Moka Pot Coffee
In my opinion, moka pot coffee is the best stovetop coffee out there. The small but mighty Italian coffee pot saves not only money compared to larger coffee machines but also countertop space, plus it reduces waste compared to many other pod-coffee makers.
As a former barista, I can confidently say that stovetop brewing is one of the most affordable and easiest ways to make good coffee at home. Because making decent coffee at home will save on take-out coffees. I’m using a Bialetti moka pot for many years now and I love the ritual, ease of use, and portability.
Unlike other brewing methods, there’s no need for pods, filters, or cumbersome machines. With just the Moka pot, filtered water, and freshly ground coffee beans, I can make a delicious cup of espresso-like coffee and compost the leftover grind. Its compact design also means that I can take it with me wherever I go – especially to Germany where the general standard of coffee is still pretty low, but I digress!
The gentle hissing sound is the cornerstone of my morning routine and I hope it will become part of yours as well.
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Moka Pot Coffee
Equipment
- 1 Moka pot Bialetti Venus (2 cups)
Ingredients
- 1 serving roasted coffee beans
- 1 serving hot water filtered
Instructions
- Grind the beans. They have to be a bit coarser than an espresso grind.1 serving roasted coffee beans
- Add the hot water to the bottom chamber of the moka pot. Hot water reduces the brewing time which creates a better coffee. I use hot tap water so I can still handle the moka pot rather than boiling water. The level of water should be just below the safety valve.1 serving hot water
- Add the ground beans to the coffee basket until it's level with the rim (note 1). Don't compress it or tamper it down – it should be nice an fluffy.
- Add the coffee basket over the bottom part filled with water. Screw on the top.
- Place the moka pot on your stove on high (note 2). Let it brew until the pot start "whistling" and switch of the heat immediately to avoid over extraction or the coffee will become bitter.
- Pour your coffee very slowly into your favorite cup to avoid any sediment in your coffee. Leave the last bit in the moka pot – I know this is hard – but that part is full of sediment.
- Enjoy it as an espresso or pour over some steamed and frothy milk to make a flat white or latte.
- Let the moka pot cool down and rinse it immediately to remove any sediment that's hard to clean off later on. Don't use detergent as it can leave an unpleasant taste.
Notes
Nutrition
Ingredients
Coffee – Choosing the right coffee beans for your Moka pot is important. Opt for medium to dark roast beans that can withstand higher temperatures and longer brewing time using this method.
The grind size of your coffee beans plays a crucial role in the extraction process. For a Moka pot, it’s recommended to use a medium-fine grind which is often compared to sea salt in terms of size. This allows for enough surface area contact with the water, resulting in a balanced and flavorful brew. I buy a plunger grind from my local coffee roaster which works well. The espresso grind is certainly too fine – speaking from experience!
Water – I use hot filtered water as it cuts down on the brewing time, creating a high quality coffee that isn’t heated for an extended amount of time.
Milk (optional) – Steamed whole milk creates a delicious flat white or latte like coffee depending on how much milk and froth you’re adding.
What is a Moka pot?
The moka pot was invented by Luigi De Ponti in 1933 and later popularized by the Bialetti company. It consists of three chambers: a bottom chamber for water, a middle chamber for ground coffee – aka basket, and a top chamber for the brewed coffee. As the water in the bottom chamber heats up, it creates pressure, forcing the water through the coffee grounds and into the top chamber. The resulting coffee is bold, strong, and rich in flavor.
When it comes to choosing a Moka pot, there are numerous options available on the market. Some popular brands include Bialetti, Alessi, and Cuisinox. Consider factors like size, material (aluminum or stainless steel), and specific features such as heat-resistant handles or induction compatibility when selecting the right stovetop coffee maker for your needs.
Moka pots are sized by “cups” but they are espresso-sized cups (around 30-60 ml or 1-2 oz), not standard US cups. I use the Bialetti Venus stovetop moka pots – the 2-cup for my morning coffee and the 4-cup size for 2 servings.
Moka pot vs. espresso
While Moka pot coffee is often compared to espresso due to its concentrated nature, there are significant differences between the two.
Espresso is brewed under high pressure using an espresso machine, resulting in a rich, syrupy shot with a layer of crema on top.
Moka pot coffee, on the other hand, is brewed with steam pressure and doesn’t have the same level of pressure or crema. While Moka pot coffee shares some characteristics with espresso, it is not technically considered true espresso.