A moka pot uses steam to push hot water up through the coffee and into the top chamber. It isn't quite espresso, but it makes a strong, full cup that's great on its own or topped up with hot milk.
The size of your pot sets the amounts, so there's nothing to weigh. Just fill each part to the right level.
| Setting | Value |
|---|---|
| Coffee | Fill the basket level, without pressing it down |
| Water | Fill the base to just below the valve |
| Ratio | Set by your pot |
| Grind | Medium Fine |
| Water temperature | Start with water from a just-boiled kettle |
| Total brew time | About 4–5 min on the hob |
Fill the bottom chamber with just-boiled water, up to just below the little valve. Starting hot means the coffee spends less time on the heat, so it's less likely to taste burnt.
Fill the basket with coffee and level it off with your finger. Don't press it down. Packing it tight stops the water getting through evenly.
Drop the basket in and screw the top on firmly. Use a tea towel, because the base will be hot.
Put it on a medium-low heat with the lid open so you can watch. After a few minutes coffee starts to flow into the top.
As soon as the coffee turns pale and starts to gurgle, take the pot off the heat. Running the base under the cold tap stops it brewing. Pour straight away.
| If it tastes… | It probably means… | Try this next time |
|---|---|---|
| Bitter or burnt | Too much heat, or left on too long | Turn the heat down and take it off at the first gurgle |
| Sour or weak | Started with cold water, or the basket wasn't full | Use just-boiled water and fill the basket level |
| It spits and splutters | The heat is too high | Turn it down |
Still stuck? Ask us anything about coffee.
