Moka Pot

LET’S GET THOSE BOLD, DARK, FULL-BODIED,

AMAZINGLY FLAVORFUL AROMAS INTO YOUR CUP!

With a Moka Pot, you're just a few steps away from one of the richest, purest, syrupiest, and most robust espressos you’ll ever taste.

Nail this Brew Guide, and you're officially a coffee artist.

YOU'LL NEED

Moyee coffee beans
Moka Pot
Grinder
Water
Kettle
Timer
Scale

BREW PARAMETERS

TIME

4 min

RATIO

1:7

DRY

24 grams of coffee

MALING

Espresso grind

WATER

pH7

CHEAT SHEET

1. Grind and weigh your coffee!

For a 6-cup Moka Pot, grind around 20–22g of coffee. Not as fine as espresso machine grind, but finer than pour-over—think just a bit coarser than caster sugar.

2. Fill the bottom chamber of your Moka Pot with water—up to the valve. Drop in the funnel. If water sneaks into the funnel, dump it out and reset.

3. Fill the funnel with ground coffee. Level it off, wipe the edges clean, and don’t tamp it down!

4. Screw the top part on tightly

5. Place the Moka Pot on medium heat.

Gas stove? Keep the flame smaller than the base, or your handle will get 🔥 spicy.

6. When the water starts to boil, pressure pushes the coffee up into the top chamber.

Hear a hissing, bubbling sound? Take it off the heat! Wait for it to finish bubbling, then grab a towel (it’s hot!) and pour your liquid gold into your cup.

Moka Pot full? Enjoy. Every. Sip.

PRO TIP FOR NEXT TIME

Once your Moka Pot has cooled, twist it open, remove the rubber gasket and filter plate, and rinse everything with hot water only—no soap.

Can’t get rid of stubborn coffee buildup? Use a coffee cleaner to get it sparkling without the risk of soapy flavors in your next brew.

MOKA POT