Pour Over & Brewing

Moka Pot

Stove-top pressure without a pump

Brew stage
Moka Pot — illustrated reference plate
Specification
What it doesHeats water in the lower chamber until steam pressure lifts it through the coffee in the middle funnel and up into the upper chamber.
GrindFine but not espresso-fine, and — critically — not as fine as a moka pot grinder setting that clogs. Medium-fine is the target.
HeatMedium to low. High heat scalds the coffee and drives the brew too fast, which is the most common cause of a bitter, metallic moka pot cup.
Sizes1, 2, 3, 6, 9 and 12 cup. The "cups" are small Italian espresso cups, not mugs.
MaterialAluminium conducts well and is traditional; stainless works on induction and does not react with acidic coffee.
WaterFill to the valve, no higher, and use hot water in the base to shorten the time on the stove.

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

At a glance
Sizes1 / 2 / 3 / 6 / 9 / 12 cup
GrindMedium-fine
Pressure~1–2 bar from steam
HeatMedium-low
WaterTo the valve, not above
Brew time4–6 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