Perhaps best-known as your grandma’s stovetop brewer, the Moka Pot has withstood the test of time and it’s for good reason. Leveraging steam pressure to extract coffee quickly and effectively, the Moka Pot is one of the few analog brewers that can create a convincingly espresso-like extraction.

Use the water and coffee dose specific to the size of the brewer, and the Moka Pot will do the rest of the work. Dilute to your desired strength (we like 15 mL of water for every gram of coffee we use), or - to promote chest-hair growth - drink the extract as-is.

Though they’ve been elegantly gracing stovetops since 1933, the Moka Pot is also great on the campsite. Depending on brewer size and dilution, the Moka Pot can serve one to four coffee drinkers.

Step 1

Measure out 25 grams of coffee. Distribute with loose shaking and tapping.

Grind it pretty fine. We recommend a #5 on your Baratza Encore, #4 for a Virtuoso and #4c for your Preciso.

Step 2

Measure out 300 ml, or 1.25 cups, of filtered water.

Boil the water in the base of the brewer on high heat.

Step 3

Once the water in the base is boiling, load the basket (loaded with your ground coffee) and seal the whole thing by screwing the top on.

Don’t burn yo’ self!

Step 4

Allow her to brew for 2 minutes.

Step 5

Remove from heat and serve in milk glass or porcelain to fully observe the oil legs the coffee itself leaves behind. Pair with a rich Habano cigar.

Enjoy in good company

The Moka Pot is a real tradition. This old-school brewer been around for so long because it really does something magical with coffee. You can’t get up during a game of Mexican Train to make a pour over, but you can with a Moka Pot. Give it a chance and impress yourself.