HOW TO MAKE MOKA POT
Strong, Italian, and slightly dramatic. Not espresso, no matter what anyone’s Italian uncle claims. The sound it makes when it’s ready is half the fun.
The same principles apply to percolator coffee: low heat, patience, and take it off the stove as soon as it starts gurgling.
THE NUMBERS, FOR ONE CUP
THE NUMBERS, FOR ONE CUP
TIME
4:00 min
COFFEE
20 grams
WATER
300 ml
RATIO
1:15
GRIND
Fine, like granulated sugar
TEMP
Stovetop, medium-low heat
TIME
4:00 min
COFFEE
20 grams
WATER
300 ml
RATIO
1:15
GRIND
Fine, like granulated sugar
TEMP
Stovetop, medium-low heat
MORE CUPS?
MORE CUPS?
3 CUPS
COFFEE
10 g
YIELD
Approximately 1 cup
3
CUPS
COFFEE
10 g
YIELD
Approximately 1 cup
6
CUPS
COFFEE
20 g
YIELD
Approximately 2 cups
9
CUPS
COFFEE
30 g
YIELD
Approximately 3 cups
6 CUPS
COFFEE
20 g
YIELD
Approximately 2 cups
9 CUPS
COFFEE
30 g
YIELD
Approximately 3 cups
The “cups” on a moka pot refer to Italian espresso cups, not mugs. A 6-cup moka pot fills two regular cups.
The “cups” on a moka pot refer to Italian espresso cups, not mugs. A 6-cup moka pot fills two regular cups.
NO SCALE? NO PROBLEM.
20 GRAM
Is a small egg-sized amount of ground coffee, or three level tablespoons.
300 ML
Fill the bottom chamber with water up to the safety valve. Not above it.
GRIND
Should feel like granulated sugar: finer than filter coffee, coarser than espresso.
TEMP
No thermometer needed. Medium-low heat is the only instruction.
THE STEPS
01
FILL THE BOTTOM CHAMBER WITH WATER UP TO THE SAFETY VALVE
Not above it. That safety valve isn’t there for decoration.
02
GRIND YOUR COFFEE FRESH AND FILL THE BASKET
20 g, level it off, don’t tamp it down. A gentle shake to help it settle is fine.
03
SCREW THE TOP ON TIGHTLY, PLACE OVER MEDIUM-LOW HEAT, LID OPEN
High heat burns the coffee. Be patient.
04
LISTEN FOR THE GURGLING
That hissing, sputtering sound means it’s almost ready.
05
REMOVE FROM HEAT AS SOON AS IT STARTS GURGLING, AROUND 4:00
Hold the bottom under cold water for a few seconds to stop the extraction.
TRANSLATED FROM BARISTA TALK
"Avoid excessive thermal stress on the puck"
Don’t turn up the heat to speed things up. That’s exactly what burns the coffee.
"Terminate extraction at first audible sputter"
Remove from the stove as soon as it starts hissing.
HOW THE FIVE COFFEES TASTE WITH THE MOKA POT
COFFEE
AT 4:00, THE STANDARD
HEAT TOO HIGH, RUSHED
LEFT ON THE HEAT TOO LONG
MICROLOT
Intense, syrupy, dark chocolate
Sharp and thin
Scorched, harsh
SINGLE
Fruity but concentrated, with a bold kick
Sour and weak
Bitter, all fruitiness gone
DOUBLE
Sweet and strong, great with milk
Under-extracted, sour
Slightly bitter edge, still drinkable
TRIPLE
Chocolate and body, the classic moka pot cup
Watery
Bitter, but not unpleasant
DARK
This is where Dark feels right at home: bold and rich
Rarely a problem
Burnt, harsh, avoid it
COFFEE: MICROLOT
AT 4:00, THE STANDARD
Intense, syrupy, dark chocolate
HEAT TOO HIGH, RUSHED
Sharp and thin
LEFT ON THE HEAT TOO LONG
Scorched, harsh
COFFEE: SINGLE
AT 4:00, THE STANDARD
Fruity but concentrated, with a bold kick
HEAT TOO HIGH, RUSHED
Sour and weak
LEFT ON THE HEAT TOO LONG
Bitter, all fruitiness gone
COFFEE: DOUBLE
AT 4:00, THE STANDARD
Sweet and strong, great with milk
HEAT TOO HIGH, RUSHED
Under-extracted, sour
LEFT ON THE HEAT TOO LONG
Slightly bitter edge, still drinkable
COFFEE: TRIPLE
AT 4:00, THE STANDARD
Chocolate and body, the classic moka pot cup
HEAT TOO HIGH, RUSHED
Watery
LEFT ON THE HEAT TOO LONG
Bitter, but not unpleasant
COFFEE: DARK
AT 4:00, THE STANDARD
This is where Dark feels right at home: bold and rich
HEAT TOO HIGH, RUSHED
Rarely a problem
LEFT ON THE HEAT TOO LONG
Burnt, harsh, avoid it
THE MOKA POT PUNISHES IMPATIENCE.
Turning up the heat doesn’t speed things up in a good way; it scorches the coffee at the bottom before the rest has been extracted. Dark and Triple handle that heat best. Single turns bitter the fastest if you step away for even a moment.
THE MOKA POT PUNISHES IMPATIENCE.
Turning up the heat doesn’t speed things up in a good way; it scorches the coffee at the bottom before the rest has been extracted. Dark and Triple handle that heat best. Single turns bitter the fastest if you step away for even a moment.
TASTES WEIRD?
BITTER OR BURNT
Your heat was too high, or you left it on too long after it started gurgling. Lower heat, remove it sooner.
WEAK
Grind finer, or fill the basket a little more. Don’t tamp it down, just fill it level.
METALLIC TASTE
Descale the moka pot, or check the rubber gasket.
IT SPUTTERS AND SPLATTERS
Heat is too high. Turn it down, and the coffee will rise gently.
BITTER OR GRITTY
Grind coarser. Fine coffee particles are probably slipping through the mesh.
WEAK AND WATERY
Use more coffee, or grind a little finer.
SEDIMENT AT THE BOTTOM
Normal. Just leave the last sip in the cup.
THE PLUNGER IS HARD TO PRESS DOWN
Ground too fine. Don’t force it, or it might splash.
FREQUENTLY ASKED QUESTIONS
A medium-dark to dark roast handles the direct heat of a moka pot best. Triple and Dark are the classic choices.
Triple, if you have to choose just one. Enough body and chocolate to stand up to the intense extraction, without the bitterness that lighter roasts can develop with this method.
Fine, like granulated sugar. Finer than filter coffee, but noticeably coarser than espresso. Too fine, and the pressure won’t be able to push the water through.
Yes. Coffee for a percolator follows the same rules: medium-dark roast, fine grind, low heat. The difference is in the design, not the beans.
Fill the basket level, without tamping it down. For a standard 6-cup moka pot, that’s about 20 grams.
The heat was too high, or the moka pot was left on the stove too long after it started gurgling. Use medium-low heat and remove it as soon as you hear it.
No. It’s brewed at much lower pressure than in a proper espresso machine, so it’s strong, but the texture and crema are different.