The stovetop coffee maker, or moka pot, is one of the symbols of Italian coffee culture. It makes strong coffee with a distinct bitterness, but with the right approach it brings out subtler flavours too, even with light-roast beans.

How to achieve this is explained by NV.

Moka pots work best on gas and induction hobs. An aluminium pot can also be used on an electric hob, but then it is important to control the heat precisely.

How to brew

A rough ratio is about 100 g of coffee per litre of water, but the exact amount depends on the size of the pot.

1. Pour in boiling water. Fill the bottom chamber with boiling water to just below the safety valve.

2. Add the coffee. Fill the filter basket almost to the top with medium-fine ground coffee. Tap it gently so the coffee settles evenly, but do not tamp it.

How much coffee to use

  • four cups: 18–20 g of coffee and 200 g of water, making about 130–140 g of coffee, just right for one person;
  • six cups: 27–30 g of coffee and 300 g of water, making 195–210 g, or two long blacks or two milky coffees;
  • eight cups: 36–40 g of coffee and 400 g of water, making 260–280 g, or two larger servings.

How to look after the pot

It is best to pour the coffee into a cup straight away and wash the pot as soon as possible. Detergent is not necessary: very hot water and a soft sponge are enough. Reassemble the pot only when all the parts are dry, and it is better to store them separately.

From time to time you can run a solution of water and distilled vinegar in a 2:1 ratio through the pot.

By the way, the name moka comes from the Yemeni port of Mocha, through which coffee from Yemen reached the world market.

Nota bene

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