Brewing Guide: Moka Pot
Updated: Jan 17, 2019
The Moka pot is an Italian-made eight-sided gift to all coffee lovers. Invented by Luigi De Ponti and named after the Yemenite city of Mocha, the Moka pot’s iconic design is now widely recognized in both Latin America and Europe. My grandparents and relatives have used it for years as a celebrated family tradition, and even my great aunt Edith, loves starting her day by brewing a fresh cup of coffee with “La Greca,” as we call it in Spanish. Due to its ability to produce a creamy, thick, and condensed cup of coffee, the Moka pot has made a comeback! The best part: Electricity and fancy equipment is not required for a perfectly dense cup of coffee, reminiscent of espresso. If you haven’t already, we hope you’ll give the Moka pot a try and let us know what you think.
What you'll need
Grind about 20-30 grams of coffee, to a size somewhere between sand/table salt and fine sand.
Boil about 600 grams of water, and fill the bottom half of your Moka pot up to the safety valve. Be sure to use freshly boiled water. For best results, we recommend using filtered water.
Fill the pot’s filter basket with ground coffee, and shake the basket allowing the ground coffee to settle evenly. Never tap or push the ground down. Now place it into the bottom half of the pot.
Screw on the top of the Moka pot to the lower half. Caution! The bottom chamber will be hot. Use a towel or oven mitts to hold the bottom half of the pot as you screw it shut.
Place the pot on the stove and set to medium heat, keeping the lid open.
When the water begins to boil, the pressure will push a stream of coffee slowly through the upper half of the pot. Close the lid once the coffee begins to flow. Note that if it erupts upward, your water’s too hot, but if it burbles sluggishly, turn your flame up.
As soon as you hear a gurgling sound remove the Moka pot from the burner. Your coffee is now ready. Pass the bottom half of your Moka pot under cold water to end the brewing process.
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