Beloved in kitchens and campsites alike, the Moka Pot brews a dense, concentrated coffee using steam pressure from boiling water. Follow these clear steps for a sweet, balanced cup (without bitterness).
What you’ll need
- Moka Pot (e.g., 3-cup Bialetti)
- Coffee grinder
- Scales (optional but helpful)
- Heat source (stove)
- Fresh-roasted coffee (~20 g)
- Water (fill to just below safety valve)
Pro tip: Preheating the water in the lower chamber shortens brew time and reduces bitter notes from heating coffee too long.
Step 1. Fill to the valve
Add water to the lower chamber until just below the safety valve. Use hot water to reduce time on heat (optional).
Step 2. Grind & dose (~20 g)
Grind fine—a touch coarser than espresso. Fill the basket level to the rim (~20 g for a 3-cup), do not tamp. Lightly level with your finger and brush away grounds from the rim.
Step 3. Assemble & heat
Insert the basket, screw on the top chamber firmly (use a towel if the base is hot), and place on medium heat. Keep the lid open to watch the stream.
Step 4. Brew & finish
Coffee will start to flow in a steady stream. When the stream turns blond and you hear a soft hiss, remove from heat and close the lid.
Cool the base: To halt extraction and avoid bitterness, run the lower chamber briefly under cold water or wrap with a damp cloth.
Step 5. Enjoy
Stir the top chamber to homogenize flavors and serve. Drink straight or dilute with hot water or milk to taste.
