THE MOKA
POT
Italy's beloved stovetop espresso maker. Rich, intense coffee with a distinctive character that's been perfected over nearly a century.
Invented in 1933 by Alfonso Bialetti, the Moka pot revolutionised home coffee brewing in Italy and beyond. Its distinctive octagonal design has become an icon of Italian culture, found in over 90% of Italian households.
While not technically espresso (it brews at around 1.5 bar versus espresso's 9 bar), the Moka pot produces a strong, concentrated coffee with a rich crema-like layer. It's the perfect middle ground between drip coffee and true espresso.
WHAT YOU'LL NEED
MOKA POT
Aluminium or stainless steel. Size matters — choose based on cups needed (they work best when full).
FRESH COFFEE
Medium-fine grind, slightly coarser than espresso. About 15-17g for a 3-cup Moka.
HOT WATER
Pre-heated water speeds brewing and prevents bitter extraction from overheating.
STOVETOP
Gas or electric hob. Medium-low heat is key — high heat causes bitter, burnt flavours.
THE CLASSIC RECIPE
3-CUP MOKA POT
THE BIALETTI PRINCIPLE
The Moka pot uses steam pressure (about 1.5 bar) to push hot water through the coffee grounds. Unlike espresso machines, this gentler pressure creates a different extraction profile — bold and intense, but with less crema and a slightly different texture.
"The secret to great Moka pot coffee is patience. Low heat, pre-heated water, and removing from heat just as the coffee starts sputtering. This prevents the bitter, burnt taste that gives Moka pots a bad reputation."
STEP BY STEP
BOIL YOUR WATER
Pre-boil water in a kettle. Using hot water reduces stovetop time and prevents bitter extraction from the coffee heating too long.
FILL THE BOTTOM
Pour hot water into the bottom chamber up to just below the safety valve. Never exceed this level.
ADD COFFEE
Fill the filter basket with ground coffee, leveling it off. Don't tamp — just a gentle level. Insert the basket.
ASSEMBLE & HEAT
Screw on the top chamber (use a towel — the bottom is hot). Place on medium-low heat with the lid open.
WATCH & LISTEN
Coffee will start flowing into the upper chamber. When you hear sputtering and see honey-colored coffee, it's almost done.
REMOVE & COOL
Just before the sputtering intensifies, remove from heat. Run the bottom under cold water to stop extraction immediately.
TROUBLESHOOTING
BITTER OR BURNT TASTE?
Heat is too high, or you left it on too long after brewing finished. Use lower heat and remove from stovetop earlier. Pre-heating water also helps significantly.
WEAK OR WATERY COFFEE?
Grind is too coarse, or not enough coffee in the basket. Try a finer grind and ensure the basket is properly filled (not tamped, but filled).
COFFEE SPUTTERS VIOLENTLY?
This is normal at the end, but if it happens early, your heat is too high or the grind is too fine, creating too much resistance.
NO COFFEE COMING OUT?
Grind is too fine (blocking water flow), or the seal/gasket needs replacing. Check the rubber gasket inside the top chamber for wear.
READY TO BREW
ITALIAN STYLE?
Explore our range of medium-roast coffees perfect for Moka pot brewing, or check out our other brewing guides.