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Ingredients
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Coffee and Water
Equipment (counts as ingredients for prep)
Method
Coffee and Water
- 1
Measure and heat water
Measure 120 ml of fresh filtered water. Option A (recommended): heat the water in a kettle until just below boiling (about 90–95°C) to shorten extraction time on the stove and reduce bitter flavors. Option B: use cold water directly in the Moka pot if you prefer a slower stovetop heat-up—this may increase extraction time.
- 2
Grind the coffee
Weigh 18 g of freshly roasted coffee. Grind to a medium-fine consistency slightly coarser than espresso but finer than drip (about table salt to fine sand). Aim for even grind size; avoid very fine (espresso) or very coarse.
Equipment (counts as ingredients for prep)
- 3
Prepare the Moka pot
Unscrew the Moka pot and separate the bottom chamber, the filter funnel, and the top chamber. Inspect the rubber gasket and filter plate for cleanliness and correct placement. Ensure the safety valve on the bottom chamber is clean and not blocked.
- 4
Add water to bottom chamber
Pour the heated (or cold) 120 ml water into the bottom chamber, filling up to but not above the safety valve. If using preheated water, be careful when assembling to avoid burns.
- 5
Fill the filter basket
Place the filter funnel into the bottom chamber. Spoon the 18 g of ground coffee into the filter basket. Level the grounds with a finger or flat edge so they are even across the basket—do not tamp. Remove any stray grounds from the rim to ensure a good seal when screwing on the top.
- 6
Assemble the pot
Screw the top chamber onto the bottom chamber firmly but without over-tightening. Make sure the gasket and filter plate are seated correctly so no steam escapes during brewing.
- 7
Brew on medium-low heat
Place the assembled Moka pot on a stove over medium-low heat. If using a gas flame, ensure the flame does not extend up the sides of the pot. Leave the lid open slightly or closed (personal preference), and start a timer. Brewing typically begins in 3–6 minutes depending on heat and preheated water. You should hear a gurgling/ hissing sound as coffee begins to flow into the top chamber.
- 8
Monitor and finish
When coffee flow changes from steady to sputtering and the top chamber fills with a chestnut-brown crema, remove the pot from heat. Total extraction time (from placing on heat to removal) should be about 3–5 minutes if water was preheated, or 5–8 minutes from cold water. If the brew is sputtering violently or producing a burnt aroma, reduce the heat next time.
- 9
Stir and serve
Use a non-metal spoon to gently swirl or stir the top chamber to homogenize the brew and crema. Pour immediately into cups to avoid metallic or over-extracted flavors from sitting on the burner. Serve straight, or dilute with hot water or steamed milk to taste.
- 10
Clean up
After the pot cools, unscrew and discard used coffee grounds (they should come out as a compact puck). Rinse all parts with warm water—do not use detergent frequently as it can affect flavor. Dry components thoroughly before reassembly and storage. Periodically check and replace the rubber gasket if it shows wear.
