Moka Pot
The stovetop veteran. Loud, strong, beloved.
Italy’s kitchen icon since 1933. Steam pressure pushes water up through the coffee. Strong, like espresso’s country cousin.
- Ratio
- 1:10
- Grind
- fine
- Temp
- stovetop
- Dose
- 18 g
- Water
- 200 g
- Time
- 5 min
- Difficulty
- easy-ish
You'll need
- moka pot
- stove
- grinder
- kitchen towel
Steps
- Fill the base. Hot water up to the valve. Starting hot means less time cooking the grounds: less bitterness.
- Add coffee. Fill the basket with fine coffee. Level it off. Don’t tamp — tempting, but this isn’t espresso; pressure needs a path.
- Assemble & heat. Screw together (use a towel, base is hot). Medium-low heat, lid open, watch it.
- The gurgle. When coffee flows honey-colored then starts to gurgle, cut the heat. Run the base under cold water to stop extraction.
Bold, bittersweet, heavy, with a dark chocolate air. Not much nuance; plenty of comfort. Take it off the heat before it sputters, or it tastes of burnt rubber.