Moka Pot Traditional
Official
James Hoffmann's improved moka pot technique.
Parameters
- 17 g
- Coffee
- 270 g
- Water
- 1:15.9
- Ratio
- 100 °C
- Temp
- 4 medium-fine
- Grind
- 2
- Servings
Method
-
Pour 1 / 4
Boil water. Fill bottom chamber to just below valve.
-
Wait 2 / 4
Add coffee. Don't tamp. Assemble quickly. Place on lowest heat.
-
Wait 3 / 4
Coffee flows slowly. Should look like warm honey.
-
Done 4 / 4
When starts sputtering, remove and wrap base in cold towel.
Notes
Original source
Recipe by James Hoffmann, published at youtube.com.
More Moka Pot recipes
See all Moka Pot recipes- 01 Classic Bialetti Ratio 1:10 Dose 15g Traditional Italian moka pot method as recommended by Bialetti. Fill to the line, medium heat. Ratio 1:10 Time — Dose 15g
- 02 Dark Roast Bialetti Ratio 1:8 Dose 15g 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 Time — Dose 15g
- 03 Dark Roast for Two Ratio 1:15 Dose 18g Optimized for dark roasts in the moka pot. Ratio 1:15 Time — Dose 18g
- 04 Iced Ratio 1:12.5 Dose 20g Strong moka brew over ice for a bold iced coffee. Ratio 1:12.5 Time — Dose 20g
- 05 Latte Ratio 1:11.1 Dose 18g Moka pot brew for cafe latte style drinks. Ratio 1:11.1 Time — Dose 18g
More by James Hoffmann
View all recipes by James Hoffmann- 01 Inverted Shot AeroPress Ratio 1:5 Time 2:00 Dose 18g Ratio 1:5 Time 2:00 Dose 18g
- 02 Iced AeroPress Ratio 1:10.9 Time 5:00 Dose 22g Ratio 1:10.9 Time 5:00 Dose 22g
- 03 Ultimate AeroPress Ratio 1:18.2 Time 3:25 Dose 11g Ratio 1:18.2 Time 3:25 Dose 11g
- 04 Ultimate Technique Cafec Deep 27 Ratio 1:16.7 Time 4:00 Dose 15g Ratio 1:16.7 Time 4:00 Dose 15g
- 05 Ultimate Technique Cafec Deep 45 Ratio 1:16.7 Time 4:30 Dose 30g Ratio 1:16.7 Time 4:30 Dose 30g
Other Traditional models
View all Traditional modelsLearn 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.