The Ultimate Moka Pot Brewing Guide | By 2X Espresso

WHAT’S A MOKA POT?

The Moka Pot is originally an Italian coffee maker. You’ll find one in nine out of ten Italian kitchens: but they work just as well in Australia. Invented in the 1930s by Alfonso Bialetti, and popularised during Mussolini’s reign in Italy, the Moka Pot became the go-to home coffee maker for cash-strapped Italians. Bialetti himself said that “without requiring any ability whatsoever” one could enjoy “an espresso in the home just like one in the bar”.

The Moka Pot is an aluminum or stainless steel construction made of three chambers. Using a percolation system, the hot water in the lower chamber is forced up through a tube when heated and into the tightly packed ground coffee, which in turn expands and forces the coffee up into the third chamber, producing thick, dark espresso style coffee. 

WHY SHOULD YOU GET A MOKA POT?

So you know the history and how they work, but why should you get a Moka Pot? Obviously, there’s the price. With home coffee machines ranging from $300 – $1000, it’s no wonder that you might be questioning the spend, just like the Italians did.

GET RICHER FLAVOUR AND ENJOYABLE COFFEE-MAKING EXPERIENCE

You may also find that with a bit of experimentation you can learn to add nuances in flavour that you may not be able to achieve otherwise. Although not as strong as Espresso, when used correctly a Moka Pots produce a “beautifully bittersweet, extremely concentrated cup of percolated coffee”.

If you are “process driven” or enjoy the science behind coffee making, you might also find a Moka Pot more satisfying. Stovetop brewing is more hands-on, and requires you to observe the process. By changing the variables (more/less coffee/heat/brew time) and with a bit of trial and error, you could soon be brewing coffee exactly how you like it. And don’t forget, if you add a stovetop steamer to your setup, then lattes and flat whites are yours too.

STEP BY STEP BREW GUIDE

1. Use a coffee grinder. Grind enough coffee to fill the filter basket evenly and don’t pack the grounds down. The grind required for a Moka Pot is coarser than espresso.
2. Fill the bottom water chamber up with hot water too, but not exceeding the pressure valve.
3. Assemble the entire pot and make sure it is screwed together properly.
4. Place on a heat source at medium heat (~204° F / ~95° C) and let sit. Leave the lid up so you can see what’s happening,
5. Once you see the coffee initially make its way to the upper chamber, turn the heat down to about 50% of the original temperature.
6. Remove the pot from your heat source when the coffee reaches the bottom of the spout or all the water is spent. This should take between 4 and 5 minutes.
7. Pour, enjoy.

IN-DEPTH BREW GUIDE

STEP 1: BOIL

It is essential to pre-heat the water to prevent burning the coffee – burning will infuse your brew with harsh metallic undertones. Using freshly filtered water, boil the water separately in a coffee kettle. Hot tip: If you will be using an electric stovetop or hotplate to heat your Moka Pot, it’s a good idea to start heating the element while the water is boiling so it is heated in time.

STEP 2: GRIND

You will need to grind enough coffee beans to fill the filter basket chamber. Begin with a coarseness that is a bit sandier than what you would use for espresso and a bit coarser then what you would use for pour over.

STEP 3: MEASURE

Gently pack the filter basket chamber with the freshly ground coffee. Settle the grounds by gently tapping the basket on the bench top, then use your finger to level off the surface. Do not tamp down tightly: this may result in an over-extracted and bitter brew. Be sure to brush away any loose grounds that are around the edges of the filter basket.
Set the basket aside.

STEP 4: ADD HOT WATER

Fill the bottom chamber of the Moka Pot with boiling water, stop when it reaches the indicator line, or just below the steam nozzle.

STEP 5: ATTACH CHAMBERS

Carefully place the filter basket chamber filled with ground coffee on top of the bottom chamber. The bottom chamber will be very hot from the boiling water so we recommend holding the bottom of the Moka Pot with a towel. Keep the Moka Pot upright during this process and avoid over-tightening the chambers.

STEP 6: BREW

Now it’s time to place the Moka Pot on moderate heat. The process should take about five minutes. Leave the lid open at this stage to observe the coffee is extracting correctly. You want to see water gurgling slowly and evenly into the chamber, as is forced up through the ground coffee. Do not boil the water, heat just enough to force up through the coffee. If it rushes through too fast, you may have the heat too high. Once the chamber is full, or the coffee has stopped trickling out, remove it from the stove top and close the lid. Wrap the bottom of the Moka Pot in a cold towel, which will stop the extraction process and result in a sweeter, more full-bodied brew.

STEP 7: POUR

Once there is no more coffee being released, pour the coffee into espresso cups. Avoid leaving any excess coffee in the Moka Pot as it will become astringent if left for too long.

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Who are we? We are at our core travel, coffee and creative enthusiasts. We have combined these three passions to bring you 2X Espresso which will help you find the best products and places to explore.

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