Moka Pot Traditional
Dark Roast for Two
Optimized for dark roasts in the moka pot.
Parameters
- 18 g
- Coffee
- 270 g
- Water
- 1:15
- Ratio
- 100 °C
- Temp
- 3 fine
- Grind
- 2
- Servings
Method
-
01Pour
Fill bottom chamber with hot water to valve.
-
02Wait
Assemble with coffee in basket. Place on medium heat.
-
03Wait
Coffee begins flowing into top chamber.
-
04Done
Remove from heat when sputtering begins. Run cold water on base.
Notes
Original source
Published at reddit.com.
More Moka Pot recipes
See all Moka Pot recipes →- 01 Classic byBialetti Traditional Italian moka pot method as recommended by Bialetti. Fill to the line, medium heat. Ratio 1:10
- 02 Dark Roast byBialetti Classic Bialetti moka pot recipe for dark roast coffee. Pre-boil water, medium-low heat, remove early. Italian-style brewing for a strong, concentrated cup. Ratio 1:8
- 03 Official byJames Hoffmann James Hoffmann's improved moka pot technique. Ratio 1:15.9
- 04 Iced Strong moka brew over ice for a bold iced coffee. Ratio 1:12.5
- 05 Latte Moka pot brew for cafe latte style drinks. Ratio 1:11.1
Other Traditional models
View all Traditional models →Learn the fundamentals
Definitions, ratios and protocols behind this recipe.
- Moka pot Bialetti patented the moka pot in 1933 and the design hasn't changed much since. A bottom chamber holds water, a basket holds coffee, an upper chamber receives the brew. Heat the base on the stove; pressure builds in the bottom chamber as water heats; steam pressure pushes hot water up through the basket and into the upper chamber. It's a stovetop pressure brewer, not espresso — pressure tops out around 1.5 bar, where espresso machines run 9.
- Brewer families Brewers split into three families by how water meets coffee. Each family has a character. Knowing which family you're using tells you what kind of cup to expect — and which mistakes are easy to make.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.