Use a moka pot coffee maker to brew up a rich espresso style coffee on your kitchen stove top. Moka pots come in all different sizes, so it’s easy to brew a cup just for yourself or for friends. Coffee from a moka pot is not a true espresso like you would get from an espresso machine, but it can be stong enough to kick you in the pants, and it makes a great cafe au lait. But always remember, you don’t need a degree from Coffee College to make a perfect cup of coffee; the foundation for great coffee, no matter how you brew it, is using freshly ground coffee beans that you love.
More tips on how to use a moka pot coffee maker can be found at
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Give a moka pot coffee maker a try and let me know what you think, and for more coffee ideas, check out my coffee playlist
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How Does a Moka Pot Work
A moka pot is made up of 3 parts:
The bottom boiling chamber which is filled with water.
The middle funnel/filter which is filled with the ground coffee.
And the top coffee pot chamber where the brewed coffee collects.
When heated, the water comes to a boil in the bottom chamber and rises up the funnel and passes through the ground beans where it brews the coffee, continuing up through the funnel where it collects in the top chamber as strong, ready to drink coffee, or it is often mixed with hot water to make an Americano or with hot milk to make a cafe au lait.
A moka pot coffee maker is super simple and can be used on a gas or electric stove.
Fill the bottom chamber with hot water from the tap; fill to the pressure valve level, not above. Some folks fill the bottom chamber with almost boiled water,
and if you’ve got time for that, do so; usually when I want a cup of coffee, I want it as soon as possible, so heating it to completion in the actual moka pot works just fine
for me, and it cuts out an unnecessary step, I think.
Fill the middle funnel/filter with ground coffee–using freshly ground coffee beans that you love is the single greatest thing you can do to accomplish the perfect cup of coffee…unremarkable coffee beans will make unremarkable coffee no matter how you brew it. Do not compact the ground coffee into the filter, simply fill it level to the top and level it off. Use a medium grind of coffee, just like you would put in an electric coffee machine. Don’t use a course grind as you would in a French press, or as fine a grind as would be used in an espresso maker where pressurized water is forced through the grounds.
Securely screw on the top pot, but no need to overtighten.
Place the moka pot on the stove on low heat with the top up.
Low and slow is the moka pot mantra. Even on low heat, it will brew in a timely fashion, so no need to rush.
Be sure that the moka pot handle is not overly exposed to the heat, or the handle may become too hot and become damaged.
After only a few minutes, the water will begin to boil and reach a temperature where it will rise through the funnel, pass through the coffee, and pour through the funnel top into the upper chamber. If your heat is correct, the coffee will come through slowly and fill the upper chamber steadily. The coffee shouldn’t gush out of the top, but rather pour gently out of the funnel.
As the brewing nears completion, the coffee will quicken and become lighter and have a final push through the funnel top.
Immediately close the top and remove the pot from the heat.
It will not be a true espresso, but it can be a very strong coffee, especially if using a darker roast. If that’s how you like your coffee, then drink away. I like mine mixed with a bit of hot water to make and Americano-style cup of coffee, or mixed with an equal amout of hot milk or cream to make a cafe au lait.
For more ways to make great coffee, check out my How to Make Perfect Coffee playlist:
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