Delicious Moka Pot Coffee
"Brew intense, flavorful coffee with a Moka Pot using fine grounds, preheated water, and controlled heat for a unique, robust experience."
Morgan Eckroth
Tips & Preparation
- The Moka Pot, invented in Italy around 1933 by beti, is a classic brewer powered by steam.
- Grind coffee finer than for a pour-over but not as fine as for espresso.
- Traditional, chocolatey, dried berry flavor profiles beans work best.
- Preheat water to around 95°C before adding it to the base, up to just below the pressure valve.
- Do not tamp the coffee grounds in the filter basket, just level them.
- Keep the heat on the lower half of the range during brewing.
- Use an Aeropress filter on top of the coffee bed for a cleaner cup.
- Cool the base under cold water to stop extraction quickly.
- Pour slowly to avoid fines in the cup, leaving some coffee in the upper chamber.
Recipe Steps
Add preheated water (96°C) to the base, up to just below the pressure valve.
Fill the filter basket with finely ground coffee, level it, but do not tamp.
Place the filter basket into the base and screw on the top chamber.
Place the Moka Pot on the stove top over medium-low heat, keeping the lid open.
Once coffee begins to flow, reduce the heat slightly to maintain an even extraction.
When the brew begins to sputter and is mostly air, remove the Moka Pot from the heat and close the lid.
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