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Moka Pot

This traditional Italian coffee maker is a staple in homes around the world, producing strong, concentrated coffee with rich flavour and body.

Brew time
5 minutes
Difficulty
Medium
Ratio
1:10

Ratio

1:10

Grind size

Medium-Fine

Dose

24g

Yield

240g

Tools & Equipment

  • 24g of medium-fine Studio Black coffee
  • Scales
  • Moka Pot
  • Tea towel
  • Spoon

Method

  1. Grind 24g of Studio Black coffee to a medium-fine grind.
  2. Pour hot (just off the boil) water into the bottom chamber, stopping just below the safety valve.
  3. Fill the basket with coffee, keeping it level. Do not tamp.
  4. Place the basket onto the bottom chamber.
  5. Screw the moka pot together firmly, using a tea towel to protect your hands.
  6. Place the pot on a low to medium heat with the lid open.
  7. When coffee begins to flow into the top chamber, reduce the heat to as low as possible to prevent over-extraction.
  8. Remove from the heat just before the brew finishes, then pour and enjoy.

Frequently asked questions

Too much contact time between the coffee grounds and water can lead to over-extraction, resulting in a bitter taste. This is especially common when the coffee is ground too fine. So, grind your coffee a little coarser to decrease the brewing time.

High brewing temperatures can also contribute to bitterness by pulling out harsher compounds. one way to spot this is if you can hear bubbling and gurgling. To fix this, keep the heat low to medium, and remove the moka pot from the stove just before the brew finishes.

The story behind the Moka Pot

Also known as a stovetop coffee maker, the moka pot uses steam pressure to push hot water through ground coffee and into the upper chamber, ready to pour. Invented by Italian engineer Alfonso Bialetti in 1933, it remains an iconic and accessible way to brew bold, espresso style coffee at home.