A compact Italian-made eight-sided wonder, the moka pot makes espresso-style coffee without the need for a large, expensive, high-maintenance machine.
Invented in 1933 by Italian engineer Alfonso Bialetti, the elegant three-chambered pot relies on pressure generated by simple stovetop steam, which builds up in the lowest chamber and pushes up through the coffee grounds. The resulting coffee is robust and hearty.
Our Mokapot Brew Guide
A 6 CUP MOKA POT
Grind about 20-22 grams of coffee finer than you would for a pour over, but not quite as fine as you might for a true espresso machine—slightly larger than granulated sugar.
Fill the bottom chamber of the moka pot with water until it is level with the valve, about 345 gams. Place the funnel in the coffee grounds receptacle into the pot. If any water enters the funnel, pour out the excess and replace the funnel.
Fill the funnel with the ground coffee, leveling the grounds and wiping the funnel’s rim clean. Do not tamp the grounds.
Screw the moka pot’s spouted top on tightly.
Place the moka pot on a stove over medium heat. If using a gas stove, make sure the flame is not larger than the base of the pot so as not to expose the handle to heat.
As the water in the bottom chamber approaches a boil, the pressure will push a stream of coffee steadily up into the upper chamber. You know it’s done when you hear a hissing, gurgling sound. Immediately remove the moka pot from the heat. Let the coffee finish flowing into the upper chamber, and then use caution (and a potholder) to pour your coffee.