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Coffee · Moka Pot guide

Moka Pot, Done Right

Pre-heated water, a gentle flame and an ice-cold finish: the stovetop technique that skips the burnt taste.

Maya OkaforUpdated Intermediate 6 min
Ratio
≈1:9
Grind size
Fine-medium — finer than pour over, coarser than espresso
Water temperature
Water pre-heated to ~70°C
Brew time
4–5 minutes

Introduction

Burnt moka coffee usually comes from the grounds sitting on a hot stove too long. Starting with hot water shortens the brew and keeps it sweet.

Brewing steps

  1. 1

    Fill with hot water

    Fill the base with hot water just below the valve.

  2. 2

    Fill the basket

    Fill with coffee, level with a finger — don't tamp.

  3. 3

    Assemble carefully

    Use a towel to hold the hot base and screw the top on.

  4. 4

    Brew on medium-lowat 0:00

    Lid open. When coffee starts to flow honey-colored, lower the heat.

  5. 5

    Stop earlyat 4:00

    When it turns pale and starts to sputter, remove it and cool the base in cold water.

Troubleshooting

Burnt or harsh
Start with hotter water and lower the flame.
Sour and thin
Grind finer and make sure the basket is full.

Recommended gear

  • Ferro

    Moka 3-Cup

    Classic octagonal aluminium stovetop brewer.

    $354.4(512)out of 5 stars
    Retailer links soon
  • Editor's pick

    Atlas Instruments

    H2 Hand Grinder

    Stainless conical burrs with 40 clicked settings — espresso to cold brew.

    $1894.8(1,204)out of 5 stars
    Retailer links soon

Brewry may earn a commission from qualifying purchases. Products are selected by our editors and listed with demo pricing during preview.

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