The Moka Pot Grind For Speciality Coffee - Seven Districts Coffee (2024)

FAQs

What is the correct grind for a moka pot? ›

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.

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.

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.

Coffee made in a moka pot is often rich and intense with a heavy and thick mouthfeel. Most moka pots will also, by default, use a coffee to water ratio of around 1:7. As a result, this creates a brew that is somewhere between two and three times as concentrated as normal filter coffee.

It should be slightly coarser than what's used for espresso. If that doesn't help, the best way to achieve the right grind is through trial and error: start coarse, and go finer until the texture and the taste is right for you. If your brew is too weak/watery, you've gone too course (under-extracted).

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.

Moka pot. Ideal roast level: Medium - Dark. The Moka pot is sort of a less potent espresso. Because of the material of the device, dark roasts are a risky bet, the same way that medium roasts tend to be underwhelming.

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.

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.

Medium - Fine Ground Coffee

I've found that the best grind size for a Moka pot is quite fine, a bit more so than what you'd use for drip coffee, but not as powdery as what you'd grind for an espresso machine. It should feel a bit like table salt when you rub it between your fingers.

How much coffee do you put in 2 cups of Moka? ›

Fill the brewing basket to the top with medium coffee grounds. Use 1.5 tbsp of coffee (15 g) for each cup (180 ml, 6 fl oz).

Choose the right size moka pot.

Use a consistent fine to medium-fine grind size. You shouldn't go all out and use espresso-fine grinds. Those could clog the filter screen and generate a dangerous amount of pressure. Go for coffee that's just a little finer than your average drip coffee grounds.

Generously fill the funnel with ground coffee for Moka up to the edge, avoid creating a "mound" and do not press it down. Place the filter in the tank and make sure the rubber gasket is in place. Firmly screw together the two parts of the coffee maker.

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.

For a 6-cup moka pot: Grind about 20-22 grams of coffee finer than you would for a pour over, but not quite as fine as you might for a true espresso machine—slightly larger than granulated sugar.