How to Make a Moka Pot

The mokapot is making a comeback! Maybe you’re like, ‘mi scusi, it didn’t go anywhere’ Or maybe like me, you have long associated stove top espresso makers with 90’s ads trying to create an ambiance of authentic italianness to sell their leather couches. But it’s time to reclaim your association and add it to your third wave coffee mind consortium! Banish the images of handsomely bearded men lingering on cobblestoned streets by their vespas, awaiting their lusciously locked brunettes to come down from their lofty 5th century terraces to be rescued – only to fall victim to the advertisers’ clever and not at all overused twist – that the senorita chooses instead to stay home with the stovetop espresso, and sit on her leather couch. Which is incidentally available for purchase at a Nick Scali near you.

But what if instead of the oily, over developed, pre-ground, stale beans you associate with a leather couch, you think of fresh, zesty, stonefruit, toffee, citrus, and silky? How do you make this transition? Clean your moka pot. Put good coffee in it. Voila. Ecco (Italian for voila). 

The method I’m enjoying now makes a cup that’s not as clean as an Aeropress, but more full bodied. It’s a happy inbetween when you want something with a little more jazz than a filter, but a little less moxie than an espresso. Let’s make one now! Keep that splendid il signore awaiting.


15 grams coffee of choice. For this cup I recommend a single origin that is light, filter, or omni roasted.

250 grams water, just off the boil

A 1 cup moka pot

A grinder


Turn on your stove top up high.

Grind the coffee. I like the grind size to be approximately halfway between fine for espresso and course for plunger. On my hand mill grinder, I tighten it as much as it goes, then loosen it 4 or 5 clicks. 

Unscrew the moka pot, take out the basket and pour the just boiled water into the bottom compartment.

Tip the ground coffee into the basket and tap it around till it’s evenly distributed and has a flat surface, but no need to tamp! Yay! Drop it back into place.

Screw the top compartment back on using a tea towel or Italian leather driving gloves to protect your hands.

Place the moka pot on the hot stovetop, and lift  the lid so you can see what’s going on!

Quite soon you’ll see the liquid gold spurting out the spout! Hooray! 

As soon a it starts spluttering, cool the base under cold water (don’t tip it upside down or you will emancipate the coffee prematurely).

Pour into your favourite mug and drink!