Guides/Brew guide
Brew guideHow to Brew Coffee with a Moka Pot
In shortFill the base with hot water to just below the valve. Fill the basket level with medium-fine coffee, without tamping. Heat on medium-low, and take it off as soon as it starts to sputter.
By The Killer Coffee team
Jump to method
GrindMedium-fine (our Ground Espresso works; just don't pack it)
RecipeThe pot measures for you, about 1:10 coffee to water
HeatMedium-low
TimeAbout 4–5 minutes on the stove
What you'll need
Method
- Hot water in. Boil the kettle and fill the base to just below the safety valve. Starting hot means less time on the stove and no burnt taste.
- Coffee in. Fill the basket and level it off. Don't press it down.
- Assemble. Holding the hot base with a tea towel, screw the top on firmly.
- Heat. Put it on medium-low with the lid open.
- Watch and listen. Coffee will flow into the top. When it starts to gurgle or sputter, take it off the heat straight away.
- Stop it. Run the base under cold water to stop the brew.
Dial it in
- Bitter: the heat's too high, the grind's too fine, or it kept sputtering. Lower the heat and pull it off earlier.
- Weak: the grind's too coarse, or the basket wasn't full.
- Never tamp: packed coffee blocks the flow and burns.
- Serving: drink it short, add hot water for an Americano-style cup, or add milk for a latte-style drink.
Which Killer coffee
Brew it with
FAQ
Why is my moka pot coffee bitter?
Usually the heat's too high or the grind's too fine. Use medium-low heat and take it off as soon as it sputters.
Should you tamp a moka pot?
No. Level it off, but don't press it down.
How do I know when it's done?
When it starts to gurgle or sputter.
Is moka pot coffee as strong as espresso?
It's strong and rich, but a little less concentrated than true espresso, because it brews at much lower pressure.
Why start with hot water?
It cuts the time on the stove, so the coffee doesn't cook and turn bitter.
