Classic
Traditional Italian moka pot method as recommended by Bialetti. Fill to the line, medium heat.
- Chocolate
- Caramel
- Full-bodied
- Medium roast
- Dark roast
- Long
- Beginner
- Total
- 4:30
- Ratio
- 1:10
- Coffee
- 15 g
- Temp
- 95 °C
The Classic recipe by Bialetti for the Moka Pot uses 15 g of coffee and 150 g of water (1:10 ratio), at 95°C, with a target brew time of 4:30.
Parameters
- 15 g
- Coffee
- 150 g
- Water
- 1:10
- Ratio
- 95 °C
- Temp
- 3 fine
- Grind
- 4:30
- Total
- 1
- Servings
Method
-
0:00Pour
Fill bottom chamber with hot water to valve.
+150g 10s Slow -
0:15Wait
Assemble with coffee in basket. Place on medium heat with lid open.
-
3:00Wait
Coffee begins flowing into top chamber. Watch for color change.
-
4:30Done
Remove from heat at first sputter. Cool base under cold water.
Notes
More Moka Pot recipes
-
Dark Roast
1:8by Bialetti
- Chocolate
- Nutty
Total 3:30 Temp 100°C -
Dark Roast for Two
1:15- Chocolate
- Nutty
Total 4:00 Temp 100°C -
Official
1:15.9by James Hoffmann
- Chocolate
- Caramel
Total 5:00 Temp 100°C -
Iced
1:12.5- Chocolate
- Caramel
Total 4:00 Temp 100°C -
Latte
1:11.1- Chocolate
- Caramel
Total 4:00 Temp 100°C
Other Traditional methods
More by Bialetti
Original source
Recipe by Bialetti, published at bialetti.com.
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100g
+50g Add water