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Water heats in the base; steam pushes it through coffee into the upper chamber. Not espresso, but concentrated.
Heat too high (scorch), pure espresso grind, or leaving it on the flame after sputtering.
How to use
Ratios, gear and steps to brew it.
Ratios and parameters
- Dose Fill basket without tamping (e.g. 15–18 g in 3-cup)
- Water Up to the valve (don’t cover it)
- Ratio ≈1:7–1:10 (strong)
- Grind Medium-fine (coarser than espresso)
- Temperature Low–medium heat
- Time Until gentle gurgle
What you need
- Moka pot
- Stove
- Grinder
- Filtered water
Brewing steps
-
Fill cold water to the valve; level coffee in basket (no tamp).
-
Assemble; cook low–medium with lid open to watch.
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When flow is honey-like, lower heat; remove at first strong gurgle.
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Stir the upper chamber and serve.
Tips
- Never tamp like espresso—over-extracts and can be unsafe.
- Hot water in the base is faster but less controllable.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.