Moka Pot Brew: Constants and Heating Technique

coffee – water ratio

1:10 – 1:12

coffee amount

20g

water amt and tem

200-240g | 100°C

grind size

Medium-fine grind, 400-600 microns, resembling table salt

brew time

2-3 mins

Moka pot is a versatile brewer, but it can be tricky. I’ll share some constants—things to do for every brew—as well as a few variables you can tweak to enhance your results. Just following the constants will improve your brew. I encourage you to explore different 80 Cup coffee origins with a Moka Pot. Each origin offers a unique taste experience.

Constants for brewing with a Moka Pot

Fill the base of the moka pot with boiling water to reduce brew time and bitterness.
Use a full basket of coffee grounds.
Fill the water in the boiler just below the valve.
Grind the coffee to a medium-fine consistency, coarser than espresso but finer than pour-over, resembling table salt.
Avoid sputtering

Optional Preparations:

If available, use a needle distribution tool for even distribution.
Consider placing an AeroPress paper filter for extra filtration.

Heating Technique and Sputtering

Heating Technique:

Use a low flame, below half power, to gently heat the water.
For electric stovetops, preheat before brewing.
When the liquid starts flowing into the top chamber, reduce the heat source to the lowest setting to ensure a slow flow.

Avoiding Sputtering:

Keep the lid open during brewing.
Watch for any sputtering sounds towards the end of brewing. If it happens, rinse the pot under cold water to cool it down.
Continued sputtering can result in a very bitter taste in the coffee.

Sometimes, I enjoy diluting my coffee by adding either frothed milk or hot water, similar to espresso-based coffees.

I always avoid using soap and dishwashers for cleaning to keep my moka pot in top condition and prevent any soapy taste.

For more brew methods: Coffee Brew Guides