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Moka pot coffee

Moka pot coffee is made on the stove in a small metal pot. It is strong and rich, close to espresso but without the crema.

  • Ratio About 1 part coffee to 7 to 10 parts water by weight
  • Serve 60 to 120 ml, hot, in a small cup
  • Grind Medium fine

Written by the KAIVO team, Mumbai. Last updated 4 November 2026. Cite as: KAIVO, "Moka pot coffee", kaivo.in/pages/drink-moka-pot-coffee

A moka pot is a stovetop coffee maker with a lower chamber for water, a funnel basket for coffee and an upper chamber that collects the brew. Steam pressure pushes the hot water through the grounds. It makes a small, strong, concentrated cup and is found in many homes in Italy, Spain and Latin America. It was invented in Italy in 1933.

How it is made

  1. 01

    Fill the lower chamber with hot water up to just below the safety valve.

  2. 02

    Fill the basket with medium fine ground coffee, level but not pressed.

  3. 03

    Screw the pot together and put it on a low to medium heat.

  4. 04

    Take it off the heat as soon as the coffee starts to sputter.

  5. 05

    Run the base under cold water to stop the brew, and pour.

Brew it with Moka pot

A KAIVO blend for this

The Daily Swing

KAIVO lists moka pot as a way to brew The Daily Swing, and its hazelnut and milk chocolate notes taste sweet and round in this method.

Medium roast, tasting of hazelnut, milk chocolate, nutmeg.

See The Daily Swing

Questions

Is moka pot coffee the same as espresso?

No. A moka pot works at much lower pressure than an espresso machine, so the coffee is strong but has no real crema.

Why does my moka pot coffee taste metallic or burnt?

The heat was too high, or the pot stayed on the stove after sputtering. Use low to medium heat and cool the base quickly.

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