How to Make Espresso with a Moka Pot (Without an Espresso Machine – 2)

You need extremely fine grounds fresh coffee beans. The size of the grounds is the most important aspect of brewing espresso, regardless of the machine or device you’re using.

The pressure generated by the lower chamber of the container will pass the water through that powder easily, resulting in a strong, well-extracted espresso. If the grounds are too big, you won’t get an espresso, because the water steam will just flow freely through them.

Add enough hot water to the bottom of your Moka pot to reach the fill line. The inside of the pot is usually marked with a line to show the fill level. If not, then fill it up to the relief valve on the side. The water should not seep through the strainer when you insert it. Don’t overfill the reservoir, as this can waterlog your coffee and negatively affect the flavor.

1. Fill the filter-funnel loosely, without packing the grounds coffee and give it a shake to settle the grounds evenly. Make sure you don’t overfill it. Do not pack the espresso down. This could possibly clog the system and generate too much pressure. Water won’t pass through them properly, therefore the espresso will be very weak.

2. Now place it into the bottom compartment.

Assemble the pot. First, clean the grounds, ensure that no grounds are on the outside rim. Screw on the Moka pot’s spouted top.

Place the assembled Moka pot on stovetop burner over low or medium heat. You probably have to wait up to 3-8 minutes until coffee starts flowing in the top reservoir.

Depending on the stove (gas/electric), you might need to keep the pot on the stove longer. When it’s too low heat, coffee will barely flow through the sprout, when it’s too high heat, it will flow too quickly. Increase or decrease the heat accordingly. Listen for a hissing sound.

At a later step, you’ll want a slow trickle of espresso instead of a full-force fountain.

1. Once coffee starts to flow in the top, immediately take it off the heat. Remove from the heat right before the end and place on your cold bar towel. If will stop brewing process and prevents burnt flavor.

2. The residual heat will be enough to finish the brewing. Look for the hazel brown foam that appears just seconds before the coffee is completely done.

3. Stir in the upper chamber with a spoon to mix the different coffee layers for uniform flavor.

4. Once the brewing process stops, pour your espresso in a cup and serve.

5. Add sugar, milk or cream to lessen the bitterness if you want. [optional]

6. Clean the pot - Moka pot can be cleaned easily with hot water.