Moka pot brew guide (1 cup)

Brew time : 2–3 min

The Moka Pot is a classic Italian stovetop brewer, originally developed by Alfonso Bialetti. It uses pressure to produce a strong, rich coffee similar to espresso, without the need for a machine. Expect a bold, full-flavoured cup with depth and intensity.

♦ Pro tips from Golden Ethiopian coffee roasters

  • Use medium heat only, avoid high heat
  • Never tamp the coffee
  • Brew with pre-heated water for better control
  • Stop the brew early to preserve sweetness
  • Clean with water only (no soap) to maintain flavour

EQUIPMENTS

  • Moka Pot (size appropriate to yield 1 cup)
  • Scale
  • Kettle
  • Grinder

BREW RATIO

Approx. 5–6g coffee per cup size
(e.g. ~21g for a 4-cup moka pot)

Important : Always brew to full capacity for best results.

STEP ONE : Prepare water & coffee

Boil fresh water in a kettle. While heating, weigh your coffee and grind to a medium-fine consistency (slightly coarser than espresso, similar to fine salt).

Note : Using pre-boiled water prevents overheating and bitterness.

STEP TWO : Fill the base

Pour hot water into the bottom chamber up to just below the safety valve.

STEP THREE : Add coffee

Fill the filter basket with ground coffee.
Level it gently with your finger, do not tamp.

STEP FOUR : Assemble

Insert the basket into the base and screw on the top chamber securely.

Caution : The base will be hot, use a close or towel when handling.

STEP FIVE : Brew

Place the Moka Pot on a medium heat with the lid open.
As coffee begins to flow into the upper chamber, close the lid.

STEP SIX : Finish & serve

As soon as you hear a gurgling/bubbling sound, remove the Moka Pot from the heat immediately. For best results, cool the base under cold running water to stop extraction. Pour and serve straight away.

Note : Removing from heat early prevents burnt, bitter flavours.

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