How to make coffee with a moka pot?

The moka pot, or Italian coffee maker, is a true symbol of Italian lifestyle. Invented in 1933 by Alfonso Bialetti, this octagonal aluminum coffee maker uses steam pressure (1.5 bar) to brew a bold coffee with intense aromas, halfway between espresso and filter coffee.

Made up of four parts – water reservoir, metal filter, safety valve, and upper chamber – it enables automatic extraction as soon as the water reaches the right temperature. Simple to use and timeless, this Bialetti coffee maker turns every coffee preparation into a real ritual. Discover our tips to perfectly master your Moka Express and get an authentic Italian coffee.

Ingredients and necessary equipment

For the coffee:

30g of ground coffee for 6 cups (moka grind – between filter and espresso, coarser than espresso machine; the ground coffee from our brand Chronic. is perfect)
Medium roast recommended to balance coffee aromas
Using freshly ground beans with a coffee grinder improves quality

→ To learn more, read our article on choosing coffee for a moka pot.

For the water:

Filtered or spring water (like Volvic) for the best coffee taste
If not available, low-limescale tap water is sufficient
Quantity: fill the reservoir up to the safety valve

Essential equipment:

A moka pot (size depending on number of cups)
A stovetop (gas, electric, or induction)
A coffee grinder to grind your beans (optional but recommended)

Practical accessories:

Spoon or funnel to pour ground coffee into the metal filter
Kitchen scale
Preheated coffee cup for serving

Detailed steps to prepare your coffee

1. Prepare the water (30 seconds)

Pour hot water into the lower part of the moka pot up to the safety valve. The water should never exceed this level to avoid splashing and burning the coffee.

2. Add ground coffee (1 minute)

Insert the metal filter and fill it with ground coffee without tamping. Gently level the surface and remove excess on the edges to ensure a good seal.
⚠️ If the grind is too fine, it can block extraction through the filter.

3. Assemble the moka pot (30 seconds)

Firmly screw the upper part of the pot onto the base. Make sure the assembly is perfectly sealed without forcing the lid.

4. Heat on low (3–4 minutes)

Place the pot on medium heat with the lid open. This brewing technique prevents overheating and preserves the delicate aromas of Italian coffee.

5. Monitor the extraction (1–2 minutes)

As soon as the first coffee starts to rise and you hear a gurgling sound, immediately remove the pot from the heat.
Serve quickly into your coffee cup to avoid bitterness.

Should you tamp coffee in a moka pot?

Never tamp the coffee in the funnel. Excess pressure blocks the water and alters the taste.
Simply fill the filter with an appropriate grind (comparable to fine salt), then smooth the surface.
This method ensures balanced extraction.

How much coffee to use in a moka pot?

For a moka pot, use 5 to 7 grams of ground coffee per cup.
The ideal water-to-coffee ratio is 110 g/L, as used in moka championships.
Fill the filter to the top without pressing, to avoid coffee that is too strong or bitter.

Brewing guide:

Number of cups (pot size)	Recommended coffee (g)	Coffee per cup (ml)
1 cup	5–7 g	~40 ml
2 cups	10–14 g	~80 ml
3 cups	15–21 g	~120 ml
4 cups	20–28 g	~160 ml
6 cups	30–42 g	~240 ml
9 cups	45–63 g	~360 ml
18 cups	90–126 g	~720 ml

Our tips to brew moka coffee like a pro

Stop extraction early to preserve delicate aromas and avoid over-extraction
Run the base under cold water as soon as coffee starts flowing to instantly stop brewing
Place the moka pot on a damp cloth to condense the steam quickly

Common mistakes to avoid

Tamping the coffee in the filter (blocks water and creates bitterness)
Overfilling the water above the valve
Using heat that is too strong and burns aromatic oils

Quick maintenance

See our article on cleaning your moka pot.

Unscrew after each use and rinse with clear water
Dry all parts thoroughly
Replace the gasket every 6 months for optimal flavor