Last Updated on
We created this infographic for the time-pressed coffee lover that needs a strong coffee and needs to stay on a low budget. Many people call it stovetop espresso maker, because it brews a strong and bold coffee, and it uses pressure during extraction. And we agree with that, moka pot is in many ways very similar to an espresso. Moreover, we can use it to prepare a beautiful latte or a delicious cappuccino, or a flat white. Here is the infographic, and at the end of the graphic, you also have a written version of it.
- Grind the coffee beans using a good burr grinder. The grind size is slightly coarser than espresso but finer than drip.
- Fill the base of your moka pot with hot water up to the line, or slightly below. Never pass the sign.
- Place the funnel in the boiler chamber, (the base).
- Loosely fill the filter-funnel with coffee grounds. Do NOT pack the grounds as we do with espresso. If you pack them, the coffee will not rise in the collector chamber. Or it will rise too slow, and over-extract.
- Make sure rim is clean and screw on the top chamber onto the boiler. If the rim is not perfectly clean, the pot will lose pressure.
- Put the Moka pot on the burner on low, or medium heat. A gas stove is the best. The electric stove works too, but you need to use a heat diffuser.
- If you used hot water, after two minutes coffee will start to flow. If you used cold water, you’ll wait about 6-8 minutes until the top reservoir is full.
- Once coffee starts to flow in the top carafe, immediately take it off the heat. The residual heat will be enough to finish the brewing. Some people leave it on the stove until coffee is almost completely brewed, and then cool the base off with cold water to stop the brewing.
- Stir in the upper chamber with a spoon to mix the different coffee layers for uniform flavor.
- Pour it in cups right away.
For a complete how-to, and more brewing tips, read our full tutorial about Brewing with a Moka Pot.
People call moka pot “stovetop espresso”. The term is not a complete misnomer, because the brewing method uses pressure in the preparation process, and the cup you get is bold, thick and flavorful, similar to espresso. This why we included this infographic in our home barista espresso guide. You can make great lattes and cappuccinos using stovetop espresso, and you can even drink it neat. However, real espresso is a distinctive coffee, that needs more pressure and a controlled brewing temperature.
My name is Dorian hand I am a former barista. I consume coffee in any form, as a beverage, in savory recipes and desserts. My favorite caffeinated beverage is the espresso.
I love to share my coffee brewing knowledge and my geeky coffee research. This blog is one of the places I write about coffee. More about Dorian…