee grind chart, a grind on which is medium-fine just like for an AeroPress end of the spectrum is best for a Moka Pot. This is due to the built in metal filter having larger holes than other popular brewing methods.
How is Moka coffee different? ›
While other coffee makers use gravity, as previously seen, the Moka pot is all about pressure. That is similar to espresso machines. More specifically, the standard pressure of modern espresso machines is at least 9 bars. On the other hand, the Moka uses a pressure of about 1.5 bars.
How does Moka work coffee? ›
Water is heated in a lower chamber. Vapor pressure approaching two atmospheres pushes the water up through ground coffee in a filter, which collects in the upper chamber as liquid coffee. It's really that simple, but it does take some practice, a careful eye and the right grind, never too fine.
