Food and Wine Medium-Heat Moka Pot
A modern moka recipe using preheated water, medium heat then low heat, and removal at the first sputter for a sweeter cup.
Brew spec
- Method
- Moka pot
- Cup type
- Concentrated coffee
- Coffee
- 22 g
- Water
- 220 g
- Temperature
- —
- Ratio
- about 1:10
- Grind size
- Medium-fine
- Brew time
- 2m 30s to 3m 30s
- Steps
- 6
Grind converter
Medium-fine · ~400 µmGrinds ~0–1090 µm
Recommended setting
12
dial setting
Settings are approximate community estimates. Use them as a starting point, then taste: more bitter → go coarser, more sour → go finer.
Brew this recipe hands-free
The assistant reads Food and Wine's brew steps aloud, one at a time, with a randomly selected background loop running throughout the brew.
Current phase
Setup
22 g coffee · 220 g water
Fill the base with preheated water up to the valve.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Ingredients
- 22 g ground coffee
- 220 g water
How to brew
- 1
Fill the base with preheated water up to the valve.
- 2
Add 22 g of medium-fine coffee to the basket and level it gently without packing.
- 3
Place the moka pot on medium heat until the first coffee appears.
- 4
Turn the heat down to low and let the brew continue slowly.
- 5
At the first sign of sputtering, cover and remove the pot from heat.
- 6
Pour right away to avoid overcooking from residual heat.