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Moka Pot

A stovetop classic that makes a strong, bold coffee close to espresso in character. Starting with hot water keeps it from tasting metallic.

Coffee
17 g
Water
≈ 150 g (to the valve)
Ratio
~1:9
Time
~5 min

You'll need

  • •Moka pot (3-cup)
  • •Burr grinder
  • •Kettle (for pre-heated water)
  • •Stove
  • •Towel or cold water for cooling

Before you start

  1. 1.Boil water separately and fill the base up to just below the safety valve.
  2. 2.Grind 17 g of coffee fine-medium — finer than drip, coarser than espresso.
  3. 3.Fill the funnel basket and level it off; do not tamp it down.
  4. 4.Assemble carefully (the base is hot) and set it on medium heat with the lid open.

Steps

  1. 1. Heat

    0:00 – 2:00 (120s)

    Place the assembled pot on medium heat with the lid open and wait. Coffee will start to appear in the top chamber.

  2. 2. Brew

    2:00 – 4:00 (120s)

    Coffee flows up and gurgles into the top chamber. Keep the heat moderate and watch the color lighten.

  3. 3. Finish

    4:00 – 4:30 (30s)

    At the first loud splutter, take it off the heat and cool the base with a towel. Stir and pour.

Tips

  • •Keep the heat medium, never high — high heat scorches the coffee.
  • •Pull it off the heat at the first loud gurgle to avoid a burnt, bitter finish.
  • •Cool the base with a towel to stop extraction immediately.