Simple, reliable and capable of producing a seriously good cup of coffee, the stovetop coffee maker (also known as a moka pot) has been a home-brewing favourite for generations.

Known for producing a rich, concentrated brew, the moka pot sits somewhere between espresso and filter coffee. It’s stronger and fuller-bodied than most filter methods, without requiring an espresso machine.

Whether you’ve just bought a moka pot or have one sitting in the back of the cupboard, here’s how to get the best out of it.

​​Firstly, what is a moka pot?

A moka pot is a stovetop coffee brewer made up of three main parts: a lower chamber for water, a filter basket for ground coffee and an upper chamber where the brewed coffee collects.

As the water in the base heats, pressure builds and pushes the hot water upwards through the ground coffee. The brewed coffee then travels through the central spout and collects in the top chamber, ready to pour.

The moka pot was invented in Italy in the 1930s and has since become one of the world’s most recognisable home coffee brewers.

While it’s often described as a stovetop espresso maker, it doesn’t technically produce espresso. An espresso machine uses considerably more pressure. Instead, a moka pot creates its own distinctive style of coffee: strong, rich and full-bodied.

What coffee should you use in a moka pot?

The good news is that moka pots work particularly well with coffees that have plenty of body and sweetness.

A balanced espresso blend is also a great place to start, particularly if you plan on adding milk. You can also experiment with different blends and single origins depending on the flavours you enjoy.

Our coffee recommendations:

For our blend coffees we would suggest trying either the Queens Crown or Voyage, and for a single origin coffee we suggest the Brazil Mantiqueira or the Peru Cajamarca.

The fresher the coffee grounds are, the better results you will get.

What grind size should you use?  

For stovetop coffee, aim for a fine to medium-fine grind.

It should be slightly coarser than you would use for an espresso machine. Grinding too finely can restrict the flow of water through the coffee and contribute to a bitter or over-extracted brew.

How to make coffee with a moka pot

You’ll need:

• Moka pot
• Fresh coffee
• Filtered water
• Stovetop or compatible heat source
• Coffee grinder (if grinding fresh)

Step 1: Add your water

Unscrew your moka pot and fill the bottom chamber with water to just below the safety valve. Filtered water is ideal, particularly if you want the flavours in your coffee to come through clearly.

When using specialty coffee, try starting with hot water instead of cold. This shortens brewing time, reducing exposure to high heat and helping minimise bitterness while preserving the coffee’s delicate flavours.

Step 2: Add your coffee

Place the filter basket into the bottom chamber and fill it evenly with freshly ground coffee. Level the grounds gently, but don’t tamp or press the coffee down. Unlike espresso, a moka pot isn’t designed for a tightly compressed coffee bed.

Brush any loose coffee away from the rim so the moka pot can seal correctly.

Step 3: Assemble your moka pot

Carefully screw the upper and lower chambers together, making sure they’re firmly sealed. If you’ve used hot water in the base, remember that the bottom chamber may already be hot.

Step 4: Start Brewing

Place the moka pot over low to medium heat with the lid open so you can keep an eye on your brew.

After a few minutes, coffee will begin flowing steadily from the central spout into the upper chamber. You’re looking for a slow, controlled flow rather than coffee aggressively spurting from the spout.

Step 5: Remove it from the heat

As the coffee becomes lighter in colour and the moka pot begins to make its characteristic gurgling sound, remove it from the heat.

You don’t need to leave it on the stove until every last drop of water has passed through. Removing it slightly earlier can help prevent the coffee from becoming overly bitter.

Give the coffee in the upper chamber a quick stir before pouring to combine the different stages of the extraction. Then, enjoy!

Our tips for better stovetop coffee

Keep the heat relatively low

Higher heat doesn’t necessarily mean faster, better coffee. A gentler heat encourages a steadier extraction and can help prevent harsh or burnt flavours.

Don’t tamp the coffee

Fill and level the basket, but leave the grounds loose. The moka pot needs water to move freely through the coffee bed.

Use freshly ground coffee where possible

As with any brewing method, freshness matters. Grinding immediately before brewing will generally give you more aroma and flavour.

Don’t overfill the water chamber

Keep the water level below the safety valve. The valve should never be submerged or obstructed.

Take it off the heat before it starts aggressively sputtering

Removing the moka pot as the brew begins to lighten can give you a smoother cup.

Keep your moka pot clean

Allow it to cool after brewing, then empty the grounds and rinse each component thoroughly. Pay attention to the filter and rubber seal, where old coffee residue can build up. 

Never use dishwashing liquid, as this can affect the flavour of your coffee and strip away the protective patina that develops on aluminium. If your moka pot needs a little extra scrubbing, use raw sugar as a gentle, natural alternative once it has cooled. 

Troubleshooting your moka pot

Does your coffee taste bitter?

Try lowering the heat or removing the moka pot from the stove a little earlier. You can also experiment with a slightly coarser grind. Coffee that’s ground too finely can slow the brew and contribute to over-extraction.

Does your coffee taste weak or watery?

Check that you’re filling the coffee basket completely and using an appropriate grind size. If the coffee is flowing through particularly quickly, try grinding slightly finer.

Is your moka pot spluttering?

A little gurgling towards the end is normal. Spluttering throughout the brew can be a sign that your heat is too high. Turn the temperature down and aim for a slow, consistent stream of coffee into the upper chamber.

How do you drink moka pot coffee?

That’s entirely up to you! Drink it straight for a bold, concentrated coffee, add a little hot water for a long black, or pair it with warm or textured milk for a café-style drink at home.

It’s also a great brewing method for anyone who enjoys milk-based coffee but doesn’t have an espresso machine (perfect for travelling!).

Find the right coffee for your moka pot

The moka pot proves that making great coffee at home doesn’t have to be complicated. With fresh coffee, the right grind and a little control over your heat, you can produce a rich and satisfying brew in just a few minutes, and anywhere.

Explore our range of GESHA Coffee Co. blends and single origins, and select filter coffee when choosing your grind to have your coffee ready to brew at home.

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