Pour Over & Brewing
Moka Pot
Stove-top pressure without a pump
Overview
A two-chamber aluminium or steel pot. Steam pressure pushes water up through the coffee bed — a strong, syrupy brew somewhere between espresso and filter.
Moka Pot
Safety
A moka pot is a pressure vessel. Fill only to the valve, never tamp the grounds, keep the gasket and filter in good condition, and let it cool before opening. Open the top lid away from your face while brewing.
Technical parameters
| Sizes | 1 / 2 / 3 / 6 / 9 / 12 cup |
|---|---|
| Grind | Medium-fine |
| Pressure | ~1–2 bar from steam |
| Heat | Medium-low |
| Water | To the valve, not above |
| Brew time | 4–6 minutes from cold, less from hot |
What actually goes wrong
- Start with hot water in the base so the grounds are not cooked while the pot heats.
- Pull it off the heat as soon as the flow turns pale and sputters.
- Rinse with water only — detergent strips the seasoning and can leave a taste.
What it has to match up with
- Medium-fine capable grinder
- A heat source the pot suits (induction needs a steel pot)
- Replacement gaskets and filters
This guide is an independent educational reference. It is not a substitute for the instructions supplied with your own equipment, and nothing here is sold, sponsored or endorsed by any brand.