Moka Pot Guide: Detailed Explanation of Principles and Proper Usage

The moka pot, a classic coffee maker originating from Italy, is extremely popular in its home country—it's said that 8 out of 10 households own this excellent coffee brewing device. However, in China, the use of moka pots is relatively uncommon, leading many people to lack comprehensive understanding of how to use them properly. Today, FrontStreet Coffee brings you a guide on using the moka pot to help you better master the techniques of this classic brewing device.

A Brief History of the Moka Pot

Invented in 1933 by Italian Alfonso Bialetti, the moka pot brews coffee by heating the base chamber, making it a type of distillation method and the most affordable type of espresso machine. It's widely used in Italian households.

Alfonso Bialetti was an inventor and designer who, after returning from studies in France, entered Italy's then-thriving aluminum industry. In 1918, Alfonso founded his own factory and established the Bialetti company, beginning to sell aluminum-related metal products, including household cleaning utensils.

Structure and Extraction Principle of the Moka Pot

The structure of the moka pot is actually quite simple, consisting of three parts: the upper chamber, the coffee basket, and the lower base. The lower chamber holds water, the coffee basket holds coffee grounds, and the upper chamber collects the brewed coffee.

The principle of moka pot coffee extraction: by heating the lower chamber, the water inside boils and creates steam pressure. When the steam pressure reaches a certain level, it will penetrate the coffee grounds basket, and hot water then rushes into the upper chamber. This yields a pot of aromatic coffee with crema.

How to Properly Use the Moka Pot

Since coffee brewed in a moka pot tends to be quite strong, dark-roasted coffee beans better showcase that rich, mellow character. For this brewing demonstration, FrontStreet Coffee selected PWN Gold Mandheling from the coffee bean collection.

FrontStreet Coffee Indonesia · PWN Gold Mandheling

Origin: Mount Gayo, Aceh, Sumatra Island
Altitude: 1100-1600m
Variety: Ateng
Processing: Wet-hulled
Grade: G1

Equipment needed for brewing with a moka pot includes: moka pot, heating source device (induction cooker, ceramic stove, etc.), coffee beans, grinder, and water.

First, pour an appropriate amount of water into the lower chamber of the moka pot, ensuring the water level is about 0.5cm below the pressure relief valve. This pressure relief valve plays a crucial role—it effectively prevents dangerous explosions caused by excessive internal pressure from factors such as coffee grounds that are too fine. If the water level exceeds the valve opening, it may lose its pressure-relief effect, increasing the risk of explosion.

Slowly pour the ground coffee into the coffee basket and gently tap to distribute the coffee grounds evenly. If the coffee grounds form a mound shape, you can use distribution techniques to level them. The purpose of filling the coffee basket with grounds is to avoid extracting undesirable defective flavors as much as possible.

After filling the lower chamber with water and the coffee basket with grounds, tightly screw the upper and lower parts of the moka pot together and place it on the heating source on high heat.

When the moka pot gradually heats up and makes a distinct "whistling" sound, it indicates that the suitable extraction temperature has been reached. At this point, reduce the heat source to low and open the lid of the upper chamber.

When coffee liquid has flowed into the upper chamber to about halfway, you can turn off the heat source. Meanwhile, move the moka pot to the table (you can place a damp cloth underneath to avoid overheating), and the residual heat and pressure inside will cause the remaining coffee liquid to continue "rushing" into the upper chamber, completing the entire extraction process.

After extraction is complete, you can pour it into a cup and enjoy. Coffee extracted with a moka pot is very rich. You can also mix it with an appropriate amount of water or milk for better flavor. If you have a milk frother at home, you might even be able to create latte art!

It's worth noting that the grind size of coffee beans for moka pot brewing is very important. Compared to the fine grind used for espresso machines, moka pot grind should be coarser because espresso machines have extraction pressure (9 bar) that can overcome the resistance of the coffee puck. However, moka pots don't have as much pressure—if the grind is too fine, the coffee liquid won't be able to flow out, and it will increase pressure in the lower chamber, potentially causing an explosion if pressure relief isn't timely.

Therefore, if coffee liquid doesn't flow out for an extended time after heating, you should stop heating immediately. Additionally, too coarse a grind is also problematic because it creates too little resistance, causing coffee liquid to spray out forcefully, which can lead to scalding situations. Therefore, FrontStreet Coffee recommends a grind size of EK-43s｜3-3.5 setting.

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Important Notice :

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