SPACE.
MOKA POT.
A small, intense stovetop brew with real character. Richer than filter coffee, gentler than espresso.
Step 1 of 5 · Stovetop
Fill the boiler
Fill the lower chamber with freshly boiled water to just below the safety valve. Using hot water keeps the coffee from sitting over heat for too long.
What you’ll need
Moka pot · Kettle · Stovetop · Burr grinder · Towel or cool running water
Moka pots vary in size, so this is deliberately written around the basket and boiler rather than a fixed dose. The key is low heat and knowing when to stop.
A few tips
- Do not tamp the basket. A moka pot is not an espresso machine.
- If the coffee tastes burnt, lower the heat and remove it earlier.
- Use the coffee the pot was designed for: enough to fill the basket, but never packed down.
See the full method +
1. Fill the boiler
Fill the lower chamber with freshly boiled water to just below the safety valve. Using hot water keeps the coffee from sitting over heat for too long.
2. Fill the basket
Fill the basket with medium-fine coffee, level it with a finger, and do not tamp. Wipe loose grounds from the rim before assembling the pot.
3. Brew gently
Set the pot over low to medium-low heat with the lid open. Coffee should emerge as a calm, steady stream, not an aggressive sputter.
4. Stop the brew
When the stream turns pale and starts to sputter, take the pot off the heat. Wrap the base with a cool towel or briefly run it under cool water to stop extraction.
5. Serve
Stir the coffee in the upper chamber before pouring. Drink it short or loosen it with hot water or milk.