Moka Pot Brew Guide

Recipe: Coffee: fill the basket (fine) | Water: 10x the coffee amount  

Equipment: Moka Pot | Acaia Scales | Feature Coffee Subscription 

The Moka Pot is renowned for its simplicity and durability. The steam pressure extraction produces a cup that is rich and full, but slightly smoother and less intense than true espresso. With fresh coffee, the right grind size and a controlled brew, you can achieve a clean, balanced cup without bitterness. It’s an ideal choice for those who enjoy a strong-tasting, more classic coffee cup profile.

"One of the joys of brewing with a Moka Pot is how intuitive it becomes over time. Use gentle heat to allow the coffee to extract evenly, the sounds of the brew are your guide."

Freda Yuan, Director of Coffee

• If your coffee tastes over-extracted or bitter, try making your grind setting coarser; if it tastes weak or sour, try making your grind setting finer.
• Starting with hot water in the bottom chamber reduces the overall brew time and how long the coffee is exposed to the heat, making over-extraction less likely.
• Choosing freshly roasted coffee is key to getting the most from your Moka Pot. Medium to medium-dark roasts perform well, as this brew method showcases coffee with body and rich flavour notes like chocolate and nuts.
• When filling the basket with coffee, there is no need to tamp or pack down the grounds. Simply level gently to avoid over-extraction.