How to Brew Coffee in a Moka Pot

Brewing with a moka pot delivers a big-bodied, sweet, and viscous cup of coffee. A true Italian classic—found in nearly every cucina—the moka pot has been fueling stovetop rituals since the 1930s.

Here’s how to make the most of it.

Step 1: Preheat the water

Bring kettle water to a boil, then remove from heat.

Preheating helps keep the moka pot from overheating on the stove, which can scorch the coffee and introduce unwanted metallic flavors.

Step 2: Grind your coffee

Grind coffee to a drip-coffee consistency—about as fine as table salt.

You’ll need enough coffee to fill the filter basket, roughly 15–17 grams (about 2½ tablespoons) for a 4-cup Bialetti moka pot.

Step 3: Add water

Fill the bottom chamber with the heated water, stopping just below the safety valve line.

Step 4: Insert the filter basket

Place the filter basket into the bottom chamber.

Step 5: Fill with coffee

Fill the basket with coffee, slightly mounded. Level it gently with your finger—no tamping—and brush away any loose grounds from the rim.

Step 6: Assemble the pot

Screw the top and bottom together snugly (not overly tight). Use a towel or hot pad—the base will be hot.

Step 7: Brew

Place the moka pot on the stove over moderate heat. Make sure the handle stays clear of the burner, and leave the lid open.

Step 8: Watch the extraction

Coffee will begin to flow with a soft puffing sound, starting as a rich brown stream that gradually lightens.

When the stream turns the color of yellow honey, remove the pot from heat and close the lid.

Step 9: Stop the brew

Wrap the bottom of the pot with a chilled towel or briefly run it under cold water to halt extraction.

This helps preserve sweetness and prevents over-extraction.

Step 10: Serve

Once bubbling stops, pour immediately into cups or a carafe. For a longer, lighter cup, dilute with hot water to taste.

Good luck—and enjoy the ritual.

Moka Pot FAQ

Why does my moka pot coffee taste bitter or metallic?

This usually comes from brewing too hot or too long. Using high heat, grinding too fine, or letting the pot sputter after extraction can all lead to harsh flavors. Use moderate heat, a drip-style grind, and remove the pot from the stove once the coffee turns a light honey color.

Should I tamp coffee in a moka pot?

No. Tamping restricts water flow and can cause over-extraction. Fill the basket, level it gently, and let pressure do the work.

What grind size should I use for a moka pot?

Aim for a drip-coffee grind—about the texture of table salt. Espresso-fine grinds can clog the filter and create bitterness.

Is moka pot coffee the same as espresso?

Not quite. Moka pots brew a concentrated, bold cup, but they don’t generate the pressure needed for true espresso. Think rich and full-bodied, not crema-heavy.