Specialty coffee direct from the farmers
Coffee for the moka pot
A moka pot needs a coffee with a full body and chocolatey sweetness that does not turn bitter in it. Here are our coffees that taste best from a moka pot.
Coffees on this pagePALMOR by Royman·CASTILLO by Naya
Royman Leon
Naya León
Which coffee for a moka pot
In a moka pot, hot water is pushed through the coffee by steam pressure. Coffees with a medium to medium-dark roast and notes of chocolate and nuts taste best. Very light coffees tend to be sour, very dark ones bitter.
Moka step by step
- Fill the bottom chamber with hot water up to the safety valve.
- Grind the coffee a little coarser than for espresso, fill the basket and do not tamp.
- Put the pot on a low heat and take it off as soon as the coffee starts to hiss and gurgle.
- Cool the bottom briefly under running water; the extraction stops and the coffee does not turn bitter.
The same coffees are great for espresso too.
Frequently asked questions
Which coffee for a moka pot?
A medium to medium-dark roasted whole bean coffee with a full body and notes of chocolate and nuts. Very light coffees tend to be sour in a moka pot.
How coarse should I grind for a moka pot?
A little coarser than for espresso, roughly like fine semolina.
Why is my moka coffee bitter?
Usually it stays on the heat too long, or the roast is very dark. Take the pot off as soon as the coffee starts to hiss.
Should I tamp the coffee in the basket?
No. Just fill and level it; tamped coffee blocks the water.
What water should I use?
Hot, ideally just off the boil. The coffee then does not overheat on the stove and turn bitter.
Does specialty coffee work in a moka pot?
Yes, full-bodied, chocolatey coffees are excellent in a moka pot.