Brew guide

How to Brew with a Moka Pot

A moka pot uses steam pressure to push water up through the coffee, making a strong, rich brew that's the closest you'll get to espresso without a machine. Enjoy it on its own or with hot milk.

Makes 1 to 2 small cups (3-cup pot)

The basics

  • CoffeeAbout 17 g, to fill the basket
  • WaterHot water, up to the valve
  • RatioAbout 1:9
  • GrindFine, a bit coarser than espresso
  • TemperatureMedium heat
  • Time4–5 minutes

You'll need

  • Moka pot
  • Kettle
  • Burr grinder
  • Stovetop
  • Kitchen towel

Step by step

  1. Step 1

    Start with hot water

    Heat filtered water in a kettle and fill the bottom chamber to just below the safety valve. Starting hot means less time on the stove and a less bitter cup.

  2. Step 2

    Grind and fill

    Grind the coffee fine, a little coarser than espresso. Fill the basket to the top and level it off with a finger. Don't tamp.

  3. Step 3

    Assemble

    Drop the basket into the base and, holding the hot base with a towel, screw the top on tight.

  4. Step 4

    Heat on medium

    Set the pot on medium heat with the lid open. After a few minutes, coffee starts to flow into the top chamber.

  5. Step 5

    Stop it early

    When the stream turns pale and starts to sputter, take the pot off the heat and cool the base under cold water to stop the brewing.

  6. Step 6

    Serve

    Pour right away. Enjoy it straight, top it up with hot water for a longer cup or add steamed milk.

Pro-tip

Keep the heat at medium, never high. A fast, roaring brew tastes burnt and metallic. A calm, steady flow tastes sweet.

Freshness

Keep your beans in the sealed bag or an airtight container, away from light, heat and moisture, and out of the fridge. Grind just before you brew and finish the bag within a few weeks of opening.

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