The Moka Pot (Bialetti) has been an icon of Italian coffee culture since 1933. It works on the principle of steam pressure, pushing water through the coffee. The result is intense, strong coffee with a full body — the closest to espresso without a machine.
Heat 300 ml of water to about 60–70 °C (not boiling). Using pre-heated water prevents the coffee from burning during slow heating.
Pour the warm water into the bottom chamber up to the safety valve level. NEVER exceed the valve.
Fill the basket with coffee (18–20 g), ground medium-fine. Level the surface but DO NOT tamp. The coffee should be loose so water passes freely.
Place the basket in the bottom chamber. Screw the top part on tightly (carefully — the bottom is hot). Use a towel.
Place the pot on medium heat with the lid open. Watch — after 2–3 minutes coffee will start flowing into the upper chamber with characteristic gurgling.
When you hear loud hissing and the stream turns lighter — remove from heat immediately. Wrap the bottom with a wet towel to stop extraction. Overheating makes coffee bitter.
Stir the coffee in the upper chamber with a spoon — the bottom portion is stronger than the top. Pour into cups. Moka coffee is great on its own or with milk.
Don't tamp the coffee — bitter moka pot coffee usually comes from overheating or tamping. Try medium roast coffee for balanced flavor.
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