1. Grind coffee and weigh it! For a 6-cup moka pot: Grind about 20-22 grams of coffee, finer than for your pour over, but not as fine as for a real espresso machine – a tad coarser than granulated sugar.

Coffee? Ground and ready!

2. Fill the bottom part of your moka pot with water until it is flush with the valve. Put in the funnel (yes, that’s where your coffee will go later). If water gets in, pour it out for a while and put the funnel back.

3. Fill the funnel with your ground coffee, level it nicely and wipe the rim clean. Don’t press the coffee, though!

Ready to steam with your moka pot!

4. Tighten the upper part with the spout firmly.

Mokapot? Check! On the stove? Also check!

5. Put your moka pot over medium-high heat. Gas stove? Make sure the flame is no larger than the base, or your handle will get hot!

Your moka pot does its dance on the stove.

6. When the water is almost boiling, the pressure pushes the coffee to the top part. Do you hear a hissing, bubbling sound? Get your pot off the fire! Wait until all the coffee has flowed into the top part and then carefully (and with a potholder) pour your coffee into your cup.

Moka pot full of delicious coffee? Enjoy!

For your next cup: once your moka pot has cooled, twist off the spout and remove the rubber ring and filter plate. Rinse all parts with warm water without soap. Can’t manage to remove all the coffee residue? If so, use a special coffee cleaner. With this, everything will be shiny clean again without leaving a soapy taste.