Moka pot · Brew guide
Moka Pot Basics
How to use a moka pot step by step, with the heat setting and timing that avoid harsh, burnt-tasting coffee.
Not tested yet We publish a recipe as tested only after making it in our own kitchen.
- Prep
- 5 min
- Total
- 12 min
- Makes
- 1 small serving (about 3 oz coffee in a 3-cup pot)
Ingredients
- filled to just under the safety valve water (hot water speeds things up and keeps the coffee from cooking)
- enough to fill the basket level coffee, ground medium-fine, not pressed down
Equipment
- Moka pot (3-cup size)
- Stovetop
- Hot water in a kettle (optional, for a faster start)
Gear for this recipe
- Bialetti Bialetti Moka Express Strong, rich stovetop coffee to mix with milk. Who it suits, and who should skip it
- OXO OXO Brew Conical Burr Coffee Grinder Moving from pre-ground coffee to fresh ground for French press, pour-over and drip. Who it suits, and who should skip it
Some links on the gear page are affiliate links. Disclosure.
Instructions
- Fill the bottom chamber with water to just below the safety valve. Do not cover the valve.
- Fill the funnel basket with coffee and level it with your finger. Do not tamp or press it down.
- Screw the top on firmly (use a towel if the base is hot) and set it on medium-low heat with the lid open.
- Watch for coffee to start flowing. When it turns pale and starts to sputter, take the pot off the heat.
- Run the base briefly under cold water to stop the brewing, then pour and serve right away. Stir before drinking, because the first coffee is stronger than the last.
Tip: moka coffee is intense. Drink it as is, add hot water for a longer cup, or use it as the base for a latte. Clean the pot with warm water only and let it air-dry fully before storing it.
Cooking on induction? A classic aluminum moka pot needs an adapter plate or an induction-ready pot. See our moka pot vs French press comparison.