Dark Roast
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.
- Chocolate
- Nutty
- Full-bodied
- Dark roast
- Standard
- Beginner
- Total
- 3:30
- Ratio
- 1:8
- Coffee
- 15 g
- Temp
- 100 °C
The Dark Roast recipe by Bialetti for the Moka Pot uses 15 g of coffee and 120 g of water (1:8 ratio), at 100°C, with a target brew time of 3:30.
Parameters
- 15 g
- Coffee
- 120 g
- Water
- 1:8
- Ratio
- 100 °C
- Temp
- 3 fine
- Grind
- 3:30
- Total
- 1
- Servings
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.
Notes
More Moka Pot recipes
-
Classic
1:10by Bialetti
- Chocolate
- Caramel
Total 4:30 Temp 95°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