What a moka pot actually makes
A moka pot has three parts: a bottom chamber for water, a funnel shaped basket for coffee, and a top chamber where the finished coffee collects. As the water heats, steam builds pressure in the bottom chamber and pushes hot water up through the coffee and out of the spout in the middle.
That pressure is low, roughly 1 to 2 bar as a general figure. An espresso machine works at around 9 bar. So moka coffee is strong, dense and full bodied, but it is not espresso. It has less crema, a little less syrupy texture, and more volume for the same coffee. Think of it as the bridge between a strong drip cup and a shot. If you want to know what makes espresso different, our guide to what espresso is covers it.
Moka pots are sold by "cups", but a cup here means a small serving of about 50 ml (around 2 oz), not a mug. A 3 cup pot makes enough for one generous drink or two small ones.
What you need for a 3 cup pot
- 15 to 17 g fine ground coffee, enough to fill the basket level. That is about 3 level tablespoons.
- Hot water to just below the safety valve, roughly 130 to 150 g in a typical 3 cup pot.
- A stove set to medium. Gas, electric and ceramic all work. Induction needs a stainless steel pot or an adapter plate, because aluminum will not heat on induction.
- A towel or oven mitt for holding the hot base.
The grind matters most. Aim for a little coarser than espresso and a little finer than drip coffee, close to fine table salt. Espresso fine coffee packs too tightly, slows the water, and turns the cup harsh. Drip coffee lets the water rush through and tastes thin.
How to brew it, step by step
- Heat the water first. Bring water to just off the boil in a kettle. Starting hot means the coffee spends less time sitting on the stove, which keeps it from tasting baked or metallic.
- Fill the bottom chamber. Pour the hot water in to just below the safety valve. Never cover the valve.
- Fill the basket level. Add 15 to 17 g of fine ground coffee and level it with a finger. Do not tamp or press it down.
- Assemble carefully. Wipe any loose grounds off the rim, then screw the top on firmly, holding the hot base with a towel.
- Brew on medium heat. Set the pot on medium heat with the lid open so you can watch. Coffee should flow out of the spout in a steady, honey colored stream.
- Pull it off at the gurgle. When the stream turns pale and the pot starts to sputter and gurgle, take it off the heat right away. Stir the coffee in the top chamber and pour.
Want to stop it faster? Many people run the base under cold tap water the moment it comes off the heat. It halts the brew at once, so the last, bitter drops never reach your cup.
Moka pot sizes and amounts
The basket sets the dose. Whatever size you own, fill the basket level and fill the water to the valve. The figures below are approximate, because every brand is shaped a little differently.
| Pot size | Water (approximate) | Coffee (approximate) | Makes |
|---|---|---|---|
| 1 cup | 50 to 60 g | 6 to 8 g | One small serving |
| 3 cup | 130 to 150 g | 15 to 17 g | One large or two small drinks |
| 6 cup | 270 to 300 g | 27 to 32 g | Two to three drinks |
A moka pot is designed to run full. Brewing a half dose in a large pot rarely works well, so if you often make coffee for one, a smaller pot is the better buy.
Troubleshooting a moka pot
Change one thing at a time and judge the next pot before changing anything else.
| What happens | Likely cause | What to change |
|---|---|---|
| Bitter, burnt or metallic | Heat too high, or the pot stayed on after the gurgle | Lower the heat, start with hot water, and pull it off sooner |
| Weak, thin or sour | Grind too coarse, or the basket was not full | Grind a little finer and fill the basket level |
| Coffee spurts out hard and fast | Heat too high | Turn the heat down to medium or a little lower |
| Little or no coffee comes up | Grind too fine, coffee tamped, or a clogged filter | Take it off the heat, let it cool fully, then grind coarser and do not tamp |
| Leaks at the middle seam | Loose fit, grounds on the rim, or a worn gasket | Wipe the rim, screw it tighter, and replace the gasket if it is cracked or hard |
If the pot ever stalls on the heat, do not open it while it is hot. Let it cool before you unscrew it.
How to clean a moka pot
- Let it cool, then take it apart. Knock the spent grounds out of the basket into the trash or compost.
- Rinse with hot water. For a classic aluminum pot, skip the soap and the dishwasher. Soap can leave a taste behind, and the dishwasher dulls and pits aluminum.
- Stainless steel is easier. Most stainless pots can take a little mild soap. Check the maker's instructions before putting one in the dishwasher.
- Dry every part. Store the pot open, in pieces, so trapped moisture does not cause stale smells or corrosion.
- Check the gasket and filter plate. Every so often, pop out the rubber gasket and rinse behind it. Replace it when it hardens or cracks, as a general rule once a year or so with daily use.
Moka coffee is a great base for more than a straight cup. Top it with hot milk for a stovetop latte, or pour it over condensed milk and ice for our Vietnamese iced coffee recipe.
Made this? Tag @monmouthcoffeeroasters with #MonmouthMade to get featured.