Moka Pot Brewing Guide
The classic Italian stovetop brewer harnesses steam expansion (~1.5 bars) to force boiling water up through a bed of ground coffee. Follow our pro tip of using pre-boiled water to prevent scorched, acrid flavors.
Mastering the Stovetop Ritual
Fill Bottom Chamber
Boil water in a kettle first, then pour it into the bottom vessel until just beneath the brass safety valve. Using pre-boiled water prevents the coffee from sitting over high heat and scorching while cold water warms up.
Do Not Tamp Grounds
Fill the metal funnel basket loosely to the rim with medium-fine coffee (we recommend Espresso Genovese Reserve). Level it flat with your finger, but never compress or tamp down the grounds.
Medium-Low Heat With Lid Open
Use a kitchen towel to hold the hot base and screw the top pot on firmly. Place on low to medium-low heat. Keep the lid upright so you can observe the column.
Cool Base With Damp Towel
A smooth, reddish-brown stream of rich coffee will emerge into the upper chamber. As soon as the flow turns pale blonde and begins sputtering/gurgling, remove from the burner immediately and wrap the base in a cold damp towel to stop extraction.