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The Italian Classic: Moka Pot
Our blends shine in this classic piece of Italian brewing gear. A moka pot makes a strong, full-bodied coffee, close to an espresso, and it's easy to use.
At a glance
- Ratio
- 1 part coffee to 10 parts water
- Grind
- Medium-fine, between espresso and pour over
- Water
- Pre-boiled, about 90°C
- Heat
- Medium to low
Gear check
What you'll need
Step by step
Method
- Grind and doseGrind medium-fine, somewhere between espresso and pour over. Use about 1 part coffee to 10 parts water for a balanced brew.
- Add hot waterBoil the kettle and pour the water into the bottom chamber. Starting hot, at about 90°C, means less time on the stove.
- Heat gentlyAssemble the pot and put it on a medium to low heat. Gentle, steady heat avoids over-extraction.
- Stop at the sputterWhen the coffee starts to sputter and bubble into the top chamber, it's nearly done. Take it off the heat and run the base under cold water to stop the extraction.
- ServeDrink it as is for a strong cup, add hot water for something milder, or add steamed milk.
Troubleshooting
Dial it in
- Tastes burnt or bitter? Lower the heat and take it off sooner.
- Tastes weak? Grind a little finer and make sure the basket is full and level.
- Don't tamp the coffee in the basket. A level fill is all it needs.
The coffee
Which coffee?
Our blends are the natural fit for a moka pot. The single origins we roast for espresso work well in it too.
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