STOVE TOP
Stove Top >How To Brew: Stove Top
There’s something special about the stovetop coffee maker. It's an icon of Italian design, and the gurgling sound it makes, along with the incredible aroma that fills your kitchen, is a wonderful way to start the day.
But many people find their stovetop coffee tastes bitter and disappointing. The good news is that with a few simple secrets, you can master this brewer and make rich, delicious coffee every single time. Let's get started.
Part 1: Understanding Your Equipment (What is a Moka Pot?)
When we talk about "stovetop coffee," we're almost always talking about the Moka Pot, with the most famous brand being Bialetti. It's a brilliant and simple device made of three parts.
In simple terms, it works by using steam pressure. The heat from your stove boils the water in the bottom chamber, creating steam. This pressure pushes the hot water up through the coffee grounds in the filter basket and into the top chamber, ready to pour.
Part 2: The Perfect Ingredients (Coffee, Grind, and Water)
Getting these three things right is 90% of the battle.
The Best Coffee for Your Moka Pot
For that classic, rich, and chocolatey stovetop flavour, we recommend using a Medium to Medium-Dark roast. Coffees from Brazil or a well-balanced espresso blend like our El Chapel or Storm are perfect for this.
The Most Important Variable: Grind Size
This is the number one secret to great Moka Pot coffee. The grind size needs to be just right.
- Use a medium-fine grind, like table salt or fine sand. Too fine, and the coffee becomes bitter. Too coarse, and it'll taste weak.
The Great Debate: Hot vs. Cold Water
Should you start with hot or cold water in the base? We strongly recommend using hot water that you've just boiled in a kettle.
- The Reason: Starting with hot water dramatically reduces the time your Moka Pot spends on the hot stove. This stops the metal body of the pot from getting super-hot and "baking" your coffee grounds, which is a major cause of a bitter or metallic taste.
Part 3: The Main Event (The Step-by-Step Brewing Recipe)
Let's put it all together.
| Parameter | Recommendation |
|---|---|
| Grind Size | Medium-Fine (like table salt). |
| Coffee Dose | Fill the filter basket level. Do not press it down! |
| Water | Hot, off-the-boil water, filled to just below the safety valve. |
| Heat | Medium-Low. |
The Step-by-Step Guide
- Prepare Your Water: Boil water in a kettle.
- Fill the Base: Carefully pour the hot water into the bottom chamber of your Moka Pot. Fill it up to the little safety valve on the side, but not over it.
- Add Your Coffee: Fill the filter basket with your ground coffee. You want it to be full and level. Just swipe your finger across the top to level it off. This is crucial: do not press or tamp the coffee down.
- Assemble: Using a tea towel to hold the hot bottom chamber, carefully screw the top part on. Screw it on tightly.
- Heat Gently: Place the Moka Pot on your stove over a medium-low heat. It's a good idea to leave the lid open so you can see what's happening.
- Watch and Listen: After a minute or two, a rich, dark stream of coffee will start to flow into the top chamber.
- Know When to Stop: The moment the stream of coffee turns a light honey colour and you hear a hissing or gurgling sound, it's done. This is the most important step to avoid bitterness.
- Stop the Brew: Immediately take the pot off the heat. If you can, run the bottom chamber under a cold tap for a few seconds. This instantly stops the brewing process and locks in the sweet flavours.
- Serve & Enjoy: Pour your delicious, concentrated coffee into your cup.
Part 4: Troubleshooting Common Problems
If your brew doesn't taste right, here are some easy fixes.
| Problem | Likely Cause(s) | Easy Fix(es) |
|---|---|---|
| My coffee is bitter / burnt. | 1. Grind is too fine.2. Heat is too high.3. Left on the stove for too long. | 1. Use a coarser grind.2. Lower your heat.3. Remove from heat as soon as it starts to gurgle. |
| My coffee is weak / watery. | 1. Grind is too coarse.2. Not enough coffee used. | 1. Use a finer grind.2. Fill the filter basket completely (level, not pressed). |
| Coffee is sputtering out. | Heat is too high, causing overpressure and fast extraction. | Turn down the stove to medium-low heat. |
The Moka Pot is a rewarding way to make coffee at home. Follow three golden rules for great results: use the right grind, never press the coffee down, and remove from heat when it gurgles. Enjoy the ritual and the rich coffee you've created.
Ready to master the Moka Pot? The perfect brew starts with the right beans. Explore our roaster's top picks for stovetop coffee, like our Storm or El Chapel blends.
Your Stovetop Questions Answered (FAQ)
Is stovetop coffee as strong as espresso?
It's very strong and concentrated, but not technically as strong as a true espresso from a cafe machine. An espresso machine uses much higher pressure. However, for a rich, strong, espresso-like coffee at home, it's fantastic.
Should you tamp a Moka Pot?
No, never! Tamping (pressing down) the coffee grounds makes it too dense. The low pressure of a Moka Pot can't get through it properly, which will cause a bitter, over-extracted coffee. Just fill the basket and level it off.
Why is my stovetop coffee bitter?
The top three reasons for bitter coffee are: your grind is too fine, your heat is too high, or you left it on the stove for too long after it started gurgling.
How do you know when a Moka Pot is done?
Listen for the gurgle! As soon as the steady stream of coffee stops and you hear a hissing or gurgling sound, it's time to take it off the heat immediately.
What kind of coffee do you use in a stovetop coffee maker?
Traditionally, Italians use a medium-dark or dark roast. We recommend a good quality medium to medium-dark roast espresso blend. It will give you that classic, rich, and low-acidity flavour that the Moka Pot is famous for.
