Red Rooster is a Virginia-based coffee company roasting only the highest quality beans from around the world.

January 18th, 2018

Our recipe for this finicky but popular device...

An iconic brewing device that can be found in nine out of ten kitchens throughout Italy and in homes all over the world, the stovetop espresso maker or more commonly known as, The Moka Pot was named after the city of Mocha in Yemen.  It was patented by inventor Alfonso Bialetti in Italy, 1933 and produces a strong taste and syrupy mouthfeel by passing boiling water pressurized by steam through ground coffee. If you are a home brewer that likes espresso but you don't have the coin to drop on a fancy machine, then this might be the brew method for you!

When brewing with the Moka Pot it can be difficult to control the brewing variables and extraction time but with these techniques and step by step instructions it will certainly help in producing a quality cup of joe.  

Total brew and prep time should take a total of 8-10 minutes.

Our first tip is to preboil the water you are going to use. Doing so will not only speed up the brewing time but will also help in preventing the coffee from overheating which will minimize any bitterness.  

Fill the bottom chamber with the preboiled water up to the tiny pressure release valve and set aside.

Next, grind beans to a fine setting and fill the metal filter basket to the brim with your ground coffee- shake to level the grounds.  No need to tamp the grounds or compact them!

Place the basket with coffee into the bottom chamber filled with pre-boiled water and carefully secure the upper half making sure the rubber gasket is in in place.  Be careful not to touch the bottom chamber as it is quite hot!

Place Moka Pot on burner at low to medium heat and wait for the steam to boil up, forcing the water up through the coffee grounds. Now, this is very important….  Monitor how quickly the amount of coffee is coming through the spout and into the upper chamber.  If it is coming out too quickly, reduce the heat.  If it is not coming out quickly enough, increase the heat slightly.  It should look thick, syrupy, and should not brew too fast.

When you hear a faint hissing coming from the pot the coffee has finished brewing and is ready to be removed from the burner.  We recommend running the bottom chamber under cold water to stop the brew process and reduce any pressure.  

Serve and enjoy!