It is a classic stovetop brewer known for producing a bold, intense cup with rich body and espresso-like character.

What you’ll need:

• 12g coffee (approx. 6 teaspoons), ground for Moka Pot
• Moka Pot
• 100ml water (just under ½ cup) at 30–40°C (¾ cold water + ¼ boiling water)
• Kettle
• Spoon
• Cup
• Scales (optional, for accuracy)

Brewing method:

• Add 100ml of warm water to the lower chamber of your Moka Pot.
• Insert the filter basket into the base.
• Add 12g of coffee to the basket, leveling it gently without tamping.
• Screw the upper chamber onto the base securely.
• Place the Moka Pot on medium heat.
• Allow the coffee to brew until you hear a gentle gurgling sound or see the flow slow down.
• Remove from heat immediately and pour into your cup.

Pro tips:

• For light roasts, avoid very hot starting water — aim for 30–40°C to allow proper extraction and a longer brew time (3–4 minutes).
• For medium to dark roasts, start with slightly warmer water (50–60°C) for a balanced extraction and a brew time of 2–3 minutes.
• Use medium to low heat — excessive heat can push fine grinds through the filter, resulting in a harsh, unclean cup.
• A steady, controlled brew produces the best flavor — avoid rushing the process.