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How to Brew Coffee with a Moka Pot
A practical starting recipe for a typical 3-cup Moka Pot, focused on even filling, moderate heat and stopping the brew before harsh sputtering.
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At a Glance
Coffee
15 g
Water / Yield
150 g boiler water
Ratio
1:10 starting point
Temperature
90–95°C water
Grind
Medium-fine
Time
3:00–4:30 on heat
What You Need
3-cup Moka Pot · 15 g coffee beans · Grinder · Scale · Kettle · Heat source · Heat-resistant towel · Serving cup
Step-by-Step Recipe
1. Check the Brewer
Make sure the gasket, filter plate and safety valve are clean and unobstructed. Never block the safety valve.
2. Heat the Water
Heat about 150 g of water to 90–95°C. Fill the lower chamber only to just below the safety valve; if your brewer reaches the valve with less water, follow the valve level rather than the target mass.
3. Grind and Fill
Grind 15 g of coffee medium-fine. Fill the basket evenly and level the surface without tamping or compressing the coffee.
For the reasoning behind grind adjustments, read Grind Size and Coffee Extraction.
4. Assemble Carefully
Insert the basket and screw the brewer together firmly. Use a heat-resistant towel when handling the hot lower chamber.
5. Brew on Moderate Heat
Place the Moka Pot on low-to-medium heat. Keep the handle away from the flame. Coffee should begin flowing smoothly rather than erupting quickly.
6. Stop Before Harsh Sputtering
When the stream becomes noticeably lighter and begins to bubble, remove the brewer from the heat. Cool the lower chamber briefly with a damp towel or cool water on the outside to slow the extraction.
7. Stir and Serve
Stir the brewed coffee in the upper chamber before serving so the stronger early liquid and lighter later liquid combine.
What You’re Looking For
Look for a rich, sweet and concentrated cup with a smooth texture. The flow should be steady and the brew should finish before aggressive sputtering introduces burnt or harsh flavors.
Adjust Your Brew
Coffee rushes out quickly and tastes thin → Grind slightly finer or reduce the heat.
The brew stalls or tastes harsh and dry → Grind coarser and make sure the basket is not overfilled or tamped.
The coffee tastes burnt → Use lower heat and remove the pot sooner, before strong sputtering.
The cup is balanced but too concentrated → Dilute the finished coffee with a little hot water rather than changing the brew immediately.
The cup lacks sweetness → Grind slightly finer or start with hotter water while keeping the heat moderate.
Change one variable at a time.
Recommended ANDAO Coffees
Explore these coffees with Moka Pot, then adjust the recipe to your taste.
Robusta CưM’gar
Dense and chocolatey, well suited to a rich Moka Pot cup.
Peru Yellow Bourbon
Smooth and sweet, with chocolate, brown sugar, hazelnut, caramel and vanilla notes.
Catimor Núi Min
A cleaner, brighter Moka option with floral, citrus, apricot and honey notes.