Moka Pot Coffee Recipe
Learn how to brew the perfect Moka Pot coffee at home. Control grind, temperature, and timing to achieve a rich, full-bodied, balanced cup every time.
Equipment
- 1 Moka Pot (2–6 cup)
- 1 Burr grinder
- 1 Kettle (for preheating water)
- 1 Timer
- 1 Heat-resistant mat or towel
- 1 Serving pitcher or preheated cups
Ingredients
- 15-25 g medium-fine coffee (coarser than espresso, finer than drip)
- ~180-355 ml Preheated water to just below the safety valve (depending on pot size)
Instructions
Preheat & assemble
- Boil water and add it to the bottom chamber up to just below the safety valve—this speeds brewing and avoids metallic taste. Level the coffee in the filter basket without tamping.
Set medium heat
- Assemble the moka pot, wipe the bottom dry, and place on medium to medium-low heat to foster even extraction.
Watch for gurgling
- Leave the lid open to monitor. When coffee starts flowing steadily, reduce heat. At the first gurgling or sputtering sound, remove from heat.
Cool to halt extraction
- Optional: Place the base under cold water or wrap in a damp cloth to stop brewing and preserve flavor.
Stir & serve
- Stir gently to blend stronger early drips with the rest, then transfer to cups or pitcher immediately to avoid over-extraction.
Notes
- Grind Size: Medium-fine—limits clogging while ensuring rich extraction.
- Water: Always use pre-boiled water from the kettle to improve flavor and speed.
- Heat Control: Maintain medium heat and lower as brewing begins to avoid bitterness.
- No tamping: Pressing grounds risks clogging and off-flavors.
- Watch the gurgle: This is the signal to stop brewing