Moka Pot

How to Brew with your Stove Top Moka Pot

For the espresso lovers amongst us who don’t have the space, money or time for a large espresso machine at home, the Moka Pot is a fantastic alternative and a simple way to enjoy rich, espresso-style coffee at home.

What you will need

Your Moka Pot. We’re using a ‘6 cup’ version
Coffee of your choice
Grinder (if required)
Boiled water
Scales
Oven gloves or towel

The Grind

We’re looking for a fairly fine grind here, not quite as fine as espresso though because if we grind the coffee too finely there will be sediment in the cup. Too coarse and the coffee will under extract, much the same as brewing espresso coffee. Check out our grind size guide here for further tips.

The Setup

Start your kettle boiling. Prepare your Moka Pot by unscrewing the top section from the base and removing the metal filter basket. For our ‘6 cup’ Moka Pot, we’re using 20g of coffee to brew with, ground to a medium fine consistency.

The Method

Start by pouring around 300ml of boiling water into the base of the Moka Pot. We’re using boiling water since heating up the coffee for too long over the stove will impact on the flavour. The water should be around 1cm below the pressure release valve. Place your filter basket into the base and fill with your coffee, but don’t be tempted to ‘tamp’ the coffee down. Just level it out with your finger. Using an oven glove or tea towel, hold the base of the Moka Pot (careful – it will be extremely hot!) and screw the top onto the base. Place the unit over your stove on a high heat. After a couple of minutes, the water will boil and the coffee will start to brew. You can check the progress by opening the lid. As the coffee starts to brew, lower the temperature until the coffee is ‘glugging’ out at a gentle rate. Once the coffee starts to become paler in colour and a little streaky, run the base of the Moka Pot under the cold tap to cease brewing. Finally, serve and enjoy.

Tips

Because the coffee is brewed through a permanent metal filter, the grind is critical to the final cup profile. If you’re finding sediment in the cup, set your grinder to a coarser setting to solve this.

Brew time is also important because we can under or over extract the coffee if we get this wrong. Having the fine control of a gas stove really helps to control the brew rate. Too fast and the coffee will suffer under extraction, resulting in a sour, tart flavour to the cup. Brewing too slowly and the coffee will over extract and become bitter in flavour.

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