How About Some Moka Pot Coffee?

How About Some Moka Pot Coffee?

By sleepyjey | Entropy | 31 Aug 2021

Disclaimer: Coffee and me are inseparable! 

Coffee making is an art and I was never destined to be an artist. The gadgets to make coffee have fancy names and there seem to be people devoted to making names for them. The Moka Pot or Stovetop Espresso Maker seems to have missed out on the naming game. It's called what it's called. Let me get straight to how to make coffee in it. My success at brewing a good cuppa sometimes is affected by things as random as the moon position, wind speed, flame length, etc. Hope you are fine tune your coffee skills better than me!

The original and most famous moka pots are made by Bialetti. What I have is made locally by a brand called Pigeon. It costs under 10$ and is very simple to use. 

It has 4 parts:


1. The base where you pour water. This also has a safety valve to release pressure, should something get blocked. 

2. The filter, shaped like a receptacle, to put rhe coffee powder and a downward spout that dips into the water in the base. This is placed snugly on the base after filling it with coffee. 

3. A seconds filter that fits on the bottom of the top portion. This has a heat proof ring seal (seen as a white ring). 

4. The top portion which has a spout inside it that communicates with the filters at the bottom. 

Sounds complicated eh? Don't worry. They all screw in together to form one unit. 

How to make espresso on a Moka Pot

  • Fill water in the base to a level just beneath the valve. DO NOT OVERFILL. For best results, fill it with slightly warm water. 
  • Grind the coffee beans to a medium-coarse level. 
  • Place the middle filter receptable in the base and fill coffee beans as desired. On my pot I can make 2 cups. So I put in about 30 grams of the ground coffee. DO NOT TAMP OR PRESS DOWN. This will cause the water to struggle to get out and can build pressure in the lower base. 
  • Place the filter ring in the bottom of the top portion and screw it on to the base. 
  • Turn on the stove on low flame. 
  • Place the moka pot on a stand close to the flame. I place it directly on the burner, but this can blacken the base. 
  • Let the show begin!
  • As the water heats up, it expands and pushes its way up the lower spout through the first filter into the coffee powder. As the water rises, it extracts everything it should and continues to rise up through the ring filter into the inside spout of the top portion. 
  • Voila! You can see the espresso come out of the spout like magic into the top portion. 
  • Switch the burner off before it starts spurting
  • Remove the pot from the stove and place a wet towel on the bottom to prevent further extraction which will cause a bitter taste. Alternately, run some lukewarm water on the bottom part. 
  • Pour out your espresso into a cup and enjoy it the way you want to!




  • Do not pour water over the level of the valve
  • Do not tamp the coffee beans. If they get compacted, the water will not be able to rise through them and this could cause a pressure build up in the lower chamber with heating and a potential explosion.
  • If you heat the water too much or allow the extraction to continue after the water spurts out of the top spout, you will get a burnt coffee taste. 
  • Do not grind your coffee fine. The coffee powder will go through the filter and make your espresso murky with sediments. 

Do let me know if this worked for you and let me know your suggestions. 

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