Brewing Guide - Moka Pot
It’s time to dip into the coffee archives for this one. A vintage method that will instil a heavy Italian vibe to your day, the stovetop Moka pot is an easy way to make a small cup that packs a mean punch. Moka pot brewing requires close attention and more time to prepare than more modern approaches, but this might just be the method you fire up for slow Sunday mornings. Keep it clean, always use fresh ground coffee beans, use filtered or distilled water, and you’ll have a classic brew that will have your nonna shouting and throwing her hands up with joy. With a hardy construction and no filter necessary, this is also an eco-friendly option that we love to toss in our packs to take camping. We have seen some rather well-worn Moka pots, you certainly will not need to replace one of these anytime soon.
Time required: 5-8 minutes. Not too much longer, not too much shorter, otherwise you risk burning your coffee.
Flavour: Very rich and similar to espresso when brewed at the optimal interval.
What you’ll need: Moka pot, whole coffee beans (grind finely), and grinder.
Difficulty: Simple in theory, intermediate to master.
- Using coffee ground for stovetop espresso, fill the filter basket so it is level at the top
- Fill the water reservoir to just below the safety valve.
- Place the filter basket into the water reservoir and screw in the top brew chamber.
- Place on your stove to suit the size of the moka pot base – usually the smallest one
- Allow to brew at medium heat setting.
- Once you hear a hissing/gurgling sound remove from heat and serve.
- Use freshly ground coffee for best flavour.
- After removing from heat, run the base under cold water to stop the brewing process. This will reduce bitterness.
- Dilute with hot water to make a long black consistency.
- Frothed milk added to the coffee creates results similar to what you can achieve from espresso machines.