Stovetop
Moka pot (stovetop coffee maker)
Three parts: water at the bottom, coffee in the middle, and the top, where the brew rises. Steam presses on the water, and it passes up through the coffee. Strong and close to espresso in character, but without its pressure.
While the timer runs, the screen stays on. Brewing progress is kept on this device, so you can reload the page.
- 17 gcoffee
- 150 mlwater
- 1:9ratio
- coldwater
- finer than mediumgrind
- 7:51time
- AssembleWater up to the valve, coffee heaped level with the rim, not tamped; screw it tight
- Low flameLeave the lid open — you see when the coffee comes
- The coffee risesDo not turn the flame up: the stream is slow and dark
- Take it offThe coffee has risen fully — take it off the heat
A recipe is a starting point: you tune the taste with the grind and the ratio. Coffee for this method — on request
How it works
The moka is an Italian coffee maker from the 1930s, invented by Alfonso Bialetti. The pressure in it is low, so there is no espresso-style crema, but the coffee comes out strong and full.
The main mistake is overheating: if the coffee bubbles and hisses for long, it turns bitter. Keep the flame low and take the pot off as soon as the coffee has risen to the top.
The basket sets the dose: you fill it level and don’t tamp. That is why you choose the size of the pot instead of a ratio.
Sources (2)
What you need
- A moka pot
- Coffee ground finer than medium, the basket filled level
- Water up to the valve
- A stove on a low flame
Tips
- Keep the water below the valve — it is there for safety.
- Don’t tamp the coffee: the pressure rises, and the taste turns harsh.
- Do not keep the pot on the heat once the coffee has risen: overheated coffee turns bitter.
Beans for your method
Vietnamese coffee ground for the phin, cezve, pour-over or espresso — for home, café or office. One request, one answer.