Why the Best Coffee Is Made in a Moka Pot

There’s an easy way to make strong single-serve coffee without an espresso machine or an electric appliance with single-use pods. If you’re not already acquainted, it’s time to meet the moka pot. Invented in Italy in 1933, moka pots were the first-ever device for making bold, espresso-style coffee at home.

Both espresso machines and moka pots brew coffee with the power of pressure, forcing hot water through coffee grounds. This is different from drip coffee machines or a pour-over, which rely on the gentle pull of gravity to flavor the water. 

Although a moka pot can’t achieve the same level of pressure as an espresso machine — the latter has a pressure of about 9 bars (the unit for measuring the amount of pressure exerted on coffee grounds), while a moka averages 1.5 bars — its use of the same brewing method yields a coffee that’s stronger and more fortified than drip. But unlike bulky espresso machines, the moka pot is typically petite — small enough to become a permanent fixture on your stovetop. 

The extra-rich, deep taste you get from a moka pot makes for a perfect afternoon pick-me-up, and there’s something satisfying about standing over the warmth of the stove while you watch your coffee bubble up.

If you live alone or drink only one cup of coffee a day, snagging a moka pot for yourself is a must. These stylish tools always seem to come in handy for dinner parties, when one or two guests request coffee with dessert and you don’t want to brew an entire pot. And the coffee it makes is equally well-suited for drinking straight or pouring over a scoop of ice cream for easy affogatos, no fancy machinery needed.

How to use a moka pot

1. Pour water into the base of the moka pot up to the safety valve. Place the funnel in the base, then fill it with medium-fine coffee grounds, ensuring they’re level but not packed down.
2. Screw the top half of the moka pot onto the bottom. Place the pot on the stove, and heat over medium-low. As it warms up, pressure from the steam in its bottom chamber will force water through the funnel and coffee grounds. 
3. When the coffee begins to gurgle and flow into the upper chamber, remove the pot from the heat. (Some baristas recommend keeping the lid of the moka pot open through this step, so you can easily see when the coffee begins to flow.)
4. Once the coffee has stopped bubbling into the upper chamber, you’re ready to pour. (If the lid is open, close before pouring.)