Bialetti Dark Roast Moka
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.
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- Coffee
- 15 g
- Water
- 120 g
- Ratio
- 1:8
- Temp
- 100 °C
- Grind
- 3 fine
- Total
- 3:30
- Servings
- 1
Method
-
0:00Pour
Fill bottom chamber with 120g pre-boiled water to below the valve.
+120g 10s slow -
0:10Wait
Add coffee to basket. Assemble. Medium-low heat.
20s -
0:30Wait
Heat on stove. Coffee starts to flow upward.
120s -
2:30Wait
Coffee flowing. Watch for sputtering.
60s -
3:30Done
Remove from heat when sputtering starts. Cool base under cold water.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Dark roasts are traditional for moka pot. Pre-boiling the water reduces heat exposure. Fill the basket to the top but don't tamp. Use medium-low heat. When you hear sputtering, remove from heat immediately and run the base under cold water to stop extraction. The result is a concentrated ~60ml shot.
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100g
+50g Add water