How To Brew The Best Moka Coffee At Home

Coffee making with moka pot process. Guide how to make the best moka coffee at home.

Moka coffee (also called mocha or mocca) is one of the most widespread home-brewing techniques worldwide, yet in 99% of the cases it is done wrong. Only a few changes, and you can turn the ashy burnt taste into a something much “sweeter” and much silkier experience, full of flavour and happiness. And yes, it will be more than suitable for specialty coffee. What’s the catch then? No catch, that’s the point! A simple method done differently, yet still staying as simple as possible. Sounds good? Let’s go!

WHAT DO YOU NEED?

  • good quality relatively fresh coffee, preferably not over-roasted
  • either ground freshly at home or at your cafe
  • moka pot
  • any kettle
  • any stove
  • any kitchen scale
  • good quality water, like THIS one

GENERAL RULES:

  • Brew ratio: 1:5-6 darker roasts, 1:7-9 lighter roasts (example 10g ground coffee: 50-90g output)
  • Grind size: generally coarser than for espresso, but the lighter the roast the finer you need to go
  • Scratch some volume marks inside the coffee chamber (example 10g ground coffee: marks at 50-70-90ml)

STEP 1 — KETTLE ON

  • Turn on your kettle

STEP 2 — COFFEE IN

  • Measure the ground coffee into the basket
  • Distribute and tap very lightly

STEP 3 — WATER IN

  • Pour boiling water into the water chamber
  • Place in the coffee basket
  • Fasten the top part

STEP 4 — STOVE ON

  • Place on medium heat
  • As soon as the extraction begins, lower the heat

STEP 5 — EXTRACTION OFF

  • When the level of coffee reaches the desired output volume, pour it out into your mug immediately

TIPS & VIBES

  • Volumetric marks help you with easy real-time monitoring the extraction output, ensuring consistent taste
  • Do not measure the hot water poured into the brewing chamber, the more you put in, the faster and more even the extraction is
  • If you hear shoo-shoo, then your coffee is already burnt

WATER MATTERS

  • For Italian-type coffees use Feketeleves Coffee Water – Classic Espresso
  • Classic Espresso oriented water = bold flavour notes, mellow sweetness, balanced acidity, reduced astringency & bitterness
  • For modern specialty beans use Feketeleves Coffee Water – Specialty Espresso
  • Specialty Espresso oriented water = clean flavour notes, mellow sweetness, balanced acidity, reduced astringency & bitterness
  • Tap water? There are many ways to disrespect your coffee, and tap water ranks just below adding sugar

Still confused?

You can always contact us for real human help. Or just vibe your way into it. What matters is that you enjoy the entire ritual!

Should I wash my moka pot?

Yes, pleasant & consistent flavours can be only achieved via clean & maintained equipment.

Should I really mark my moka's inside?

Your pot will wear it proudly as a medal, not as a scar.

Too sour?
grind finer / use more water / both
Too bitter?
grind coarser / use less water / both
Moka Coffee Water

5€

Our Moka Coffee Water has the perfect balance of minerals that helps you to brew the most balanced, most creamy, silky and flavourful moka coffee possible. Together with our Moka guide this is the easiest way how to turn something common as a simple moka pot into something absolutely extraordinary. Say goodbye to the too dull and empty, too bitter and sour beverages, and get prepared to finally taste the actual notes that are written on your coffee’s package!