Stovetop Coffee - The Definitive Guide (2024)

What is a Stovetop coffee?

The stovetop, or moka pot, is a coffee brewer that uses heat to create a pressurised brew. Stovetop coffee is similar to espresso in strength and mouthfeel.

More about Stovetop

The stovetop coffee maker, also called a moka pot, was invented in 1933 by Alfonso Bialetti and it is largely the same design that is still used for Bialetti’s Moka Express model today. At the time, this invention really revolutionised coffee making in the home, and stovetop coffee makers remain a staple piece of brewing equipment in many households today.

The ultimate coffee icon, the Bialetti Moka Express is a classic for a reason. Its art deco inspired octagonal design is beautiful and iconic, and has seen it feature in museums and galleries, including the Museum of Modern Art in New York.

Though it’s not all looks; the moka pot also produces rich, full-bodied coffee in minutes. Its pressurised brewing creates coffee that is closer to espresso in its flavour and mouthfeel than filter brewing, although it really is in a class of its own. While the Moka Express is still produced in the original food-grade aluminium, we also sell Bialetti’s answer to the induction cooktops: the Venus, made of stainless steel.

See oureasy-to-follow guidebelow for more hints and tips on how to brew stovetop coffee, and if you have any unanswered questions, see ourFAQ.

How to brew Stovetop Coffee

How Long? 3-5 minutes

How Much? Starting at $54.95

What You'll Need: Stovetop/moka pot, water, appropriate heat source

Master making stovetop coffee by following our easy steps below!

Here's the step-by-step guide to Stovetop Coffee

1. Fill the base with water.

Using filtered water if possible, fill the base to just below the safety valve. Some people prefer to use already boiled water, and claim that it makes the coffee less bitter. Place the filter basket into place.

2. Grind the coffee and place in the filter basket

You can use pre-ground coffee, but you will get better results grinding to order. Espresso roast coffee works best for this brew method. You will need enough coffee to fill the filter basket loosely (approx. 15g for a 2 cup, 30g for a 4 cup, 40g for a 6 cup). Grind finely. Don’t press the coffee down, but do brush away any grinds that fall on the rim of the basket. Screw the top of the moka pot into place.

3. Brew.

Place the moka pot on the stove, and turn the stove to a low-medium heat. As the water in the lower chamber nears boiling, the pressure created will push a stream of water up through the bed of coffee into the upper chamber. When the stream turns from dark brown to a light honey colour, remove it from the heat source and allow the coffee to finish flowing into the upper chamber.

If your total brew time is too long, it will probably be over-extracted and taste bitter, dry and astringent. Coarsen your grind, and brew again.

If your total brew time is too short, it will probably be under-extracted and taste bland, thin or acidic. Coarsen your grind, and brew again.

For a stronger brew, increase the dose of coffee.

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Your Stovetop Coffee Questions, Answered

Here are the most common questions we receive regarding Stovetop Coffee. If you have any more questions, please get in contact!

We recommend brewing stovetop with espresso roast coffee. The medium-dark level of roast is more suited to pressure brewing than a light roast, which tends to taste quite bright and acidic through the stovetop. If you plan to add milk to your stovetop coffee, an espresso blend is the way to go. If you plan to drink your stovetop black, blend or single-origin will be delicious!

Stovetop coffee tastes similar to home espresso in strength, and possesses the same rich and thick qualities due to the pressurised brewing.

Stovetop coffee is absolutely delicious when brewed well. Stovetop tastes most similar to espresso in flavour and mouthfeel. So if you like espresso, you’re likely to enjoy stovetop too.

Stovetops brew coffee using pressure. The water sits in the enclosed bottom chamber, and when the water heats, it produces steam and, thereby, pressure. This pressure forces the water up through the funnel and through the ground coffee, brewing it on the way through, and into the upper chamber.

We recommend starting with a grind size similar to or slightly coarser than home espresso, which sits at the fine end of the grind spectrum. If your resulting brew is overextracted (bitter, dry, astringent), coarsen your grind. If your resulting brew is under-extracted (bland, thin or sour), fine up the grind!

Explore other Brew Methods

There are so many ways to brew delicious coffee. Take a look other methods on our brew guide page

Stovetop Coffee - The Definitive Guide (2024)
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