How to Brew with a Moka Pot

A moka pot makes a concentrated coffee that you can drink on its own or with milk. It is an Italian brewer, invented in the 1930s, and it is simple to use.

How a moka pot works

A moka pot is often called a stovetop espresso maker, but it does not brew at espresso pressure. Espresso machines typically run at 9 bar (normal atmospheric pressure is 1 bar). A moka pot uses pressure from steam in the lower chamber to push water up through the grounds and into the upper chamber.

Parts of the moka pot

1. Lower water chamber
2. Coffee filter basket
3. Upper brew chamber

The lower chamber has a fill line and a pressure-release valve. Never fill the chamber to or above the valve. It can damage the pot.

What you need

• Filtered water (optionally preheated)
• A gram scale (a small, inexpensive scale is enough)
• A burr grinder, if you have one
• SteffenMarkkus coffee
• A heat source

Find your pot's size

Check your pot's size first, then you can work out how much coffee it needs. Set the empty lower chamber (without the filter basket) on a gram scale and tare it to zero.

Fill the chamber with water to the fill line, or just below the pressure valve if there is no fill line, and note the weight. Here it holds 130 g of water, so this is a 130 ml pot.

For this recipe we use 10 g of coffee per 100 ml of water, so a 130 ml pot takes 13 g of coffee. Always follow the basket and water-level instructions for your own pot.

Steps

1. Choose the grind

Use a medium-fine grind, finer than drip but coarser than espresso. Too fine can clog the basket and taste bitter. Too coarse tastes weak or sour.

2. Add water to the lower chamber

Fill it to the fill line, or just below the pressure valve, using fresh water. You can preheat the water first, which shortens the time on the heat and keeps the grounds from cooking in the hot pot.

3. Fill the basket

For our 130 ml pot, weigh out 13 g of grounds and spread them evenly in the basket. Do not tamp. Level the grounds gently. Packing them down can block water flow and lead to over-extraction.

4. Assemble and heat

Put the filled basket into the lower chamber and screw on the top chamber tightly. If you used hot water, handle the base carefully and follow your pot's manual. Set the pot on the stove over medium heat, and keep flames from reaching up the sides.

5. Wait for the brew

As the water heats, pressure pushes it through the grounds and into the top chamber. You will hear gurgling as the coffee comes through. This usually takes about 2-3 minutes from putting the pot on the heat. Lower the heat as the coffee starts to flow. When it begins to sputter, take the pot off the heat and let it finish.

6. Stir and serve

Once the bubbling stops, stir the coffee in the top chamber, then pour.

Tips and common mistakes

• Do not tamp. Unlike espresso, a moka pot should not be tamped. Packed grounds can block water flow.
• Do not overfill. Keep the water below the pressure valve.
• Do not grind too fine. It can clog the basket and stall the brew, or give bitter, astringent coffee.
• Do not leave it on the heat too long. Overheating can make the coffee taste bitter or burnt.
• Adjust the grind to taste. If the coffee is bitter, go a little coarser. If it is sour, which can happen with light roasts, go a little finer.
• Clean the pot regularly. Rinse and dry it after each use so coffee oils do not build up.

Watch the brew

To see it done, watch Steve's video on brewing with the moka pot: