Stovetop · Concentrate
Moka pot coffee recipe
A moka pot is a stovetop brewer in three parts: a base that holds water, a funnel-shaped basket that holds coffee, and an upper chamber that collects the result.
- Coffee
- 18 g
- Water
- 270 g
- Temp
- 95 °C
- Time
- 4:30
Heat turns some of the water to steam, the pressure pushes the rest up through the grounds and into the top. This recipe uses 18 g of coffee and 270 g of water for two small cups of strong coffee, in about four and a half minutes. It suits anyone with a stove and a small moka who wants a concentrated cup, not espresso, and it puts safety first. Moka coffee is a good base for milk, but see the espresso page if you want a machine shot.
The spec
| Part | Amount |
|---|---|
| Coffee | 18 g, medium-fine, loosely filled |
| Water | 270 g loaded, pre-heated to about 95 °C |
| Heat | Low to medium |
| Total time | 4:30 |
| Yield | Two demitasse cups, concentrated |
You need
- A moka pot sized to your dose, and a stove ring that suits its base.
- A scale, a timer and a heat-proof cloth or glove.
- A bowl or wet towel to cool the base with.
Ratio 1:15 · Grind: medium-fine · grind chart
Starting ranges come from your grinder maker’s own guide. Burrs, beans and calibration vary, so treat them as where to begin.
Steps
- 0:00, Fill the base to 270 g, assemble, low heat.
Fill the base with pre-heated water, staying under the safety valve. Add 18 g of coffee to the basket, levelling without pressing. Screw on the top and set it on low heat. Allow 20 seconds.
- 0:20, Wait for a steady stream.
For about three minutes, watch for a steady honey-coloured flow into the top chamber.
- 3:30, Reduce heat as flow pales.
When the stream turns pale and begins to sputter, reduce the heat. This stage lasts 30 seconds.
- 4:00, Cool base and serve.
Take the pot off the heat and cool the base. After 30 seconds, pour.
My notes for this recipe
Why these numbers
18 g, not a full basket. The basket size sets the dose for a given pot, and the water amount sets the output. If your pot holds more or less, use its fill lines rather than copying these grams.
Pre-heated water. Starting with hot water shortens the time that the grounds sit over a heating base. The 95 °C figure and the timings are authored preferences, and they are not manufacturer requirements.
Loose fill. A loosely levelled basket lets water through evenly. Tamping behaves like an espresso basket and can raise pressure unpredictably.
Medium-fine grind. It sits between filter and espresso. The grind chart shows the planning range.
What changes the cup: heat and safety
Heat is the main lever. Too much of it drives the water through quickly and cooks the grounds in the top chamber, and the stream sputters early. Too little of it stalls the brew.
- Sputtering and metallic taste. The heat was too high, or the pot stayed on the flame too long. Reduce heat and remove the pot when the top is full.
- Slow trickle that never builds. Heat is too low, or the grind is too fine.
- Pot hisses from the side. Check that the gasket is seated and the thread is clean. Stop and let it cool if steam escapes.
- Never open a pressurised pot. Let the pot cool completely before unscrewing, and keep your hands clear of the valve.
- Keep water below the valve. Overfilling blocks the safety valve, which is there to release excess pressure.
Apart from the maker's points cited below, these fixes are CupTune's judgement rather than tested limits.
Evidence and limits
Bialetti's Moka Express instructions say to fill water below the safety valve, loosely fill the funnel, use low-to-medium heat and remove the brewer when the top is full. The 95 °C preheat and timing shown here are CupTune-authored preferences, not manufacturer requirements; follow the instructions for your own brewer. The recipe's yield is a planning idea: the grounds keep some of the water, so your cup will hold less than 270 g. Stoves, pot materials and sizes change how quickly each stage runs.
Questions
Is moka coffee espresso?
No. The pressure is modest and there is no crema in the espresso sense. It is a concentrated stovetop coffee.
Can I use an induction hob?
Only with a pot made for it. Check the maker's guidance for your pot.
When do I take it off the heat?
When the top chamber is full or the stream turns pale and sputters, whichever comes first.