Moka Pot

The Moka Pot produces a concentrated and intense coffee with a layer of crema. While not a true espresso, it offers a bold, fast, and flavorful brew made over a stovetop.

5-7 Minutes

Grind Size:

Fine-Medium

What You'll Need

Equipment

Moka Pot
Scale (optional)
Stovetop or heat source

Ingredients

Coffee: 15-17g fine to medium ground
Water: Fill to just below safety valve

Brewing Process

Add Water

Fill bottom chamber with hot water up to just below the safety valve.

Add Coffee

Fill filter basket with finely ground coffee. Level without tamping.

Assemble

Screw on top chamber tightly using a towel to protect hands.

Heat

Place on medium-low heat with lid open.

Listen & Watch

When you hear gurgling and see honey-colored coffee flowing, extraction is nearly complete.

Remove & Serve

Remove from heat before sputtering. Cool base under water. Pour and enjoy.

Tips for Best Results

Use medium-low heat for slower, more even extraction.
Pre-heat water to reduce time coffee is exposed to heat.
Clean with warm water only - never use soap on aluminum Moka Pots.

BASICS OF BREWING

Importance of Grind Size

The Moka Pot uses steam pressure to push water through coffee, and a fine-medium grind is the key to balancing that process. The grounds need to create just enough resistance for the pressurized water to extract evenly — too fine and you risk clogging the filter basket, causing dangerous over-pressurization and a bitter, burnt taste.

On the other hand, grinding too coarse lets water rush through with little resistance. The result is a weak, watery brew that lacks the concentrated intensity the Moka Pot is famous for.

The ideal grind sits between espresso-fine and drip-medium — slightly gritty, like table salt. This sweet spot allows steady, even extraction that produces the rich, strong coffee with a hint of crema that makes the Moka Pot a stovetop classic.