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Italian Coffee Maker - Moka Pot

Brewing guides

This coffee maker was invented by an Italian engineer named Alfonso Bialetti in 1933 and quickly became a staple in European kitchens. It has recently seen a resurgence, probably due to its ability to produce coffee with a viscous and dense texture similar to an espresso, for a fraction of the price of a machine.

Brewing Parameters

Dry:21g of coffee
Liquid:-
Ratio:-
Water temperature:204-206°F (30 seconds after boiling)
Extraction time:2 minutes
Grind:A little coarser than for espresso

What You’ll Need

Italian coffee maker on the stove (moka pot)
Kettle
Burr mill
Balance
Freshly roasted coffee

Pro Tip

Before serving, you can run cold water over the bottom of your coffee maker to complete the extraction more efficiently.

This coffee maker performs best with medium to dark roast beans.

Step Nº1

Fill the kettle with a small amount of fresh filtered water and bring to a boil. Meanwhile, grind 21g of coffee.

Step Nº2

Once the water is boiling, fill half of the bottom portion of the brewer.

Step Nº3

Fill the filter basket with coffee and shake it so that the ground coffee is evenly distributed. Place it on top of the water chamber and screw on the top of the coffee maker. Caution: it’s hot!

Step Nº4

Place the moka pot on the stove over medium heat.

Step Nº5

Once the water in the lower chamber comes to a boil, the pressure will push a dark, textured stream of coffee into the top part. As soon as you see the liquid turn paler and hear a hissing sound, remove your coffee brewer from the heat to stop the extraction. Serve immediately.