Jeremy Felt

My moka pot recipe

I’ll use the moka pot several times and then go months before doing it again. Now that we’re in a house with a gas stove, the success rate on a repeatable recipe has gone up, but I’m sure I’ll pause again soon and go back to another method.

So that I don’t forget it in the future, here it is:

  • Grind setting of 13 on the Baratza Encore
  • 23g of coffee (Doma Chronic), gently tapped to settle once in the filter
  • Pre-boil water, then fill just below the pressure regulator on a 6 cup moka pot
  • Immediately assemble the base, filter with coffee, and top and put on the stove at just above 3
  • Watch with lid open. Once things start sputtering a bit, close lid, count a few seconds, then remove from heat.
  • If you feel wasteful, cool the pot with cold water. Otherwise, just pour it and set it aside.

That seems to be the most consistent so far. I’ve tried with a finer grind and with more coffee, but it never comes through as smooth.

I’ll update this post for myself to confirm the instructions for other coffee varieties.

Responses and reactions



Leave a Reply

Your email address will not be published. Required fields are marked *

The only requirement for your mention to be recognized is a link to this post in your post's content. You can update or delete your post and then re-submit the URL in the form to update or remove your response from this page.

Learn more about Webmentions.