The Moka Pot is a straightforward stovetop or electric brewer that produces a rich and robust brew. Its compact size makes it very portable, while the simple design makes it easy to clean. It was designed in 1933 by Italian engineer Luigi Di Ponti, who then sold the patent to Alfonso Bailetti - a dealer in aluminum. The brewer grew popular fairly quickly and was soon a staple in Italian homes. After the Second World War, the popularity of the brewer spread through South Europe and soon became the standard way people brewed coffee in their homes. Today the Moka pot is commonly used in Europe and Latin America.
The brewer consists of 3 pieces - the bottom chamber, the basket and the collection chamber. It works on the concept of upwards pressure, where the pressure of the steam generated pushes the water upwards, through the coffee grounds in the basket, thus pushing the brew into the collection chamber. Depending on the recipe this brewer can be used to create a concentrate for multiple cups, or a single espresso serving.
Bialetti still produces the original design under the name ‘Moka Express’ but it is not the only producer in the market. Other manufacturers have stepped in too - with variations in both design and the materials used. Moka pots and modified moka pots are available in aluminum, stainless steel and even glass. If this is your first time using a Moka Pot, the recipe below is the perfect way to start.
Tools
- Moka Pot
- Cup
- Kettle
- Spoon
- Scale
Ingredients
- 12 g/ 6 tsp coffee, ground medium
- 100 ml / 8 fl oz (1.5 tbsp less than 1/2 cup) fresh, filtered water
Method
- Heat water 40C. Turn it off and let it stand for 5 ½ mins after it comes to a boil.
- Add (100 ml) of warm water to the lower chamber of the Moka Pot.
- Place the filter / basket in place - on top of the lower chamber.
- Empty the ground coffee into the basket and screw on the upper chamber.
- Turn on the stove to medium and heat the Moka pot until you can hear a gurgling sound. You could also carefully lift the lid of the upper chamber to check if the water has finished bubbling through.
- Turn off the heat and pour into a cup immediately.
This recipe yields about 210 ml of coffee (about 7oz) that can be enjoyed black or or with milk / cream and, with or without sugar.
Pro tips:
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Preheating the water prevents longer contact time with the coffee grounds and eliminates the possibility of a burnt flavour
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Lighter roasts need longer brew times so start with water at about 40C
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Darker roasts need shorter brew times so start with water at about 60C
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Brewing the coffee on high heat will push the grounds through resulting in a muddy cup
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This brew method tastes great with any of our coffee - we recommend trying our Peaberry and Bold offerings.
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Adjust the coffee to water ratio if you would like a stronger concentrated brew
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This coffee maker can be used for an iced coffee too. Simply place ice in your mug and brew, also known as Flash Brew and/or Japanese Iced Coffee (link)