All Brew Guides
Brew Guide 04
Moka Pot
The Italian stovetop icon. Steam pressure pushes water up through the grounds for a strong, concentrated brew — somewhere between filter and espresso. Watch ours, then make your own.
Watch · Moka Pot
Step by step
Four steps to a better cup.
01
Fill the base with hot water
Fill the bottom chamber with just-boiled water up to the safety valve. Starting hot means the coffee spends less time over the heat, so it tastes sweeter and less burnt.
Tip · Use a towel — the base will be hot to handle.
02
Fill the basket, level it off
Add fine-medium ground coffee to the funnel basket and level it off with a finger. Do not tamp — moka pots brew with gentle steam pressure, not nine bars.
Tip · Tamping chokes the flow and can build unsafe pressure.
03
Assemble and set on medium heat
Screw the top on firmly and place on a medium burner with the lid open. Keep the heat moderate — too high scorches the coffee and rushes the brew.
Tip · Lid open so you can watch the pour.
04
Pull it the moment it gurgles
Coffee will rise in a steady golden-brown stream. As soon as it turns pale and starts to splutter and gurgle, take it off the heat and cool the base under a tap to stop extraction.
Tip · Stir the pot before pouring to even out the strength.
Brew this with
Espresso No. 1.
Our medium-dark espresso roast is the natural fit for the moka.
Dial it in
If something's off.
Coffee tastes burnt & bitter
Heat is too high. Drop to medium-low and start with hot water.
Brew spurts violently
Grind too fine or coffee tamped. Loosen the grind, never tamp.
Weak, fast brew
Grind finer and fill the basket fully and level.
Metallic taste
Rinse, never soap. Old residue or a dry seal taints the cup.