How to brew: Moka pot
The moka pot makes a concentrated, intense coffee between espresso and filter. Pre-heated water and medium heat keep it from tasting burnt.
Quick answer
Use 15 g of coffee for 150 ml of water (1:10 ratio), medium-fine grind, water at Pre-heated water, medium heat. Total time: 4 to 5 minutes.
- Ratio
- 1:10
- Coffee
- 15 g
- Water
- 150 ml
- Grind
- Medium-fine
- Temperature
- Pre-heated water, medium heat
- Time
- 4 to 5 minutes
Scale the recipe
Coffee15 g≈ 2 level tablespoons
- Ratio
- 1:10
- Grind
- Medium-fine
- Temperature
- Pre-heated water, medium heat
- Time
- 4 to 5 minutes
Step by step
- Fill the base with already-hot water up to just below the valve.
- Fill the basket with medium-fine coffee, level it with a finger and don't tamp.
- Screw it shut (use a towel, the base is hot) and put it on medium heat with the lid open.
- When the coffee runs pale and starts to gurgle, take it off the heat and cool the base under cold water to stop extraction.
- Stir the coffee in the top chamber and serve straight away.
Questions
Should I tamp coffee in a moka pot?
No. Packed coffee blocks the water, raises the pressure and makes the cup bitter. Just level it.