How To Make Moka Pot Coffee (2024)

FAQs

What is the ratio of coffee to water in a moka pot? ›

Moka pots (sometimes referred to as a stovetop espresso maker) vary in shape and size by brand and manufacturer. It is a classic brewing method with strong Italian roots. We use a coffee to water ratio around 1:10-1:13. For this recipe, we'll consider the classic Bialetti using 28g coffee to 300 g water to make 6 cups.

For a 6-cup moka pot: Grind about 20-22 grams of coffee finer than you would for a pour over, but not quite as fine as you might for a true espresso machine—slightly larger than granulated sugar.

Use a consistent fine to medium-fine grind size. You shouldn't go all out and use espresso-fine grinds. Those could clog the filter screen and generate a dangerous amount of pressure. Go for coffee that's just a little finer than your average drip coffee grounds.

Yes, the coffee that moka pots brew is strong and about as close as you can get to espresso without owning an actual espresso machine, but, by definition, it's not true espresso.

Coming from an espresso machine, you might be tempted to tamp, don't. Moka pot doesn't have enough pressure to punch through that and if you do so, you will slow the flow down and overextract, yielding bitter cup. Measure how much your moka filter basket holds and grind to exact next time so you don't waste coffee.

In general, the rule of thumb for a moka pot is to use a 1:12 coffee to water ratio. This will yield a strong espresso-like concentrate of about 6.5 ounces. A good place to start is with 13 grams of coffee and 170 grams of water. For those looking to brew a specialty cup of coffee (not espresso), use a ratio of 1:15.

You can use any coffee you like in a moka pot—the coarseness of grind matters more here than the roast. The grounds should be coarser than is necessary for an espresso machine, but finer than you'd use in a drip coffee maker. A “fine” or “medium-fine” grind will do the trick if you're using a burr grinder.

Fill the brewing basket to the top with medium coffee grounds. Use 1.5 tbsp of coffee (15 g) for each cup (180 ml, 6 fl oz).

You must not underfill the water in the base or put too little coffee in the filter to try and achieve a lesser quantity of coffee output because this will affect the pressure and effectiveness of your stovetop.

The ideal amounts to use in a three-cup moka pot are 150 ml of water (which should reach just below the valve) and 15 g of ground coffee. Pick your roast and grind size carefully. If you're using a moka pot of a different size, the secret is to stick to the same ratio of 1:10, with 1 part coffee to 10 parts water.

Why is Cafe Bustelo so strong? ›

Café Bustelo is generally considered stronger than regular coffee. This is because it is made from a darker roast of beans and extracts more of the coffee's flavor and caffeine. However, the exact strength of the coffee can vary depending on how it is brewed and how much of it is consumed.

The brewing process typically takes about 5 to 10 minutes from the moment you put the pot on the stove to when the coffee finishes brewing. This depends on the size of the moka pot you're using and the heat source.

Pour over coffee gives you that clean and subtle flavor. A lighter roast and a medium coarse grind are usually used with pour-overs. To put things succinctly, Moka pots coffee is about three times stronger than pour-over coffee. It's a Stalemate here, you choose your winner based on personal preferences.

Bitterness in Moka coffee often results from factors like grind size, water temperature, and brewing time. Adjusting these variables can enhance your coffee experience. The freshness of your beans and the cleanliness of your Moka pot also contribute significantly.

You can use any coffee you like in a moka pot—the coarseness of grind matters more here than the roast. The grounds should be coarser than is necessary for an espresso machine, but finer than you'd use in a drip coffee maker.

While other coffee makers use gravity, as previously seen, the Moka pot is all about pressure. That is similar to espresso machines. More specifically, the standard pressure of modern espresso machines is at least 9 bars. On the other hand, the Moka uses a pressure of about 1.5 bars.

Water is heated in a lower chamber. Vapor pressure approaching two atmospheres pushes the water up through ground coffee in a filter, which collects in the upper chamber as liquid coffee. It's really that simple, but it does take some practice, a careful eye and the right grind, never too fine.