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Brew Studio
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Ratio
1:
Dose
g
Yield
g
Water temp
°C
Total time
1:50
1
Fill base
0:15
Name
Seconds
Description
Fill the base with hot water below the valve.
Why it matters
The water level has to sit below the safety valve so steam can build and vent properly. Starting with hot water shortens the time the coffee spends heating up, which is what keeps a moka pot from stewing.
2
Grind
0:15
Name
Seconds
Description
Grind fine-medium.
Why it matters
A moka pot builds only one or two bars, so it wants a grind a step coarser than espresso — fine sand, gritty rather than powdery. Too fine and the low pressure can't push through, so the pot stalls and scorches.
3
Load basket
0:10
Name
Seconds
Description
Fill the basket level; don't tamp.
Why it matters
Fill the basket level and leave it loose — this is not espresso. A tamped bed builds too much resistance for the pot's one or two bars, which stalls the flow and scorches the coffee.
4
Brew
1:00
Name
Seconds
Description
Heat on low; pull it when it gurgles.
Why it matters
Steam pressure in the base pushes water up through the grounds, so the heat is your only control. Keep it moderate and pull the pot the moment the stream turns pale and gurgles — that's steam, not coffee, arriving.
5
Enjoy
0:10
Name
Seconds
Description
Pour it out and enjoy.
Why it matters
Coffee keeps changing as it cools: aromatics fade, acidity sharpens and sweetness comes forward. Drink it soon after brewing, and taste it as it drops in temperature — that's how you learn what to adjust next time.
1
0:00
Name
Seconds
Description
Why it matters
No matching step.
Total: 1:50
Play preview
Moka Pot
Grind
fine-medium
300–400 µm
Ratio
1:10
Dose
17 g
Yield
170 g
Water temp
96 °C
Total time
1:50
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