Moka pot (stovetop)

Steam pressure in a sealed base pushes water up through a basket of coffee into a top chamber at around one and a half bar. Strong, concentrated coffee short of true espresso, and the default home brewer of Italy since the 1930s.

Pressure

Ratio
1:7.7to 1:11.1
Temperature
95–100°C
Time
3–5 min
Grind
Medium fine

How it works

Cut away, step by step
Out of the chimney,into the upper chamber
3:12

Coffee rises through the chimney into the upper chamber

Parameters

Working ranges
Ratio, coffee to water
1:7.7 to 1:11.190–130 g per litre
Dose
14–25 g
Water
150–300 ml
Water temperature
95–100 °C203–212 °F
Contact time
3–5 min
Grind
Medium fine
Pressure
1.5 bar
Filter
Metal perforated basket

Ranges are this atlas's summary of common practice, not a standard. Published standards are listed separately below, with their sources.

Where it sits among 29 methods

Temperature 0°100°
Time 10 s25 h
Strength 0 g/L650 g/L

Pale bars are the other methods; strength is grams of coffee per litre of water.

Published standards

Numbers as facts, with their source

No competition or certification body publishes figures for this method.

Origins and brewers

Origins of the method

Year
1933
Where
Italy

Alfonso Bialetti

Brewers

Moka